Gluten-Free Vegan Thin Mint Cookies
As a former Girl Scout, I have strong opinions about Thin Mints. They need to be crispy, deeply chocolatey, and just the right amount of minty. Anything less is just a plain old chocolate cookie. These check every box and come together in just under 40 minutes.
Servings: 24 cookies
Equipment
- food processor
- 10x15 baking sheet + parchment paper
- measuring cup and spoons
- Rolling Pin
- 1.6 inch round cookie cutter
Ingredients
Cookie
- 1 cup almond flour, packed
- ¼ scant cup cacao or unsweetened cocoa powder
- ¼ scant cup arrowroot flour
- ¼ cup maple syrup (just under being level, do not overflow the measuring cup or the cookies will be too sticky)
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¼ teaspoon salt
Chocolate Coating
- 1 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
Instructions
- Preheat oven to 350°F and line a baking sheet with unbleached parchment paper.
- Combine cookie ingredients: Add all cookie ingredients to a food processor and blend until a ball forms, about 15-30 seconds. The dough should feel slightly sticky, but not wet.
- Roll dough: Transfer the dough to a piece of parchment paper. Place a second piece on top and roll to about ¼ inch thick. Cut into circles using a 1.6 inch round cookie cutter. Place on the lined baking sheet - they won't spread so you can place them close together. Re-roll scraps and repeat until all dough is used. I made 18-26 cookies (amount will differ based on thickness and size of cookie cutter). I prefer them on the thinner side and get around 24.
- Bake for 8-10 minutes depending on thickness. Remove from the oven and slide the parchment paper off the baking sheet onto the counter. If any cookies puffed up, gently press down with a fork while still warm. Cool completely for at least 10 minutes before dipping in chocolate.
- Melt chocolate: when the cookies are almost done cooling, add chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 1 min 30 seconds, stirring every 30 seconds to ensure even melting. To prevent burning, check every 10-15 seconds for the last 30 seconds.
- Coat cookies: Using a fork, dip each cookie into the melted chocolate, flipping to coat both sides. Tap the fork against the side of the bowl to remove excess chocolate. Place back onto the parchment-lined baking sheet. Repeat until all cookies are coated. Freeze for at least 20 minutes or until the chocolate is completely hardened.
- Optional chocolate drizzle: after 10 minutes in the freezer, remove the cookies and drizzle any remaining chocolate over the top using a fork, moving your wrist back and forth quickly for thin drizzle lines. Return to the freezer for the remaining 10 minutes.
Notes
- Cookie cutter: a 1.6 inch round cutter is ideal. No cutter? Use a shot glass or the cap from a vitamin bottle.
- Dough too sticky: dust lightly with arrowroot flour. Too dry: add a tiny splash of water or an extra drop of maple syrup.
- Peppermint extract: start with ½ teaspoon for classic thin mint flavor. Add an extra ¼ teaspoon if you like it extra minty.
- Storage: best stored in the freezer in an airtight container for up to two months. Enjoy straight from the freezer for best results.