Let’s be honest—who doesn’t love Thin Mints? But what if I told you that you could enjoy that same irresistible, cool, minty, chocolatey crunch in a way that’s totally plant-based and surprisingly easy to make? Yep, we’re going full cookie wizard today. This homemade version has all the nostalgic charm of the original, but with cleaner ingredients and zero dairy—trust me, you’re going to love this.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
Whether you’re whipping these up for a late-night treat, packing them in a lunchbox, or sharing with your besties over tea, these cookies hit that sweet spot between indulgent and feel-good. They’re crisp, rich, deeply chocolatey, and the peppermint? Just enough to give you that classic cool burst. Let’s make cookie dreams come true.
Why You’ll Love Healthy Vegan Copycat Thin Mints
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking a fun treat with your kids, treating yourself after a long day, or impressing your friends at a cookie exchange, this one’s got all the charm and flavor you need. Here’s why it’s a favorite:
Versatile: These cookies are perfect for everything from after-dinner treats to thoughtful edible gifts. Keep a batch in the freezer, and you’ll always have a sweet moment ready.
Budget-Friendly: Made with pantry staples like cocoa powder, flour, and coconut oil. No need for hard-to-pronounce ingredients or a trip to the specialty store.
Quick and Easy: No fancy equipment, no complex steps. Just mix, chill, dip, and boom—you’re a cookie hero.
Customizable: Want to make them gluten-free? Easy. Prefer dark chocolate over semi-sweet? Go for it. You can tailor these cookies to match your mood.
Crowd-Pleasing: Even non-vegans devour these with joy. They taste just like the iconic classic—maybe even better!
Ingredients in Healthy Vegan Copycat Thin Mints
Here’s the magic of these cookies—they’re made with simple, wholesome ingredients, but the flavor is absolutely decadent. Let’s break it down:
All-Purpose Flour: The base for our crisp cookie. You can swap with a 1:1 gluten-free blend if needed.
Unsweetened Cocoa Powder: Gives the cookies that deep, rich chocolate flavor. Use Dutch-processed for extra indulgence.
Baking Powder & Salt: Just a pinch of each to keep everything balanced and perfectly puffed.
Coconut Oil: Our plant-based fat that makes the cookies tender without dairy.
Maple Syrup: Adds natural sweetness and helps bind the dough. You can use agave if that’s what you have on hand.
Peppermint Extract: That cool, refreshing flavor that makes these cookies taste like the real deal.
Vegan Dark Chocolate Chips or Chopped Chocolate: Melted down for that smooth, rich coating. Heaven.
More Peppermint Extract: Just a dash in the coating for that double-hit of minty goodness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Preheat your oven to 350°F (175°C). This ensures the cookies bake up crisp and evenly.
Combine Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, stir together the melted coconut oil, maple syrup, and peppermint extract. Pour the wet mixture into the dry and mix until a dough forms.
Prepare Your Cooking Vessel: Line a baking sheet with parchment paper. No sticking, no fuss, and super easy cleanup.
Assemble the Dish: Roll out the dough between two pieces of parchment paper to about 1/8-inch thick. Use a small cookie cutter (a round one works perfectly) to cut out your cookies and place them on the prepared sheet.
Cook to Perfection: Bake for 8–10 minutes. They’ll firm up as they cool, so don’t worry if they feel soft right out of the oven.
Finishing Touches: Let cookies cool completely. While they cool, melt the chocolate in a double boiler or microwave in 30-second bursts, stirring until smooth. Stir in peppermint extract.
Serve and Enjoy: Dip each cooled cookie into the melted chocolate, let the excess drip off, and place them on a parchment-lined tray. Chill in the fridge or freezer until the coating sets. Then dig in!
Nutrition Facts
Servings: 18–24 cookies
Calories per serving: Approx. 90
Preparation Time
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (+ cooling and chilling time)
How to Serve Healthy Vegan Copycat Thin Mints
There are so many fun ways to enjoy these:
Straight from the Freezer: Just like the originals, they’re extra satisfying when chilled. That crunch? Chef’s kiss.
