Vegan Thin Mints

DFVGV

An easy homemade thin mint cookie recipe that is vegan and tastes pretty darn close to the original! Enjoy as-is or dunk them in milk! 

Prep Time 20 mins
Cook Time 15 mins
Chill Time 20 mins
Total Time 55 mins
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DFVGV
Stacked Thin Mint Cookies

This easy homemade thin mint cookie recipe is vegan and taste like the real dealThey 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.

Recipe Steps:

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

How to store thin mint cookies?


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! ♥

The inside of thin mint cookie

If you love this recipe, be sure to check out some of our other favorite minty recipes:

Vegan Thin Mints

5 from 6 votes
Easy homemade thin mints recipe that is vegan and tastes pretty darn close to the original! Enjoy as-is or dunk them in milk! 
Prep Time 20 mins
Cook Time 15 mins
Chill Time 20 mins
Total Time 55 mins
Yields 42 cookies

Ingredients

  • 1 cup vegan butter at room temperature – We used Miyokos Vegan Butter
  • 1 cup cane sugar
  • 1 flax egg 1 tbsp ground flaxseed with 2 tbsp water
  • 1 tsp vanilla extract
  • 4 drops of mint oil or 1/2 tsp of peppermint extract
  • 1, ½ cup all-purpose flour
  • ¾ cup cacao powder or sub cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup chocolate chips or substitute 2 chocolate bars, broken into pieces
  • 2 drops of mint oil or 1/2 tsp peppermint extract
  • 2 tsp coconut oil

Instructions

  • 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.
  • Oven settings:
    Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. 
  • 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.
  • 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.
  • 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.
  • 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 15-20 minutes. Once the chocolate has set, enjoy! 

Notes

1 cup of chocolate chips will not be enough for all 42 cookies. You will need to double the Mint Chocolate Covering Ingredients.
Course: Cookies
Cuisine: American-Inspired
Diet: Vegan
Keyword: cookies, thin mint cookies, vegan thin mints

Nutrition Facts

Serving1gCalories94.6kcalCarbohydrates11.76gProtein1.1gFat5.47gSaturated Fat2.06gPolyunsaturated Fat1.06gMonounsaturated Fat1.51gTrans Fat0.02gSodium63.04mgPotassium36.82mgFiber1.04gSugar6.84gVitamin A205.5IUVitamin C0.001mgCalcium10.97mgIron0.75mg
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  1. 5 stars
    Love this recipe and your tip for freezing the cookies. They were so crunchy and delicious! Definitely making again!