Thin Mint Cookies

by jenna on April 1, 2013

So, this is the blog post in which I get to totally gush over my good friend, Sarah’s, new cookbook, More Peas, Thank You.

Y’all, I am in LOVE with this book. It’s truly wonderful. Like Sarah’s previous {ahem, New York Times Bestselling} cookbook, More Peas, Thank You delivers a happy helping of adaptable family friendly vegan and vegetarian recipes. What I love most though in the book, are the sweet and personal stories that Sarah shares along with the recipes. It’s one of those cookbooks that you can go to bed reading. I just love that!

I wanted to share a recipe from Sarah’s new cookbook today — a recipe I think you guys are going to love — and that is a vegan version of everyone’s favorite girl scout classic, thin mint cookies.

These cookies lasted approximately four hours in my house. That’s how delicious they are.

Vegan or not, I think these might be my new favorite cookie. And after you taste them for yourself, I think you’ll have to agree.

Now, I used to be a skeptic on the whole “using applesauce instead of butter” fad.

Okay, I’m still a little bit of a skeptic on most recipes, but I seriously couldn’t believe how well these turned out!!

Unlike traditional thin mint cookies, they are softer and cakier, which I happen to appreciate. Perhaps we should rename them to “thick mint cookies”? Heh. After baking, you douse these puppies in melted chocolate mixed with a teeny bit of coconut oil and peppermint extract.  They are so light, you feel like you can eat a whole stack in one sitting.

Not that I did that or anything.

I’ll stop gushing now and just give y’all the recipe. Make these soon! And pick up a copy of Sarah’s book while you’re at it. It’s beautiful and deserves a spot on your kitchen shelf.

Thin Mint Cookies

lightly adapted from More Peas, Thank You

Print this Recipe!

Ingredients:

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1/2 cup sugar

1/2 cup cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened applesauce

1/4 cup + 1 tsp coconut oil

1/4 cup nondairy milk (or regular milk)

2 tsp vanilla extract

1 cup chocolate chips

1 tsp mint extract

Directions:

Preheat your oven to 375 degrees.

Whisk together the flour, sugar, salt, cocoa, baking powder and baking soda. If the cocoa is extra clumpy, you may want to sift it. Set aside.

In another bowl, mix together the applesauce, 1/4 cup coconut oil, milk and vanilla. Add this to the dry ingredients and mix until a dough forms.

Drop tablespoons of dough onto parchment or silpat-lined baking sheets. With wet hands, gently flatten each mound of dough. Bake for 11-12 minutes until puffy then repeat with remaining dough.

To make the chocolate coating, melt together the chocolate chips, 1/4 tsp coconut oil and peppermint extract in a microwave safe bowl. This is easiest if you zap it in thirty second intervals then stir with a rubber spatula. Make sure all the chocolate chips melt! Dip cookies in the chocolate then place on a plate or back on the baking sheet. After you have dipped all cookies, place cookies in the fridge for 15 minutes to harden and set.

Enjoy!

Time:

45 minutes

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{ 44 comments… read them below or add one }

Averie @ Averie Cooks April 1, 2013 at 2:05 am

I love Thin Mints and love making them! Would love to try this version because cookies made with coconut oil are my fave. Yours look so good, Jenna! And congrats to Sarah on her book release!

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Joelle ( on a pink typewriter) April 1, 2013 at 4:52 am

I’ve made thin mints homemade before, although never vegan. Yummy!

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Kelsey @aslolife April 1, 2013 at 4:57 am

I was planning on making vegan chocolate cake later this week, but maybe I’ll just make these instead–thin mints were always my weakness, I don’t think the box ever made it back into the cupboard. Thanks for sharing her recipe!

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Angela @ Eat Spin Run Repeat April 1, 2013 at 5:04 am

Wait, you mean I’m not the only one that goes to bed reading cookbooks?! ;) These look amazing, and as far as I’m concerned, the thicker the better!

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Anne April 1, 2013 at 5:05 am

I would love to make these for my momma!

Could you substitute the coconut oil with something else?

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Stacey I April 1, 2013 at 12:26 pm

That is a question I have as well – I have never cooked with coconut oil, so I don’t keep any on the shelf at home. What would be [if there is] a good substitute? Thanks :)

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dessertfortwo April 1, 2013 at 5:06 am

I’m so excited for Sarah’s new book. I devoured her first one. I bet this one is even better! Thanks for the rec!

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Sara @ fitcupcaker April 1, 2013 at 5:59 am

These look so good. I love using coconut oil. I wonder if I could use a sugar substitute. Ive been experimenting with different “healthier” ones when I bake!

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Becky @ Olives n Wine April 1, 2013 at 6:18 am

My husband LOVES thin mints – They aren’t my favs so I am okay buying boxes upon boxes from Girl Scouts for him knowing that I won’t eat the entire stash :) Now that I have this recipe, he’ll be even more elated and can have them year round. I’m totally going to have to check out this cookbook!

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Tieghan April 1, 2013 at 6:18 am

I love that you made these yourself!! I bet they are 150x better than the ones in the box!

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Dana April 1, 2013 at 6:24 am

These look so delish!! I feel you may like these too….

not as healthy. but if you want to live life on the edge one day, I suggest making these! :)

http://danastonerock.blogspot.com/2013/03/chocolate-covered-vanilla-cake.html

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Sarah @ Yogi in Action April 1, 2013 at 6:32 am

These look delicious! I actually just tried thin mint Girl Guide cookies for the first time about a month ago. After all the build up, I have to admit, I was slightly dissapointed with them, especially after looking at the long list of chemicals that were in them.

I think I’d enjoy these way more! Much more natural, and they sound fantastic.

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Jill April 1, 2013 at 6:33 am

I love that these are made with coconut oil. I bet they are delicious!

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Sarah @ Making Thyme for Health April 1, 2013 at 6:42 am

Those cookies look amazing! I love Sarah’s first cookbook and need to get the second one. The pictures of her adorable little girls are also a plus. :)

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Miss Kim @ behgopa April 1, 2013 at 6:45 am

Maybe being Vegan is not so terrible after all.

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Karen Teague April 1, 2013 at 7:04 am

Jenna, what kind of sugar did you use as white sugar is a no no for vegans? These look amazing.

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jenna April 1, 2013 at 7:26 am

I just used regular granulated sugar in these! :)

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Heather Christo April 1, 2013 at 7:25 am

Jenna- these are totally awesome! They would last about 30 minutes in my house!

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Katryn April 1, 2013 at 8:29 am

Oh…YUM. I made homemade Samoas a couple weeks ago and next on my list are homemade thin mints. These look spectacular!

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Mr. & Mrs. P April 1, 2013 at 8:43 am

Rich chocolate goodness right here!!! Yum

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De @ Cooking for the Other Half April 1, 2013 at 9:13 am

Oh my god. Just….oh em gee.

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Caroline L. April 1, 2013 at 9:21 am

I was so excited to see this post! I looooove Thin Mints – and even tried the Thin Mint ice cream at Sprinkles Ice Cream! Ooooh, wonder if these freeze just as well as the real thing? ;)

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Alexis April 1, 2013 at 9:27 am

So cute! Since you mentioned cookbooks, would you ever consider doing a post where you list your favorites? Or have you already? As a soon-to-be college grad, I’m looking to pick up a few things to really get me going in the kitchen.

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Katrina @ Warm Vanilla Sugar April 1, 2013 at 11:37 am

I love a good thin mint! So excited to make one at home!

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Kari@Loaves n Dishes April 1, 2013 at 1:04 pm

Whaaat… I can have Thin Mints when ever I like? Loving this recipe!

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Raechel Myers April 1, 2013 at 1:04 pm

Love this!
Love you!
Love Sarah!
LOVE these cookies! (I like to keep mine in the freezer, too)

xoxo!

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dixya@food, pleasure, and health April 1, 2013 at 1:50 pm

these looks so gooooddddddd

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Julianna @ Julianna Bananna April 1, 2013 at 2:37 pm

these look soooo good!

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a farmer in the dell April 1, 2013 at 2:43 pm

I can’t wait to check out Sarah’s new cookbook! and these vegan thin mints are killing me right now! yum!

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Katy @ KatysKitchen April 1, 2013 at 4:47 pm

Oh how I miss American girl scout cookies! Canadian mint cookies are just not the same. I can’t wait to try out this recipe and make some of my own.

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Malkire April 1, 2013 at 5:29 pm

Oh no this will be my new indulgence now. Thank you!

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Art @ Fit at Fifty April 1, 2013 at 5:34 pm

Those look addictive.
I love thin mints and they look like they would be fun make.

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The Mrs. @ Kitchen Doesn't Travel April 1, 2013 at 5:42 pm

You have got to be kidding me! This look RIDICULOUS!! Can’t wait to try them myself!!

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Alley @ Alley's Recipe Book April 1, 2013 at 8:50 pm

I still have two boxes in my freezer (my willpower trick was that I forgot about them until I read your post!). I’ll have to try making these softer versions once those are gone. :)

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Sarah @ An Apple A Day April 1, 2013 at 9:01 pm

Yum. My mom is going to be excited…thin mints all year round!

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Makenzie Ann April 1, 2013 at 9:51 pm

YUM!! It seems like “healthy” cookies always have a more bread/cake like texture. But who cares when they’re covered in chocolate, right? Right. These look awesome :) Thanks for sharing!!

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Christa @ Edible Balance April 2, 2013 at 5:14 am

Mmmmm… I wouldn’t blame anyone for eating a whole stack in one sitting! Mama Pea is one smart cookie ;) now to figure out how to make them gluten free! Can’t wait until my book arrives!

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Amanda @ Once Upon a Recipe April 2, 2013 at 9:35 am

These look fabulous, must try!

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Amanda BL April 2, 2013 at 10:08 am

Did she actually use chocolate chips in her recipe? They are not vegan – you would have to buy a speciality product for that. Listing this cookie as “vegan” and then listing “chocolate chips” in the recipe is a tad irresponsible.

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Alaina @ Fabtastic Eats April 2, 2013 at 8:24 pm

This is a dangerous recipe to have on hand! YUM!

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Christina @TheTinyRunner April 4, 2013 at 8:41 pm

This recipe sounds so good and looks so good! I definitely want to try it!

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Rachel @myurbanoven.com April 10, 2013 at 5:58 am

These look great! I held out and didn’t by any Gril Scout ones this year, might have to make these to make up for it!

Check out what I did with Thin Mints last year : http://myurbanoven.com/2012/03/16/st-pattys-day-mini-mint-cheesecakes/

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Divya April 10, 2013 at 8:10 am

Hey, I just wanted to ask if you were making these cookies without them being vegan, how much oil would you use instead of the applesauce?

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April April 14, 2013 at 4:31 pm

Thin Mints are vegan already and the money goes to a great cause (helping girls!). :)

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