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7 years after I posted my very first vegan Girl Scout Cookie dupes –– Tagalongs and Do-Si-Dos –– we now have another.
And arguably… the best?
Chocolate peppermint… oh boy. I go crazy over chocolate peppermint goodies. It’s my go-to ice cream flavor, I love it in other desserts, and Thin Mints were my favorite Girl Scout Cookie back in my Girl Scouting days.
And now… they’re vegan! Er… as long as you have a few minutes to throw together the dough and bake them, of course.
I made this “raw” version of Thin Mint cookies years ago. They’re good. No, they’re great. But they’re also not a cookie (in the traditional sense).
These are. There’s flour, sugar, vegan butter, and baking involved. There’s a peppermint-spiked chocolate coating, a thin and crisp wafer cookie, and just many enjoyable chocolate-peppermint moments waiting for you.
This is a one-bowl recipe! Or, it can be if you wash your cookie dough mixing bowl and also use it for melting the chocolate chips.
But the dough comes together in a snap. One of the star ingredients is dutch-processed cocoa powder, which gives these cookies a supremely deep chocolatey flavor. Dutch-processed cocoa has a lower acidity over the natural cocoa powder, which gives any baked good using it a smoother, darker flavor. Hershey’s Special Dark can typically be found at any mega mart, so that’s what I used here!
Mix together all of your dough ingredients (including some peppermint extract) in a big ol’ bowl, using your hands at the end because it’s rather thick. Once all of the flour and cocoa has been incorporated, pop the whole bowl in the fridge and start preheating your oven.
Once your oven is preheated (I highly recommend using an oven thermometer* to be extra sure!), roll out your dough and punch out your cookies. I used a biscuit-cutter set (like this*) because I had them, but feel free to use anything that’s about 2 and 1/4″ in width –– a cup, a shot glass, etc.
Once they bake, allow them to cool completely, moving them into the fridge to firm. Then dip them in a rich pepperminty chocolate coating and devour!
I always stored my Thin Mints in the fridge for that cool/crisp/chocolately moment, and I do the same with these! They are so fun, so tasty, and just really simple to make! Enjoy!
PrintOne Bowl Vegan Thin Mints
A quick and easy homemade Thin Mint recipe that’s 100% vegan! It requires just one bowl and less than 15 minutes of active prep!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
DOUGH:
- 1/2 cup sugar
- 4 tablespoons (56g) vegan butter, at room temperature
- pinch salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon espresso powder*
- 1 and 1/2 tablespoons non-dairy milk
- 1/4 + 1/8 teaspoon peppermint extract
- 3/4 cup (90 grams) all-purpose flour
- 1/4 cup (20 grams) dutch-process cocoa (I used Hershey’s Special Dark) — plus more for rolling
COATING:
- 1 cup dark or vegan semi-sweet chocolate chips
- 1 tablespoon coconut oil (refined for no coconut flavor)
- 1/2 teaspoon peppermint extract
Instructions
- DOUGH: In a large bowl using a hand mixer, beat your sugar and vegan butter until slightly light and fluffy, about 1 minute.
- Add salt, baking powder, non-dairy milk, and peppermint extract, and mix until combined. Sift in your flour and cocoa, and mix until combined, using your hands near the end to form the dough and to not over-mix.
- Stick the whole bowl in the fridge, and then preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- When your oven is pre-heated, dust your rolling surface with some additional cocoa powder. Dust your rolling pin as well.
- Roll your dough into 1/8-inch slab, and cut out your cookies with a circle cutter that’s 2 and 1/2-inches wide. Dust any excess cocoa powder off the tops of your cookies, and transfer them to your baking sheet.
- Re-roll your remaining dough, and cut out more cookies until you have 12 total. They won’t spread, so you can place them pretty close together on the baking sheet.
- Bake your cookies for 13-15 minutes, or until they smell chocolatey and look dry around the edges.
- Allow them to cool completely on the baking sheet. I like to allow the baking sheet to come down to room temperature and then transfer the entire thing into the fridge.
- COATING: Add your chocolate chips and coconut oil to a microwave-safe bowl (you can clean the one you used for your dough and dry it really well to make this a one-bowl recipe!). Melt in 30-second bursts, stirring between each, until melted. Add your peppermint extract and mix.
- One-by-one, dip your cookies into the chocolate, coating completely. I like to balance the cookie on a fork and beat the fork off the side of the bowl to remove any excess chocolate. Place back on your parchment-lined baking sheet.
- Once all cookies have been coated, return them to the fridge to set completely. Store in an air-tight container in the fridge!
Notes
*Espresso powder is optional, and it’s there to bring out the chocolatey flavor even more.
Dough recipe adapted from this recipe from King Arthur Flour!
Hi there, any idea/suggestions as to how this would work with oat flour? Wheat allergy. Also, too lazy to shape cookies–any idea how this would work in a 13×9?