This easy homemade thin mint cookie recipe is vegan and the real deal. They freeze wonderfully and taste pretty darn close to the original Girl Scout Cookies you buy. When Girl Scout Cookies are in season, we buy a ton of thin mints, and they never seem to last long. Therefore, it was time to start making them at home whenever the craving starts to creep on us.
What we love about this vegan thin mint recipe is the flavor and the simplicity. They are so tasty and simple to make. We guarantee you’ll be making these on repeat every year or whenever the craving hits.
Thin Mint Ingredients:
- All-purpose flour
- Baking powder
- Sea salt
- Flax egg (1 tbsp ground flaxseed with 2 tbsp water)
- Vegan butter or regular butter, unsalted – We used Miyoko’s Vegan Butter – It’s so tasty, and we love using it in cookies.
- Cocoa powder or cacao powder
- Cane Sugar – We love using Wholesome Cane Sugar in this recipe.
- Vanilla Extract – Adds additional flavor to the cookies.
- Coconut oil – We used coconut oil to help make the melted chocolate thinner, making it easier to dip the thin mints in. You can skip it, but your melted chocolate will be on the thicker side.
- Peppermint extract or Mint oil – You can use oil instead of extract, but the oil is more concentrated than extract, so you probably will only need a few drops. We used Frontier’s Mint Flavored Oil in this recipe.
- Dark chocolate chips – We used Hu Kitchen gems to keep this recipe lower in sugar, vegan, and dairy-free, but feel free to use any chocolate chips you have on hand.
Step 1: Prepare the Dough: In a medium bowl, prepare a flax egg. Once set, add the remaining wet ingredients and mix to combine. Add dry ingredients on top, give it a little toss, then carefully mix until a dough forms. Add the dough to the refrigerator for about 20 minutes. This will help firm the dough and makes it easier to roll the dough out.
Step 2: Oven settings: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Step 3: Prepare the cookies: Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment and pat it down with your hands. Use a rolling pin to roll out the dough to about 1/4 inch thick. Use a small circular cookie cutter to cut out circular cookies and place each cookie on the prepared baking sheet.
Step 4: Bake the cookies: Transfer cookies to the oven and bake for 12-15 minutes, or until golden. Remove the cookies from the oven and let them cool completely.
Step 5: Melt chocolate: To a small bowl, add your chocolate chips and coconut oil. Melt in the microwave using 30-second increments or melt over a double boiler. Once the chocolate is melted, stir in the peppermint extract or mint oil.
Ste 6: Dunk and Set: Using a fork, dip the cooled cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on a clean parchment-lined baking sheet. Transfer to the fridge or freeze for the chocolate to set, which takes about 30 minutes. Once the chocolate has set, enjoy!
Frequently Asked Questions
Prepping all ingredients takes about 25 minutes. That’s from mixing all the ingredients to chilling the dough.
Baking: Takes 10 minutes for small round cookies or 15 minutes for larger cookies.
Freezing: It takes about 15-20 minutes for the chocolate to harden.
Total Prep: 45 minutes.
Store in an airtight container at room temperature for up to 5 days. We like to store our cookies in the freezer because they last longer, and nothing is better than a cold minty and chocolatey cookie!
We hope you all love these cookies. Our favorite way to eat these cookies is right out of the freezer. They seem extra crunchy, and nothing is better than a cold minty and chocolatey cookie. We hope you all love these! ♥
If you love this recipe, be sure to check out some of our other favorite minty recipes:
If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & TraceyPrint
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