On a roll with the copycat girl scout cookies, so here we are with the healthy vegan thin mints! This recipe is probably the closest copycat I have made yet. Seriously love these ones, and lucky for me, my husband doesn’t like mint. That means they’re all for me, #sorrynotsorry. It may surprise you that all of the copycat girl scout cookies I’ve shared are all gluten-free and dairy-free. I actually did my Master’s degree in Cereal Science, specializing in pulses where I focused my research on gluten-free baking. This has been helpful in my blogging endeavors because I have experience working with a lot of these ‘health-food’ ingredients from a lab perspective.

I actually worked in grad school on pulse flours (specifically pea flour). We were looking to remove the ‘pea’ flavor and see how it performed in different baked goods. Needless to say, I don’t really care for pea flour in sweet foods like cookies. That said, it along with other bean flours, really aren’t bad in breads or other savory things. But here we are on a cookie post, so let’s get back to that. Girl scout cookies are good until you look at the label. Then you wish you had an alternative that isn’t as bad. Especially if you waited until you ate the whole sleeve of thin mints. 😛

What you’ll love about these copycat healthy vegan thin mints?

1. They’re vegan. As long as you use vegan chocolate, these are going to be safe for your vegan buddies (or yourself).
2. Gluten-free! Make sure you oat flour is gluten-free. 
3. Dairy-free for those of us who suffer lactose intolerance. Since having a baby and transitioning to mostly vegan diets, it’s INSANE how much dairy impacts me now. At least these are no worry. 
4. They’re just like the original. If you put these in those green boxes and gave them away, they may just pass as the original.

How to make these vegan thin mints?

1. Make the oat flour. If you are using homemade oat flour, grind it in a coffee grinder. 
2. Melt the coconut oil in a microwave safe bowl.
3. Mix together the cookie ingredients to form a dough in the bowl. It shouldn’t be runny, but similar to a sugar cookie dough.
4. Place the dough in the fridge for 15 minutes to harden.
5. Preheat the oven to 350ºF. 
6. Roll the cookie dough out to about 1/4″ thick. Use a small circular cookie cutter or top of a shot glass to cut the cookies out. Repeat until all dough is used.
7. Place the cookies on a lined baking sheet and bake for 13 minutes.
8. Remove from the oven and cool to the touch. 
9. In a microwave safe bowl, melt the chocolate and coconut oil together on 30 second intervals. Stir between to prevent burning. If you’d like add another 1/4 tsp of peppermint extract to the chocolate for stronger mint flavor.
10. Dip the cookies in the chocolate using a fork and spatula. Use the spatula to scrape extra chocolate off the cookies. 
11. Place back on the baking sheet and repeat for all cookies.
12. Place in the fridge or freezer to allow the chocolate to set. Then they are ready! Eat them fresh or store in an air tight container for up to a week.

If you are in the baking mood, check out my other vegan, gluten-free Girl Scout cookie recipes.

• Vegan Samoa Cookies
• Vegan Tagalong Cookies

Healthy Vegan Thin Mints

This is a vegan, gluten-free thin mint copycat recipe that is healthier and a crowd pleaser.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Cooling the Dough 15 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 18 cookies

Calories 66 kcal

Ingredients

  

1x2x3x

Cookie

• ¾ cup oat flour
• 3 tbsp cocoa powder
• ⅛ tsp salt
• 1 ½ tbsp coconut oil, melted
• 2 tbsp maple syrup
• ¾ tsp peppermint extract 1/2 tsp for very mild mint

Chocolate Dip

• ½ cup chocolate chips
• 1 tsp coconut oil

Instructions

 

• Grind up oats for oat flour (unless using pre-ground) in a coffee grinder.
• Melt 1.5 tbsp coconut oil in a microwave safe bowl.
• Mix together the cookie ingredients in a bowl to form a dough. The dough shouldn't be super sticky, so if it is, add an additional spoon of flour at a time until it is more of a sugar cookie dough texture.
• Place the dough in the fridge for 15 minutes to harden.
• Preheat oven to 350°F.
• Remove the cookie dough from the oven and roll out to about 1/4" thick.
• Using a small circle cookie cutter or the bottom of a shot glass, cut out cookies. You should get between 16-18 cookies.
• Place on a lined baking sheet and bake for 13 minutes.
• Let them cool to touch.

Chocolate Dip

• Once the cookies are cooled to touch, place the chocolate chips and remaining coconut oil in a microwave safe bowl. Melt together on 30 second intervals, stirring between.
• You can add an additional 1/4 tsp of peppermint extract to the chocolate if you want a strong mint flavor, but I normally don't.
• Dip the cookies in the chocolate using a fork. To get a smooth layer, use a spatula to scrape the top and bottom off.
• Place them back on the lined sheet and repeat for all cookies.
• Place the sheet in the freezer for about 15 minutes to cool and allow the chocolate to set.
• The cookies are ready to serve! Store the remaining in the fridge in an air tight container for up to 7 days.

Notes

You can also use almond flour in place of the oat flour to make these paleo friendly. 

Nutrition

Serving: 1cookieCalories: 66kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 2gCholesterol: 1mgSodium: 21mgPotassium: 37mgFiber: 1gSugar: 5gVitamin A: 11IUCalcium: 12mgIron: 1mg

Keyword cookies, thin mints, vegan cookies

Tried this recipe?Let us know how it was!

Let me know what you thought of these vegan thin mints in the comments below! I am so excited to share these with you and would love to hear what your thoughts are.

-Cassie 🙂