You know those irresistible Girl Scout cookies? Well, here's my take on these Thin Mints, veganized!

Thin Mint Cookies [Vegan]



For the cookies
  • scant 1/2 cup whole wheat pastry flour or gluten free flour. (Level 1/2 cup of flour, then remove 2 tablespoons worth)
  • 4 tablespoons cocoa powder
  • 1 teaspoon ground golden flax seed
  • 1/4 t. baking powder
  • pinch sea salt
  • 1/3 cup agave
  • 1/4 cup melted coconut oil (use refined if you don’t want these cookies tasting like coconut)
  • 2-3 drops food grade peppermint essential oil or 1 teaspoon peppermint extract
For the chocolate outside layer
  • 1/2 cup vegan chocolate chips, melted
  • 1 teaspoon coconut oil
  • 1-2 drops food grade peppermint essential oil or 1/2 teaspoon peppermint extract


  1. Preheat your oven to 350º F.
  2. Combine the dry ingredients in a bowl with a wire whisk.
  3. Add the wet ingredients and stir until just combined. This mixture will look more like cake batter than cookie dough, that’s okay!
  4. Measure out cookie dough with a teaspoon to make about 30 cookies. If your cookiesheet is big enough, they may all fit on the same sheet!
  5. Bake cookies for 8-10 minutes. Let cool on wire cooling rack for 10-15 minutes, they will become firm and crisp up as they cool.
  6. With a small flexible spatula, “ice” the cookies top and bottom with the melted chocolate, trying to get the sides as well, I used about a teaspoon of the chocolate per cookie.
  7. Put the cookies on parchment paper or a silicone baking sheet and refrigerate or freeze for 10-15 minutes to let the chocolate set up before serving. Keep the cookies refrigerated or frozen, as the chocolate may melt at room temperature.