Plant-Based Thin Mint Cookies
Ever wonder if your favorite Girl Scout Cookies could go plant-based? In this recipe, we're putting that to the test by creating a plant-based version of the classic Thin Mint Cookies. We'll walk you through each step to make a cookie that captures that familiar chocolatey, minty, and crisp texture, all with whole food, plant-based ingredients and no refined sugar. If you're looking for a delicious way to enjoy Thin Mints outside of cookie season, or just curious about making a favorite treat plant-based, this recipe is for you. Get ready for a satisfying cookie experience!
Equipment
Ingredients
Cookie
- ¾ cup rolled oats organic
- ¾ cup almond flour
- ¾ cup deglet dates or medjool
- ¼ cup cocoa powder
- 1 tbsp tahini
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ tsp vanilla extract
- ½ tsp peppermint extract
- 2 tbsp water
Date paste layer
- ½ cup dates
- 2-4 tbsp water
Chocolate Coating
- 1 ½ cup unsweetened chocolate chips or date sweetened
- 1 tsp peppermint extract
Instructions
Cookie
- Preheat oven to 350°F.
- Add the oats, almond flour and dates to food processor and blend until small crumb.
- Add remaining cookie ingredients except for the water. Drizzle in the water slowly once the mixture is well blended.
- Stop mixing once mixture starts to clump together.
- Roll the mixture out between 2 pieces of parchment paper very thin.
- Cut cookies out with a 2 inch round cookie cutter and place them on a parchment lined baking tray.
- Bake for 17 minutes and let cool completely before assembling.
Date paste layer
- Blend the dates and water until it turns into a spreadable paste.
Chocolate Coating
- Melt the chocolate in a double boiler.
- Stir in the peppermint extract once the chocolate is completely melted and off of the heat.
Assembly
- Once cookies are completely cool, spread on a layer of date paste.
- Dip cookies in melted chocolate mixture being sure to shake off the excess and place on a parchment lined cookie sheet.
- Place cookie sheet with finished cookies in the fridge or freezer until the chocolate coating is completely solid.
- Store cookies in fridge in an airtight container.
Notes
For the date paste it is easier to make a double recipe because it is difficult to blend that small of an amount and then store the extra in the fridge to use for other recipes.
Serving size is 2 cookies.
Nutrition
Calories: 203kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gSodium: 31mgPotassium: 141mgFiber: 4gSugar: 9gVitamin A: 2IUVitamin C: 0.1mgCalcium: 30mgIron: 2mg
Oh I have been waiting for these! I could eat a whole roll of thin mints when I was younger!
Sounds sooo good, can we leave out the date paste part?
You can but if you are using unsweetened chocolate, the bitterness of the chocolate is a little overpowering.
Can’t wait to try these, they used to be our favorite snack to keep in the freezer!
OMG. Thank you so much for creating and sharing this recipe! I’ve been off sugar and gluten for over 2 years now, and this is the most decadent, indulgent piece of dessert I’ve had since I started my healthy eating journey. The cookie dough itself is absolutely outstanding on it’s own! The only thing I would change is the baking time for the cookies. I did 17 minutes at 325 degrees, and some cookies came out burnt. Not that I’m complaining- I ate them anyway! Next time, I’ll check on them around the 10 minute point and check on them incrementally from there. Thank you thank you thank you!!!!
Can use something besides tahini?
You could use almond butter
I LOVE THESE COOKIES!!! I am out of almond flour, can I use einkhorn flour?
Honestly, I’m not sure. I haven’t tried glutenous flour for this recipe.
How about all oat flour?
It doesn’t create the right texture