Plant-Based Thin Mint Cookies

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 30

Cook Time: 17

Servings:

Calories: 203kcal

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!

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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.

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Nutrition