Vegan Whole Wheat Thin Mints

Posted by in Chocolate, Christmas, Cookies, Cooking, Sweets, Valentine's Day | 0 comments















Hello & Happy Friday!







I honestly have a myriad of other recipes I could share today, but this recent one blew me away for many reasons. I’m personally not a “mint” person. I don’t crave the flavor and just don’t find it satisfying. 


However, we all grew up on Girl Scout cookies and the classic Thin Mints were loved by all, including myself. You could keep them in the freezer and enjoy throughout the year or for however long they lasted lol. Today with the latest recipe they are actually considered a “vegan” cookie, but for myself.. 



That truly means nothing. 



Yes, vegan. However, they are packed with sugar, refined flour, preservatives and lord knows what else. If the recipe for vegan Thin Mints were intricate, perhaps I’d opt for the packaged option, sure, but I can’t deny it.. 


They are just too easy and too good!

(better than the GS variety!)








What I love about this recipe is, everything! It has minimal ingredients, lower sugar, whole wheat flour, coconut sugar instead of white sugar, coconut oil instead of butter, is quick, easy, perf for any occasion, affordable, can easily be made in bulk and non vegan approved!



If you love homemade replicas of classic desserts or simply crave a vegan cookie that will become a staple in your home.. these vegan whole wheat Thin Mints are it!









Why this recipe rocks: 






Better than the GS version!

Whole wheat flour

Coconut oil

Non vegan approved

Perf for any season!


































Recipe Tutorial 




Yields 18

Vegan Thin Mints

20 minPrep Time

15 minCook Time

35 minTotal Time

Save RecipeSave Recipe


  • 1 ¼ cup whole wheat flour
  • 3/4 cup coconut sugar
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup coconut oil (solid)
  • 3 tablespoons almond milk (more if needed)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure peppermint extract
  • Coating: 
  • 2 cups Lily's vegan dark chocolate chips 
  • 1 tablespoon coconut oil
  • ½ teaspoon peppermint extract


  1. In a food processor, pulse flour, sugar, cocoa powder, salt, and baking soda until combined. Add coconut oil, milk, vanilla, and mint extract. Pulse a few more times until the mixture comes together. If it's still more of a dust, you can add almond milk 1 tbsp at a time. Transfer the dough onto a surface and with your hands knead the dough until it comes together and all the flour is incorporated. Chill the dough in the refrigerator for 1 hour.
  2. Preheat the oven to 350 degrees F. Remove dough from refrigerator. Roll the dough into a large cylinder like shape. Make Thin slices and press into the pan. You want the cookies to be on the thin flat side as they will slightly rise but not spread a lot and they'll be coated with chocolate making them thicker. Bake for 12-14 minutes. Let cool completely.
  3. Coating: Melt chocolate chips and coconut oil in a microwave safe bowl for 1 minute, stirring every 10 seconds until fully melted. Stir in the mint extract. Dip completely cooled cookies into the chocolate with a toothpick or cocktail pin and let the excess drip off.
  4. Place cookies on a cookie sheet and refrigerate until chocolate coating sets. Store in the refrigerator until serving.









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