With Ice Cream: Crumble them over your favorite vegan vanilla or chocolate scoop. Total decadence.
With Coffee or Tea: Their cool minty finish pairs beautifully with a hot cup of something cozy.
As a Gift: Pack them in cute little boxes or tins for holiday gifts, birthdays, or just-because treats.
In a Dessert Board: Add them to a dessert charcuterie board for an eye-catching treat.
Additional Tips
Prep Ahead: Make the dough the night before and keep it in the fridge. Perfect for weekend baking marathons.
Spice It Up: Add a pinch of cayenne or cinnamon to the dough for a fun twist.
Dietary Adjustments: Make them gluten-free with a 1:1 flour blend. Easy peasy.
Storage Tips: Keep in the fridge for a week or freeze for up to 2 months.
Double the Batch: You’ll thank yourself later. These disappear fast.
FAQ Section
Q1: Can I substitute maple syrup with another sweetener?
A1: Absolutely! Agave syrup or date syrup work well too—just aim for a similar consistency.
Q2: Can I make the dough ahead of time?
A2: Yes, you can refrigerate the dough for up to 48 hours before baking. Just let it sit at room temp for 5–10 minutes before rolling.
Q3: How do I store these cookies?
A3: Store in an airtight container in the fridge or freezer to keep them fresh and crisp.
Q4: Can I freeze them?
A4: Totally! Freeze the baked, chocolate-dipped cookies for up to 2 months. No need to thaw—just eat straight from the freezer.
Q5: What chocolate should I use?
A5: Go for a high-quality vegan dark chocolate—something with 60–70% cocoa works beautifully.
Q6: Can I make these without peppermint?
A6: Sure! Swap with vanilla extract for a classic chocolate cookie instead.
Q7: How do I make them extra crispy?
A7: Roll the dough thin (around 1/8 inch) and bake on the longer side of the time range.
Q8: What if I don’t have a cookie cutter?
A8: Use a small glass or jar lid. Anything round and about 1.5 inches in diameter works.
Q9: Can I use olive oil instead of coconut oil?
A9: You can, but the flavor and texture will be slightly different—less “melt-in-your-mouth,” more rustic.
Q10: How long will these keep?
A10: Up to one week in the fridge or two months in the freezer. But honestly? They rarely last that long.
Conclusion
There you have it—Healthy Vegan Copycat Thin Mints that taste just as amazing as the ones you remember, with none of the guilt. They’re crisp, minty, chocolate-coated perfection, and once you’ve made them, you’ll wonder how you ever lived without a freezer stash of these beauties. Give them a try and let your inner cookie lover shine—you’ve got this!
Print
Healthy Vegan Copycat Thin Mints
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12–15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These healthy vegan Thin Mints are a perfect homemade version of the classic cookie, with a crunchy texture and a refreshing minty flavor, coated in rich dark chocolate.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup dark chocolate chips (vegan)
- 1 teaspoon coconut oil
- 1/2 teaspoon peppermint extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, mix together the almond flour, cocoa powder, and salt.
- Add the maple syrup, melted coconut oil, peppermint extract, and vanilla extract. Stir until the dough comes together.
- Roll the dough into a ball, then place it between two sheets of parchment paper and roll it out to about 1/4-inch thick.
- Use a cookie cutter to cut out round cookies and place them on the prepared baking sheet.
- Bake for 8-10 minutes or until the edges are firm. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
- In a small bowl, melt the dark chocolate chips with 1 teaspoon coconut oil in the microwave or over a double boiler.
- Stir in the peppermint extract to the melted chocolate.
- Dip each cooled cookie into the chocolate, coating both sides, then place back on the wire rack to allow the chocolate to harden.
- Let the cookies set for about 30 minutes, or refrigerate them for faster results.
Notes
- Make sure to let the cookies cool completely before dipping them in chocolate.
- You can store these Thin Mints in an airtight container for up to a week.
- If you prefer a thinner chocolate coating, you can drizzle the chocolate over the cookies instead of dipping them.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg