Vegan Thin Mints Cookie Recipe
This vegan Thin Mint cookie recipe is easy to make with 8 ingredients, gluten-free and tastes just like the original!
These vegan Thin Mints are so good it’s hard to believe you can make them at home with just a handful of simple ingredients.
They feature a crisp chocolate cookie coated in minty chocolate, just like the original. They’re really easy to make too, you don’t need any special baking skills or equipment.
The recipe is also completely vegan and made with almond flour and oat flour, so gluten-free too. A great option for those with dietary restrictions. No eggs or dairy needed!
If you have extra almond flour from this recipe, you can use it in my almond flour oatmeal cookies, almond flour peanut butter cookies, zucchini brownies or almond flour chocolate chip cookies. If you make extra oat flour, you could make oat flour brownies or oatmeal cookie bars.
If you love classic Thin Mint cookies, I think you’ll love this homemade version. Try them straight from the freezer for the perfect bite!
Note this list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements.
- Almond Flour: This recipe has not been tested with other flours so I wouldn’t recommend substituting the almond flour unless you’re confident making flour substitutions. Note that almond flour and coconut flour do not work at a 1:1 substitution.
- Oat Flour: You can use store-bought or homemade oat flour.
- Cocoa Powder: Use natural cocoa powder (the most common kind in stores).
- Maple Syrup: You can substitute agave syrup.
- Coconut Oil: Plant-based butter may be used as a substitute.
- Peppermint Extract: Peppermint extract or peppermint essence works. The strength may vary by brand so start with 1/4 tsp and adjust to taste if needed. I used Simply Organic Peppermint Flavour.
- Chocolate: Dark chocolate is recommended but any chocolate works. You can use Lily’s Sugar-Free chocolate chips for a low-sugar recipe.
Prepare Cookie Dough
Combine all of the cookie dough ingredients in a bowl until it comes together into a uniform dough. Cover the bowl and place in the fridge for 15 minutes.
Shape Thin Mints
Once chilled, scoop small 1 tbsp portions of the dough, rolling them into balls and placing on a baking tray lined with parchment paper.
Place a piece of parchment paper over them and press each Thin Mint down until about 1/4-inch thick using a glass or rolling pin.
You can use your fingers or small spoon to shape the edges of the cookies into a smooth cookie.
Bake & Cool
Bake the cookies for 13-15 minutes until the bottoms of the cookies are set. Let them cool on the pan for at least 15 minutes.
When your’e nearly ready to coat the cookies, melt the chocolate and coconut oil, then stir in the peppermint flavour.
You can melt the chocolate in the microwave in no more than 30-second increments, or use a double boiler or heat-proof bowl placed over a small bot of simmering water.
Coat Cookies in Chocolate
Using a fork, dip each cookie into the chocolate and flip to coat. Place the coated cookies back on the pan. Transfer the pan to the fridge until the chocolate completely hardens.
I have not tested this recipe with an alternative to almond flour so I wouldn’t recommend it unless you’re confident making gluten-free flour substitutions.
Note that almond flour can’t be substitute 1:1 for coconut flour, the recipe would need further adjustments.
Yes. To make your own almond flour, blend blanched almonds into a fine flour consistency. To make your own oat flour, blend any oats into a fine flour consistency.
Yes. This recipe is flexible and can be doubled or halved without additional adjustments. They do go quick so consider doubling it!
- Melting Chocolate: When melting the chocolate chips and coconut oil for the coating, use short bursts in the microwave, stirring gently between each increment. This prevents overheating and ensures a smooth, glossy chocolate coating. Be cautious not to burn the chocolate.
- Adding Peppermint Extract: If you prefer a stronger mint flavor, feel free to adjust the amount of peppermint extract in both the cookie dough and the chocolate coating. Start with the suggested amount and add more gradually to suit your taste preferences.
- Chilling the Dough: Chilling the dough makes it easier to handle and prevents spreading by solidifying the coconut oil, resulting in cookies with the desired shape and texture. Be sure to cover the dough to prevent it from drying out.
- Measuring Ingredients: To ensure accuracy, it’s recommend to use a digital kitchen scale to measure your ingredients. This recipe is somewhat forgiving so if you’re not using a scale, just make sure to measure carefully with measuring cups and spoons.
- It’s recommended to store them the fridge or freezer in a sealed container. They’ll keep in the fridge for at least one week and freezer for 3-4 months.
- The cookies are delicious straight from the freezer!
- Cookies can be stored in an airtight container at room temperature for a few days if it’s not too warm otherwise the chocolate will melt.
Did you try this recipe?
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These vegan Thin Mint cookies feature a crisp, chocolate cookie coated in mint chocolate for a delicious homemade version of the classic cookie.
For the Thin Mints
- ¾ cup (90 g) packed almond flour
- ¼ cup (30 g) oat flour
- 2 tbsp (10 g) cocoa powder
- 2 tbsp (30 g) maple syrup
- 2 tbsp (30 g) melted coconut oil
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- pinch of sea salt
For the Chocolate Coating
- Combine Cookie Dough: In a large bowl, combine all of the cookie ingredients, stirring well to combine. Cover the bowl and chill in the refrigerator for 15 minutes.
- Prepare: Preheat your oven to 350˚F (180˚C) and line a baking tray with parchment paper.
- Shape Thin Mints: After 15 minutes, remove the dough from the fridge and shape dough into balls, using 1 tbsp of dough each. Place dough balls on the prepared pan. Cover with parchment paper and use a rolling pin or glass jar to flatten dough balls to about ¼ inch thick. You may want to use your hands and/or a spoon to shape the edges of the cookies into a smooth circle.
- Bake: Bake at 350˚F (180˚C) for 13-15 minutes, until the bottoms of the cookies are set.
- Cool: Remove from the oven and let cool on the pan for at least 15 minutes.
- Melt Chocolate: Melt together the chocolate coating ingredients in 30-second increments in the microwave, stirring gently between increments.
- Coat Cookies: Once cookies are cooled enough to handle, use a fork to dip each in the chocolate coating. Place back on the pan to set.
- Set Cookies: Place the tray in the fridge until the chocolate has completely hardened and enjoy!
Recommended to a digital kitchen scale to measure ingredients accurately.
Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Cookies are delicious straight from the freezer.
- Serving Size: 1
- Calories: 163
- Sugar: 7 g
- Sodium: 136 mg
- Fat: 9 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 2 g
Keywords: vegan thin mints, thin mint cookies recipe