When girl scout cookies are in season, we buy a ton of thin mints and they never seem to last long. So, it was time to start making them at home whenever the craving starts to creep on us.
These vegan thin mints are the real deal and they freeze wonderfully. They taste pretty close to the thin mints you buy, but they are made with natural ingredients!
To get the fresh mint flavor, I used Frontier’s Mint Flavored Oil. It’s non-alcoholic and it’s not very over-powering. I even add a drop of the oil when making mint chocolate chip ice cream, or my favorite (coming soon) mint chocolate chip smoothie!
After baking the cookies, let them cool and dip them in melted chocolate. To give extra crunch and nice color contrast, I topped the cookie with pistachios. I instantly love the combo, I’m planning on making chocolate pistachios for a great on-the-go snack (stay tuned)! I hope you all love these cookies!
Until next time friends, Namaste. ♥
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
Vegan Thin Mints
These Vegan Thin Mints are naturally flavored with mint, dipped in melted chocolate, and topped with crushed pistachios. The perfect decadent treat.
- 1 cup vegan butter (room temperature) I used Earth Balance
- 1 cup cane sugar
- 1 flax egg (1 tbsp ground flax seed with 2 tbsp water)
- 1 tsp vanilla extract
- 2 drops mint flavor/oil
- 1 1/2 cup all-purpose flour
- 3/4 cup cacao powder (or sub cocoa powder)
- 1/2 tsp baking powder
- 1/2 tsp salt
Mint Chocolate Covering
- 2 chocolate bars, melted
- 2 drops mint flavor/oil
- crushed pistachios optional
Preheat oven to 350°F / 177°C. Sift dry ingredients: cacao powder, flour, baking powder, and salt over a medium-size bowl.
In a medium-size mixing bowl, (or using your kitchen aid), mix the wet ingredients: cane sugar, room temperature butter, the flax egg, vanilla extract, and the mint flavor.
Transfer the dry ingredients to the wet ingredients in increments until a dough forms. Remove from the bowl and make two round shaped doughs, wrap in plastic wrap, and refrigerate for 25-minutes.
Flour a baking surface slightly with cacao powder to prevent sticking. Add parchment paper on top and use a rolling pin to roll the dough to 1 cm thick.
By using a cookie cutter, or the lid of a mason jar to shape the dough into cookies. Place the cut-out shapes on a lined baking sheet and bake for 12-minutes.
Transfer to a wire rack to cool completely. During this time, chop the chocolate into pieces and melt over a double boiler, or in the microwave (mixing every 15-20 seconds to prevent burning). Add 2 drops of mint oil and mix.
Once the cookies are cooled, dip them in the melted chocolate by using a fork to prevent breaking. Lay the dipped cookie on a lined baking sheet with parchment paper and top with crushed pistachios. Refrigerate until chocolate is firm (about 5-10 mins)