You know you want a bite of one of these gluten free vegan thin mint cookies! Crunchy chocolate mint cookie, completely covered in semi-sweet chocolate. Impossible to eat just one.
Back when I could actually enjoy Girl Scout Cookies {pre gluten and dairy free}, I would always go for the Samoas. The cookies with the chewy caramel, coconut and dipped in chocolate. Soooo good! I loved them so much that I actually created a recipe for gluten free vegan samoa cookies. If you haven’t tried them yet, they take a few steps to make, but they are totally worth it!
Do you want to know my other favorite Girl Scout Cookies? Thin Mints. Oh yes. Chocolate and mint together just make me happy. I could eat the entire box all by myself. Those were precious cookies that only came around once a year! No sharing required.
I’m not too sure why I hadn’t made a gluten, dairy and egg free recipe for thin mint cookies before now. After taking my first bite, all I could think was, “oh thin mints, how I’ve missed you!” The flavor was right where it needed to be and I was brought right back to my childhood. Love how even something as simple as a chocolate-covered cookie can do that.
From now on, when the Girl Scout Cookie season comes along and they are being sold at every grocery store, I don’t have to be sad anymore. I can make a batch of homemade gluten free vegan thin mint cookies and so can you! Feel free to share the cookie love with friends or keep these delicious thin mint cookies all to yourself.
- 3/4 cup cane sugar
- 1/2 cup quality cocoa powder
- 1/4 cup refined coconut oil, melted
- 1/4 cup pure maple syrup
- 1/4 cup warm water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure peppermint extract
- 1 1/2 cups Sarah's gluten free flour blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 2 cups dairy free chocolate chips
- 1/4 teaspoon pure peppermint extract
- In large bowl of stand mixer, mix together cane sugar, cocoa powder, melted coconut oil, maple syrup, warm water, vanilla and peppermint extract. Blend on medium speed until combined.
- Add flour blend, baking powder and salt. Mix until dough comes together.
- Form cookie dough into a disc and wrap in plastic wrap. Chill dough for at least 30 minutes or until ready to use.
- Preheat oven to 350 degrees. Line large baking sheet with parchment paper. Set aside.
- Place chilled cookie dough on large piece of plastic wrap. Top with another piece of plastic wrap. Roll dough using a rolling pin, until about 1/4-inch thick.
- Use a 1 1/2-inch or 2-inch scallop-edge round cookie cutter to cut out cookies. Place cookies onto prepared baking sheet. Cookies won’t spread much.
- Bake cookies 8-10 minutes. Remove from oven and cool cookies on baking sheet 5 minutes. Place on cooling rack to cool completely.
- When cookies are cooled, line a large baking sheet or platter with parchment paper. Set aside.
- Place chocolate chips in microwave safe bowl. Melt on medium heat 30 seconds, stir, microwave additional 15 seconds. Stir until chocolate chips are completely melted and smooth.
- Place cookie on top of tongs of fork {for easy dipping} and dip into melted chocolate, coating the entire cooke. Gently tap off excess chocolate.
- Place dipped cookies on parchment paper. Repeat with remaining cookies. Place in refrigerator to allow chocolate to harden, 10-15 minutes.
- Remove cookies from refrigerator. Drizzle on extra melted chocolate for a striped effect {optional}. Store cookies in airtight container.
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