Healthy Vegan Thin Mints that still have all the chocolatey girl scout cookie flavor. This homemade freezer recipe is gluten-free, oil-free, and easy to make!
Mint recipes make me feel like a bad healthy food blogger.
I should use fresh mint leaves. I should like fresh mint leaves. They are unprocessed, a whole food, green, natural, straight from the earth. They even smell wonderful. But they taste just too…plant-y. Too much like I’m eating shrubbery.
So I always end up using the extract. The stuff in a bottle that’s been processed. No vitamins or minerals or nutritional value. But it tastes so perfectly artificially minty fresh, dang it! And it gives these cookies the classic thin mint flavor (because we can be pretty sure the Girl Scouts aren’t using any leaves in their cookies).
I don’t like having to admit it, but it’s true. I feel better now that you know this and we can move on to the cookies.
I’m pretty sure that the Girl Scout thin mints are actually vegan already. But they still contain high fructose corn syrup and palm shortening and lots of other ingredients that don’t exactly scream delicious. So let’s reinvent Vegan Thin Mints and make them a bit healthier…
Vegan Thin Mints Made Healthier
Ever since these Oreos happened, I’ve been plotting a minty twist using those same crunchy cookies. It just took me a little while to work out the chocolate coating part. Of course you could just melt vegan chocolate chips, add mint extract, and cookie coat away. But since HCLF is my style, I always like to offer a low fat option too. The trick: freeze them!
Thin mints are best from the freezer anyways. Eating a thin mint at room temp is practically a waste of a cookie. It just so happens a healthy fat-free frozen chocolate coating is quite easy to make with dates, cacao, and water.
The coating can be made with water or plant milk. Any version will harden just fine in the freezer, and the dates will prevent it from becoming break-a-tooth solid. The higher fat content milk you use, the creamier the coating will be. I find light coconut milk to yield a really nice smooth but still fairly low fat coating for these Vegan Thin Mints.
Did I mention these taste just like thin mints?! And that they are ridiculously good, a near addictive level of delicious. And they melt really fast especially if your house is as warm as mine right not, so keep them in the freezer and eat them straight from there.Healthy #Vegan Thin Mints with all the chocolatey girl scout cookie flavor but are gluten-free and low-fat...Click To Tweet
Yields 10 cookies
4 hr, 15 Prep Time
10 minCook/Chill Time
4 hr, 25 Total Time
1/2 cup brown rice flour
1/3 cup cacao powder
1/4 cup + 1 tbsp maple syrup
1/4 tsp mint extract
8 pitted medjool dates
1/2 cup water or non-dairy milk
1/2 tsp mint extract
2 tbsps cacao powder
- Cookies: Preheat the oven to 350F.
- Mix together all the ingredients to form a thick dough.
- Roll into balls. Arrange on a lined pan. Flatten with a jar or cup and a piece of wax paper to prevent sticking.
- Bake for 10 minutes at 350F.
- Let them cool before coating.
- Coating: Blend all the ingredients until smooth. Transfer to a bowl.
- Place a cookie in the bowl and flip to evenly coat. Remove any excess coating. Place on a pan/plate lined with wax paper.
- Repeat with all the cookies.
- Freeze for at least 4 hours but preferably overnight.
- Eat straight from the freezer.
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