Vegan Thin Mint Cookies (Gluten Free option)
It’s thin. It’s minty. It’s bursting with rich, dark chocolate flavor. It’s everyone’s favorite Girl Scout cookie but vegan and gluten free!
Ingredients
Cookie Ingredients
- ½ cup vegan butter softened, at room temperature
- ¼ cup light brown sugar
- ¼ cup granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 6 tbsp maple syrup
- 1 tsp peppermint extract
- 1 cup gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 2/3 cup Dutch cocoa powder see notes
- 1 tsp baking soda
- ¼ tsp salt
Chocolate Coating Ingredients
- 12 oz chocolate just under 2 cups if you are using chips instead of bars
- 2 tsp neutral oil
- 2 tsp peppermint extract
Instructions
- Mix together the gluten free flour, Dutch cocoa powder, baking soda, and salt in a bowl and set aside.
- In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar. Then add in the maple syrup and peppermint extract. Finally mix in the dry ingredients. The dough will be very sticky. Cover the bowl and move to the fridge for 30 minutes.
- Pre-heat your oven to 350°F and line a pan with parchment paper. After 30 minutes of chilling, remove from the fridge.
- Scoop 1.5 tbsp sized balls from the dough, this will get you 17-18 cookies. Flatten each one to a disc that is 2 inches across. If the dough has warmed up by now, pop the discs back into the fridge for another 10 minutes to chill again.
- Move the chilled dough discs onto the parchment lined pan. Bake for 10 minutes.
- The cookies will continue to bake after coming out, so let them stay on the pan for 10-15 minutes before moving to a cooling rack to cool completely.
- During this time, make the chocolate coating by melting the chocolate either on a double boiler or in the microwave, then adding the neutral oil to thin it out a bit, and the peppermint extract. Note – I use this amount to generously coat each cookie completely, and then decorate the tops. You can cut the amount down if you want less coating.
- When the cookies are fully cooled, cover them with the melted chocolate, then move back to parchment paper and let them set in the freezer. If you want to make swirls on top like I did in the photos, let the first layer of melted chocolate set first in the freezer before drizzling the swirls on top then putting back into the freezer.
- Eat and enjoy!
Notes
- If you do not have Dutch cocoa powder, you can use regular, but the taste will not be as authentic to the original cookie.
Tried this recipe?Let us know how it was!