Introducing Vegan Thin Mints—a delightful twist on the beloved Girl Scout cookie classic! This version is crafted with almond flour, maple syrup, cacao, and peppermint extract, and guess what? They’re both vegan and gluten-free!
Why You’ll Love This Recipe:
- Vegan Thin Mints taste just like the original, but they’re vegan and gluten-free.
- They’re super easy to whip up in just one bowl and under 45 minutes.
- Crispy, crunchy, and bursting with rich dark chocolate mint flavor.
- This recipe is vegan, dairy-free, plant-based, gluten-free, and grain-free.
- No need for fancy kitchen gadgets—just simple and wholesome ingredients.
Tips And Tricks:
- Roll the cookie dough between two sheets of parchment paper to prevent sticking.
- If you don’t have a cookie cutter, a champagne glass works great!
- Dip the glass in oil to help prevent sticking.
Frequently Asked Questions:
- Can I use oat flour instead of almond flour? I haven’t tried it, but it should work. Let me know in the comments if you give it a try!
- Are these vegan and gluten-free? Absolutely!
- Can I use milk chocolate instead of dark chocolate? Yes, but make sure it’s vegan if you’re following a vegan diet.
Vegan Thin Mints
Servings 18 cookies
Ingredients
Shortbread
- 1 cup almond flour
- 2 tablespoons cacao powder
- 3 tablespoons maple syrup
- 1 teaspoon peppermint extract
Chocolate Coating
- 1 cup vegan dark chocolate chips
- 2 teaspoons coconut oil
- 1 teaspoon peppermint extract
Instructions
- Preheat your oven to 250°F and line a baking sheet with parchment paper.
- In a large bowl, mix almond flour and cacao powder until well combined.
- Add maple syrup and peppermint extract, stirring until a dough forms. You might need to use your hands to knead it thoroughly.
- Roll out the dough between two sheets of parchment paper to prevent sticking, aiming for a thickness of about 1/3 to 1/4 inch.
- Use a cookie cutter or a champagne glass dipped in coconut oil to cut out the cookies.
- Place the cookies on the baking sheet and bake for 20-25 minutes.
- Let them cool completely.
- Melt vegan dark chocolate and coconut oil in the microwave in 30-second intervals, stirring well.
- Stir in peppermint extract.
- Dip each cookie into the melted chocolate, coating generously.
- Place the coated cookies on parchment paper and freeze until firm, about 15 minutes.
- Enjoy!
Notes
Store your Thin Mints in an airtight container in the fridge for 7-10 days or freeze them for 30-60 days. Let them thaw on the counter for 5-10 minutes before indulging!