Do I have to use almond flour?

I have not tested this recipe with an alternative to almond flour so I wouldn't recommend it unless you're confident making gluten-free flour substitutions. Note that almond flour can't be substitute 1:1 for coconut flour, the recipe would need further adjustments.

Can I make my own almond flour and oat flour?

Yes. To make your own almond flour, blend blanched almonds into a fine flour consistency. To make your own oat flour, blend any oats into a fine flour consistency.

Can I double or halve the recipe?

Yes. This recipe is flexible and can be doubled or halved without additional adjustments. They do go quick so consider doubling it!

How do you store vegan Thin Mints?

It's recommended to store them the fridge or freezer in an airtight container. They'll keep in the fridge for at least one week and freezer for 3-4 months. The cookies are delicious straight from the freezer! Cookies can be stored in an airtight container at room temperature for a few days if it's not too warm otherwise the chocolate will melt.

Homemade Thin Mint Cookies

Description

These homemade Thin Mint cookies feature a gluten-free chocolate cookie coated in minty dark chocolate for a delicious vegan twist on the favorite girl scout cookie.

Ingredients

For the Thin Mints

¾ cup (90 g) packed almond flour
¼ cup (30 g) oat flour
2 tbsp (10 g) cocoa powder
2 tbsp (30 g) maple syrup
2 tbsp (30 g) melted coconut oil
1 tsp vanilla extract
¼ tsp peppermint extract
pinch of sea salt

For the Chocolate Coating

1 cup (150 g) dark chocolate chips
1 tbsp (15 g) coconut oil
¼ tsp peppermint extract

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Instructions

Combine Cookie Dough: In a large bowl, combine all of the cookie ingredients, stirring well to combine. Cover the bowl and chill in the refrigerator for 15 minutes.
Prepare: Preheat your oven to 350˚F (180˚C) and line a baking tray with parchment paper.
Shape Thin Mints: After 15 minutes, remove the dough from the fridge and shape dough into balls, using 1 tbsp of dough each. Place dough balls on the parchment-lined baking sheet. Cover with parchment paper and use a rolling pin or glass jar to flatten dough balls to about ¼ inch thick small circle. You may want to use your hands and/or a spoon to shape the edges of the cookies into a smooth circle.
Bake: Bake at 350˚F (180˚C) for 13-15 minutes, until the bottoms of the cookies are set.
Cool: Remove from the oven and let cool on the pan for at least 15 minutes.
Melt Chocolate: Melt together the chocolate coating ingredients in 30-second increments in the microwave, stirring gently between increments.
Coat Cookies: Once cookies are cooled enough to handle, use a fork to dip each in the chocolate coating, tapping off any excess chocolate on the edge of the bowl. Place cookies back on the pan to set.
Set Cookies: Place the tray in the fridge until the chocolate has completely hardened and enjoy!

Notes

Recommended to a digital kitchen scale to measure ingredients accurately.

Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Cookies are delicious straight from the freezer.

Nutrition

Serving Size: 1
Calories: 163
Sugar: 7 g
Sodium: 136 mg
Fat: 9 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 2 g

Keywords: vegan thin mints, thin mint cookies recipe