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Vegan thin mints on a cooling rack with parchment paper.
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Vegan Thin Mints

Enjoy Girl Scout cookie season all year round with these easy vegan thin mints you can make right at home! Each cookie is all things chocolaty, minty, rich, and decadent. Think a thin crispy chocolate cookie dipped in luscious mint-infused dark chocolate. Made with wholesome ingredients, these cookies are vegan, gluten free, and dairy free!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Cookies
Cuisine: American
Keyword: dairy free thin mints, gluten free thin mints, vegan girl scout cookies, vegan thin mints
Servings: 24 Cookies
Calories: 125kcal


  • 2 cup almond flour
  • cup cacao powder
  • ¼ teaspoon baking soda
  • ¼ cup coconut oil melted and cooled, plus 1 tablespoon for the melted chocolate
  • ¼ cup maple syrup
  • ¾ teaspoon peppermint extract divided
  • 1 cup dark chocolate chips


  • Preheat oven to 350 F. Mix the almond flour, cacao powder, and baking soda in a bowl; set aside.
  • In a separate bowl, whisk together the coconut oil, maple syrup, and ½ teaspoon peppermint extract until combined. Pour the wet ingredients into the bowl with the dry ingredients and mix to combine. Mix well until no flour clumps remain.
  • Roll out the dough on a piece of parchment paper for easy clean up to about ½ inch in thickness. You can use a rolling pin for this or a glass bottle you have in the fridge.
  • Use a 2 inch circular cookie cutter to circles out of the dough. You can also use the lid of a spice jar as a "cookie cutter". Transfer each cookie to a baking sheet lined with parchment paper. Bake in oven for 8 - 10 minutes. Let cool completely before coating in chocolate.
  • Melt your chocolate chips with the coconut oil in a skillet over low heat (or use a double boiler). Transfer the melted chocolate to a shallow bowl and stir in the remaining ¼ teaspoon peppermint extract. Using a cookie tool or a fork, dip each cookie into the bowl until fully submerged. Lift the cookie up and let the excess chocolate drip off. Slowly scrap a fork on the underside of the cookie to remove the excess chocolate (this prevents a pool of chocolate from forming when we place the cookie on a baking sheet). Place each cookie back on a baking sheet. Once all cookies are coated, place the baking sheet in the fridge so the chocolate can set, about 20 minutes.
  • Once the chocolate has set, you can place the cookies in an airtight container and store in the fridge for up to a week or in the freezer for 3 months.


Peppermint extract : Make sure you're using peppermint extract and not mint.  Mint extract can give off a taste that resembles spearmint gum or toothpaste, not a delectable chocolate coated cookie.
Maple syrup substitute : This can be substituted for honey or agave.


Serving: 1Cookie | Calories: 125kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 73mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg