The BEST Thin Mints (V/GF)

A simple and delicious recipe! They are always enjoyed when I serve them! I love eating them straight from the freezer. Good vegan chocolate is worth splurging on for this recipe, it makes such a difference in the coating.

As Savannah said, my friends keep asking for these. They go nuts when I make them and always ask to take some home to their spouses (who also rave about them). The fact that they are gluten-free (grain-free even!!!), refined sugar-free AND dairy-free astounds people. I brought them to a potluck recently and overheard someone saying to someone else, “these should be disgusting because there’s nothing in them, but they’re incredible! I just went back for more but they’re all gone!” I was so pleased! Anyway, the easy hack for these is to roll the dough into a log in parchment paper, refrigerate (or freeze if in a hurry), and then just slice the dough into cookies about a quarter inch thick (you can also freeze the log to have on hand later). Also, when you get down to the bottom of the dipping chocolate, you can spoon pour the remainder onto the remaining cookies and eat those warm. Just like original thin mints, these are excellent frozen- but my friends love grabbing the warm spoon-chocolate ones as I finish making them, too. Definitely make a double batch!! You can always freeze leftovers- if you have any.

These disappear before your very eyes! Recipe must be doubled at least! Thank you for sharing this recipe with us. My friends keep asking for them Non-Stop!

Really good but only made 12. No one would know they were vegan!

These were delicious and really easy to make! I only had unrefined coconut oil and it didn’t overpower it. Thanks for a great recipe!

Just amazing! So soft and flavorful. Fabulous recipe, making it again for guests!

I’m making these for the second time and doubling the batch! They are INSANE. I normally don’t even care about Thin Mints, but I can’t be alone in my house with these! No one I’ve given them to can believe they’re GF – I couldn’t find tapioca starch, so I subbed arrowroot successfully. Thank you!

Been making this for years until I realized it was cocoa not cacao. I love it either way.

I made these cookies a while back and don’t see a review from me on here so I must have forgotten and will make up for that transgression now.

I loved these cookies and will definitely make them again! I’m impressed that you were able to replicate and even improve on the Girl Scout cookies so we can make our healthier versions of our favorites, including these.

You guys inspired me to cook and experiment with different combinations and dishes that are new to me and would never have thought of on my own. I feel like I turned into a good cook after following your amazing recipes.

Your photos and descriptions are inspirational and your website is the best that I’ve seen. You guys win the internet!

Thanks for all your great work!

These are sooo worth the extra effort.

I doubled the recipe (usual practice for, since I’m going to all the effort to drag out the ingredients and equipment, anyway, as a reluctant ) and the only problem with doubling the recipe was that the melted chocolate started hardening before I could finish coating all the cookies. But I just popped it back in the microwave to soften, so no problem.

For the remaining melted chocolate once the cookies were all coated, I dumped in a bunch of mixed nuts (raw, unsalted, organic), stirred ’em up until they were coated, and they are now sitting in the refrigerator waiting for a snack attack.

BTW — I opted to use UNrefined coconut oil. I looked up how refined coconut oil is made (with a de-gumming agent, lye, bleaching and deodorizing) and decided it was not worth the risk. All the refining also removes the anti-inflammatory properties.* Instead, I used Trader Joe’s organic, vrigin, cold-pressed, unrefined coconut oil and the cookies were mmmmmmarvelous. Maybe it’s just my lead palate, but I didn’t taste the coconut oil.

* https://www.healthline.com/nutrition/refined-vs-unrefined-coconut-oil#production

Makes about 20 cookies per serving (which I am NOT mad about!) they’re outstanding. Easily kept in fridge or freezer.

Everyone went gaga over these, I blinked and they were gone. They are soooo gooood. After step 3 I went rogue.

Modifications: no rolling pin, floured surfaces etc. I took the chilled dough ball from the fridge, “picked off” ~1 tbsp chunks, rolled in my hands, flattened in palms, put on the cookie sheet. They aren’t perfectly flat/evenly distributed BUT when they were done in the oven, I pressed them a bit with the back of a spatula to flatten/distribute. Let cool, dip in chocolate, done. Thanks MB!!

You have to make these!! They taste exactly like thin mints. I’m blown away. I never thought I would get to eat them again with all my dietary restrictions. I tried with gluten free flour mix and they turned out a little dry when making dough but I was able to fix them. Next time I will try with almond flour. But honestly just make them if you are looking at this recipe.

