Homemade Thin Mints (Vegan, Gluten-Free)
These homemade thin mints are crispy, chocolatey, perfectly minty, and taste even better than the classic Girl Scout cookie! Made with simple ingredients that are vegan, gluten-free, and refined sugar-free.
Equipment
Ingredients
Cookies
- 1 ¼ cup almond flour
- ¼ cup cocoa powder
- 2 tablespoons cornstarch
- pinch salt
- ¼ cup maple syrup
- 2 tablespoons refined coconut oil, melted
- ¾ teaspoon peppermint extract
Chocolate Coating
- 1 cup vegan chocolate chips
- 1 teaspoon refined coconut oil
- ¼ teaspoon peppermint extract
Instructions
- In a large bowl, whisk together the almond flour, cornstarch, cocoa powder, and salt.
- Stir in the maple syrup, melted coconut oil, and peppermint extract until a sticky dough forms. If the dough is too wet, add more almond flour, one tablespoon at a time, until it is soft and slightly sticky but not overly wet.
- Shape the dough into a disc, wrap it in plastic wrap, and freeze for at least 30 minutes to firm up.
- Place the dough between two sheets of parchment paper and roll it out to about ¼-inch thickness.
- Use a 1 ½-inch cookie cutter to cut out circles. If the dough softens too much while cutting, return it to the freezer for a few minutes. Re-roll the scraps and continue cutting until all the dough is used.
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tray of cookies in the freezer while the oven heats.
- Bake the cookies for 10-12 minutes. Remove them from the oven and let them rest on the baking sheet for at least 15 minutes, or until completely cooled. Since we’re using almond flour, the cookies will feel soft at first but will firm up as they cool!
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second increments, stirring in between until smooth. Once melted, stir in the peppermint extract.
- Using a fork, dip each cookie into the melted chocolate, ensuring they are fully coated. Place them on a parchment-lined tray and refrigerate or freeze for 15-20 minutes until the chocolate hardens. If you have extra melted chocolate, drizzle it on top for a decorative touch. Once the chocolate has set, dig in! Store in an airtight container in the fridge for up to a week, or in the freezer for longer (IYKYK).
Video
Notes
- Use peppermint extract. Make sure you’re using peppermint extract and not mint extract!
- Chill the dough. Freezing the dough for 10–15 minutes makes it easier to handle, especially when it comes to re-rolling out the dough.
- Don’t have a cookie cutter? Use a drinking glass with a thin rim that can cut through the dough and about 2-3 inches in diameter.
Serving: 1cookie, Calories: 95kcal, Carbohydrates: 9g, Protein: 2g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 0.02g, Monounsaturated Fat: 0.1g, Sodium: 1mg, Potassium: 21mg, Fiber: 1g, Sugar: 6g, Calcium: 27mg, Iron: 1mg
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