Healthy Vegan Thin Mints

Jump to Recipe

As a self-proclaimed girl scout cookie fanatic, I can safely say that these homemade vegan thin mints might just be better. 

Actually I take that back, they ARE better. 

Not only are these healthy homemade thin mints packed with tons of flavorful, they’re also made with super wholesome ingredients like tahini, sprouted spelt flour and coconut sugar. Making these not just healthy, but also secretly nutritious. 

Plus, these vegan mint cookies are refined sugar-free, dairy-free, vegan and can easily be made gluten-free. 

Did I mention that this thin mint recipe is also super easy to make??

Ok, enough said, let’s get into this vegan thin mints recipe! 

Vegan Thin Mint Ingredients 

Unlike most shortbread cookie recipes that call for unprecedented amounts of butter and white cane sugar, these vegan thin mint cookies are made with wholesome ingredients. Such as tahini, coconut sugar and menial amounts of oil. Making these dairy-free thin mint cookies super healthy and packed full of nutrients. 

Keep in mind that the full list of ingredients with measurements and directions is in the recipe card below. 

• Coconut sugar 
• Tahini – love the organic unsweetened tahini from Soom
• Cashew milk – linking my cashew milk recipe here
• Avocado oil – Primal Kitchens and Chosen Foods both sell amazing avocado oil
• Mint or Peppermint extract
• Salt 
• Leaveners – aka baking powder and baking soda 
• Spelt flour – One Degree Organics sprouted spelt flour is my staple 
• Cocoa powder – highly recommend using Rodelle organic cocoa powder, the flavor is unparalleled

How to Make Healthy Vegan Thin Mints 

These vegan thin mint girl scout cookies are super simple to make – mainly because this recipe uses just one bowl and one whisk. 

1. Start by adding the coconut sugar, tahini, cashew milk, avocado oil and peppermint extract into a large mixing bowl. Using a metal whisk, whisk the ingredients together for 2-3 minutes until the mixture lightens every so slightly in color. 
2. Next, add in the salt, baking powder and baking soda. Whisk to incorporate. 
3. Finally, sift in the spelt flour and cocoa. Using a flexible spatula, fold the flour into the wet ingredients until a dough starts to form. I recommend getting rid of the spatula altogether and using your hands to mix it until the dough is fully cohesive (helps save your spatula from breaking lol).
4. Once the dough has formed, wrap it in plastic wrap and let it chill in the fridge for 15 minutes. 
5. While the dough chills, preheat the oven to 350°F and line a large baking tray or cookie sheet with parchment paper. Additionally, prep your cookie station with 2 large pieces of parchment paper and a rolling pin. 
6. Once the dough has finished chilling, unwrap it and place it on one piece of the parchment paper. Place the other parchment paper on top of the dough and bang out the dough into a rough rectangle or square using your rolling pin. Once it’s flattened slightly, roll the dough until it’s around ¼” thick. Keep in mind that these cookies won’t rise, so however thick the dough is, is the same thickness the cookies will be. 
7. Using a small round cookie cutter or the top of a small glass cup, cut out the cookies and place on the prepared pan. Repeat the process of rolling out the dough and cutting out the cookies until all of the dough is used up. 
8. Bake the cookies in the oven for 8 minutes and let cool on the counter until they reach room temp. 
9. Once the cookies have cooled, melt the chocolate and coconut oil in a double boiler or the microwave. 
10. Dip the cookies in the chocolate, make sure you fully coat the cookie. Place the cookie on another tray that is lined with parchment. Repeat this process with all of the cookies. Btw that you have to parchment line the pan you’re freezing the cookies on, otherwise the chocolate will stick and it’ll be a huge mess. 
11. Place the tray in the freezer until the chocolate has set. Then add the cookies into a glass tupperware and store in the fridge. 
12. These cookies will last up to 1 week in the fridge or 3 weeks in the freezer (if they even last that long in your house haha).

How to Store these Vegan Thin Mints 

Simply store these thin mint cookies in a glass tupperware or jar in the fridge or freezer. Keep in mind that since the chocolate isn’t tempered, they will melt if you keep them on the counter. 

Additionally, these vegan chocolate mint cookies will last up to 3 weeks in the freezer (if you can keep yourself from eating them in one sitting haha).

Even More Cookie Recipes 

• Coconut Samoa Macaroons 
• Vegan Double Chocolate Chip Cookies
• Vegan Chocolate Chip Cookies

Print