These are SO GOOD and taste identical (or dare I say even better) than regular Thin Mints! Stored them in the freezer and loved them that way. Will definitely make again!

I made these icebox cookie style as another commenter suggested. I used vegan butter, mixed in a bowl, then placed on plastic wrap and shaped into a long cylinder, then l wrapped tightly before freezing. A few days later I sliced the cookies (I really hate rolling out dough, too putzy for me), and baked and followed the rest of the recipe. Were they as pretty and uniform as rolled out cookies? Nope. Were they easy and absolutely delicious? YES! My celiac daughter was in 7th heaven to be able to eat thin mints again. Everyone loved this recipe. We will definitely make these again! Thank you for this incredible recipe.

Began making these the other day before checking to make sure I had the peppermint…ugh…I did not ,so subbed good quality vanilla extract and the “cookies”were still beautiful. Today I will shop for the peppermint extract and double the batch because my originals were well received. The new batch won’t last long. Guaranteed! Thank you !

WOW THESE TURNED OUT SO GOOD!!!! I followed the recipe as is and just WOW. They taste just like GS cookies but I love that they have better ingredients!

Soooooo yummy!! A shot glass worked well to cut the cookies. I only had half a cup of chocolate chips so I made a half batch of the glaze and just dipped the tops in. It was enough! I also substituted peppermint essential oil for the extract and it worked perfectly. (4 drops in the cookies and 3 drops in a half batch of the chocolate glaze.). Will DEFINITELY be making again!! Yummmmmmmmm.

I’ve made this recipe many times because my friends and I LOVE it! I’ve always had difficulties with the dipping chocolate seizing when adding the peppermint extract. This time I accidentally added 2 tbsp of coconut oil instead of 2 tsp and also added 2 tbsp of almond milk. The chocolate did not seize and it was easy to dunk the cookies into! It did take longer to set though. I also used arrowroot starch instead of tapioca starch and the recipe worked fine :).

I LOVE this recipe and have made it many times now. I don’t like rolling and re-rolling dough so I form it into a cylinder shape and freeze it hard (overnight), and then slice it thin with a sharp knife. The circles are not perfect but with the coating I find that it does not matter. Bonus: I can make a few dough blocks ahead, to save time on baking days.

I made this and Love it – these cookies taste great even without the chocolate coating.

This is a delicious recipe. The two things I changed were that I only put about 20 drops of peppermint oil in the chocolate coating – which was plenty because I did put the full amount in the cookie. the other thing was that I read where the rolling out of the cookies can be sticky and so a lot of tapioca flour may have to be used. I just rolled the dough between two sheets of parchment paper – no stick. I only had to use the tapioca flour for the spatula to transfer them to the baking sheet, which I also lined with parchment paper. Worked great for me. Thanks for this recipe!

This recipe turned out great! I don’t have a food processor so made the dough in my blender and that was so easy. Also subbed cornstarch in as that was all I had. I followed the advice from a review that melted the coconut oil before adding to the dough and that worked great. I used a smaller cookie cutter and wound up with way more cookies. I kept them in the frig as we like to eat thin mints cold. I can’t say enough good things about this recipe! Will definitely be making this again!

I made these with great expectation and I was so proud with the results! The kitchen smelt with peppermint during preparation, loved it! It was difficult rolling the dough as it was very oily so I kept adding tapioca flour! The end result is worth all the trouble of rolling the dough thin :) they are exquisite! Not too sweet, which is a win, amd the chocolate flavour is the protagonist. Great and easy enough recipe, thanks!

I never review recipes, but every once in a while something is EXTRAORDINARY and I am morally obligated to tell other people. Here’s your recipe, folks. If you’re gluten free and have been missing Thin Mints for over a decade, wait no longer. If you simply love Thin Mints, but want a slightly healthier version, you’ve found it. These are suspiciously close to the “real” deal. (note: I did use vegan butter- Earth Balance- instead of refined coconut oil because that’s what I had). Doubled the recipe, and got 28 cookies.

Yo! Just came here to say I made these with vegan butter instead of the coconut oil and they turned out great! I realized my coconut oil was unrefined when I got back, and chose to take the risk over having these taste like coconut.