Vegan Thin Mints

A hint of mint sends the classic chocolate wafer into delicious overdrive, making everyone crazy for these cookies year after year.

This veganized rendition of the epitomical Girl Scout cookie has a sweet secret: its base is a brownie recipe.

Makes 18 to 24 cookies

What You Need:

For the cookies:
1/2 cup all-purpose flour, plus more for flouring surfaces
1/4 cup whole-wheat flour
1/4 cup rice flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup vegan margarine
1/2 teaspoon applesauce
5 tablespoons almond milk
1 teaspoon vanilla
1/2 teaspoon peppermint extract

For the mint-chocolate coating:
1 10-ounce bag vegan chocolate chips
1/4 teaspoon peppermint extract

What You Do:

  1. Preheat oven to 350 degrees. In a mixing bowl, add flours, cocoa powder, salt, and baking soda, and whisk together.
  2. In a medium bowl, add margarine, applesauce, almond milk, vanilla, and peppermint extract. Blend until smooth and add to flour mixture. With an electric hand mixer, mix until batter forms pebbles. Using your hands, form dough into a ball.
  3. On a floured surface with a roller, roll out dough to 1/4-inch thickness. With a cookie or biscuit cutter, cut out cookies in circular shapes. Place on cookie sheet covered in aluminum foil and bake for 10 to 15 minutes or until cookies are solid in the center. Remove cookies and place on wire cooling rack.
  4. To make mint-chocolate coating, in a microwave-safe dish, add all chocolate chips and melt (about 2 minutes on high heat) in microwave. Add peppermint extract and stir. Dip cookies into chocolate, using a spoon to coat them thoroughly. Place finished cookies on parchment and refrigerate for 2 hours or until chocolate is fully dry.

Want even more vegan Girl Scout cookies?
Vegan Tagalongs
Vegan Samoas

 Comments

More Recipes

Zombie-Free French Toast

The duo behind The Vegan Zombie fame share their go-to recipe for French Toast—zombies not included.
Read More »

Ranch Deviled Eggs

A creamy ranch dressing and smoky bacon flavor make these vegan eggs the perfect appetizer.
Read More »

Spinach-Artichoke Dip

Served warmed or chilled, this spinach-artichoke dip is a hit at parties.
Read More »

Strawberry Streusel Cake

Ring in spring with this light and sweet Strawberry Streusel Cake.
Read More »

Irish Soda Bread

Especially good served warm, this rustic bread is best eaten the same day it’s made.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »