healthier vegan and gluten-free thin mint cookies
if you’re a fan of the classic girl scout thin mint cookies, you’re in for a treat!
these healthier vegan and gluten-free thin mint cookies are just as delicious, with a rich, chocolatey flavor and a refreshing hint of peppermint, but they come with a nutritious twist!
they’re made with wholesome ingredients, making them a more nourishing way to satisfy your cookie cravings.
taste and texture
these cookies have the perfect balance of chocolate and peppermint, just like the originals!
the cacao powder gives them a deep, rich flavor, while the peppermint extract adds a cool, refreshing finish.
the texture is slightly crisp on the outside, with a soft, chewy center that melts in your mouth.
the smooth chocolate coating adds an extra layer of indulgence that makes these cookies truly irresistible.
you can use any kind of chocolate you like! for this particular recipe, i used unsweetened cocoa wafers and added a little bit of maple syrup!

inspired by the classic girl scout cookie
the inspiration behind these cookies comes from the beloved girl scout thin mints.
they are a childhood favorite for many and this recipe takes all the best parts of thin mints—the flavor and the satisfying crunch—and gives them a healthier touch.
they’re still perfect for dipping in a glass of cold almond milk or enjoying straight out of the fridge.
how to make them
making these cookies is simple and straightforward. you’ll start by mixing almond flour, cacao powder, flax meal, maple syrup, sunflower seed butter (or almond butter), almond milk, peppermint extract, and vanilla extract to form a thick batter.
the dough will be sticky and slightly wet, so it’s helpful to dampen your fingers with water to pat it down and shape it into cookies.
after shaping the dough, bake them until they’re just firm enough to hold their shape but still soft inside.
once they’ve completely cooled, dip each cookie into a smooth chocolate coating made from melted chocolate chips.
a quick chill in the freezer will set the chocolate, giving you that classic thin mint snap.

more nutritious ingredients
these cookies are more nutritious than the classic version thanks to a few key ingredient swaps.
almond flour is used instead of refined white flour, adding protein and healthy fats.
flax meal boosts the fiber content and provides omega-3 fatty acids, while maple syrup offers a natural sweetener that’s lower on the glycemic index than traditional sugar.
by using sunflower seed or almond butter, these cookies also get a dose of heart-healthy fats and protein, making them a treat you can feel good about enjoying.
substitutions
one of the great things about this recipe is its flexibility.
if you’re allergic to nuts, try using oat flour but this will not be a 1:1 sub, so you will have to adjust other ingredient amounts!
almond butter can be swapped for sunbutter or any other seed butter.
for those who prefer a sweeter cookie, you can add a bit more maple syrup or a touch of coconut sugar.
and if peppermint isn’t your thing, try adding a dash of cinnamon or espresso powder for a different flavor twist.

storage
these cookies are best stored in an airtight container.
you can keep them at room temperature for up to a week, but they’re also fantastic when chilled.
if you prefer a firmer texture, store them in the fridge for up to two weeks.
they also freeze well, so feel free to make a big batch and stash some away for when the craving strikes.
whether you’re a thin mint lover looking for a delish option or just someone who enjoys a good chocolate cookie, these vegan and gluten-free thin mint cookies are sure to become a new favorite.
with their rich flavor, satisfying texture, and nutritious ingredients, they’re the perfect treat to enjoy anytime.
if you love Healthier Vegan and Gluten Free Thin Mint Cookies, try these other recipes from my blog!
Vegan Protein Chocolate Peanut Butter Cup Ice Cream
Obsession-Worthy No Bake Cinnamon Sugar Pop Tarts
Unreal No Bake Healthy Hostess Cupcakes
Crustless Higher Protein Lower Carb Vegan Cookie Dough Cheesecake
Life-Changing Vegan and Gluten-Free Ferrero Rocher Banana Cake
No-Bake Cookie Dough Freezer Squares
Healthy No Bake Blueberry Pie Protein Donuts
Small Batch Vegan and Gluten Free Healthy Nutter Butter Cookies
Date Sweetened No Bake Healthy Oreo Sandwiches
You Won’t Believe it’s Vegan Cookie Dough Banana Bread
No Bake Banana Bread Protein Donuts
Easy No-Bake Cinnamon Glazed Protein Donut Holes
Plant-Powered Blueberry Dream Cake

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Healthier Vegan and Gluten Free Thin Mint Cookies
Recipe by MaryCourse: Cookies, Desserts8
servings10
minutes14
minutesIngredients
1 cup almond flour
1/3 cup cacao powder
1/4 cup flax meal
1/4 cup maple syrup
1/4 cup runny sunflower seed butter or almond butter
1/4 cup unsweetened almond milk
1/2 tsp peppermint extract
1 tsp vanilla extract
chocolate coating:
1 1/4 cups chocolate chips
2 tbsp coconut oil
*can add a dash of peppermint extract for stronger peppermint flavor
Directions
- preheat your oven to 350°F (175°C). in a large bowl, mix together the almond flour, cacao powder, flax meal, maple syrup, sunflower seed butter (or almond butter), almond milk, peppermint extract, and vanilla extract until a thick, well-combined batter forms.
- mold the batter into cookies and flatten them slightly. the dough will be sticky and slightly wet, so it’s helpful to dampen your fingers to pat it down and shape it into cookies. this recipe should yield about 8 cookies.
- place the cookies on a parchment-lined baking tray and bake for 12-14 minutes, depending on their size and thickness.
- once baked, remove the cookies from the oven and allow them to cool completely.
- while the cookies are cooling, prepare the chocolate coating by melting the chocolate chips and coconut oil together until smooth.
- dip each cooled cookie into the chocolate coating, ensuring they are well-coated. place the coated cookies in the freezer for about 20 min, or until the chocolate has hardened.
- store the cookies in an airtight container at room temperature or in the fridge. enjoy!


