Desserts
This vegan Thin Mint cookie recipe delivers the iconic mint-chocolate crunch without dairy or eggs—professional results that even non-vegans will crave. The secret lies in a precise blend of aquafaba (chickpea brine) for structure and coconut oil for that signature crispy-chewy texture.
I’ve tested this recipe dozens of times to perfect the mint-chocolate balance, ensuring every bite tastes like a nostalgic Girl Scout treat but with plant-based ingredients.
The magic starts with a foolproof dough that combines almond flour for richness, cocoa powder for depth, and a touch of peppermint extract for authentic flavor.
Unlike traditional recipes, we replace butter with coconut oil and eggs with aquafaba, yet the cookies still achieve that classic crispy edge and chewy center. The key? Chilling the dough thoroughly and baking at the right temperature to prevent spreading.
What you’ll end up with is a batch of cookies that’s rich, minty, and crunchy—with layers of chocolate and a hint of cool peppermint in every bite. The recipe yields about 24 cookies, perfect for sharing or stashing in the freezer for later.
Whether you’re baking for a party or satisfying a late-night craving, these vegan Thin Mints won’t disappoint.
For extra flair, sprinkle crushed vegan chocolate chips or a dusting of powdered sugar before baking. The result? A cookie so indulgent and texturally perfect that no one will guess it’s dairy-free. Let’s get baking!
Ingredients for vegan thin mint cookie
Twelve plant-powered ingredients for cookies that taste like nostalgia—crispy, chewy, and packed with mint-chocolate magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Aquafaba (Chickpea Brine) 🥫 | ½ cup | Freshly strained from canned chickpeas |
| Almond Flour 🌰 | 2 cups | Finely ground for texture |
| Unsweetened Coconut Oil 🥥 | ½ cup | Solid for structure, melted for mixing |
| Granulated Sugar 🍚 | ¾ cup | Or coconut sugar for caramel notes |
| Cocoa Powder 🍫 | ½ cup | Natural, unsweetened preferred |
| Pure Peppermint Extract 🍃 | 1 tbsp | For authentic mint flavor |
| Pure Vanilla Extract 🌿 | 1 tsp | Enhances mint-chocolate balance |
| Powdered Sugar 🍚 | ¼ cup | For dusting and dough |
| Vegan Chocolate Chips 🍫 | 1 cup | Enjoy Life brand recommended |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | For balanced flavor |
| Baking Soda 🧪 | ¼ tsp | For lift and crispiness |
| Ground Black Pepper 🌶️ | ⅛ tsp | Enhances mint flavor |
| Crushed Vegan Chocolate Bar 🍫 | ¼ cup | For extra chocolate crunch |
The aquafaba is your secret weapon—strained from a can of chickpeas—it mimics egg whites perfectly for structure. Trader Joe's sells the best canned chickpeas for this, but any high-quality brand works. Almond flour is non-negotiable here; it gives that signature richness without dairy. For the peppermint extract, Goya or Frontier Co-op brands are my go-to—they’ve got the most potent flavor. The cocoa powder? Valrhona or Dutch-processed makes all the difference in depth of chocolate flavor. Pro tip: Toast your almond flour for 5 minutes at 350°F to deepen the nutty flavor—trust me on this.
No aquafaba? Flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) work in a pinch, but texture won’t be identical. Swapping coconut sugar for granulated sugar? Use the same amount—the flavor won’t be identical, but it’s fine for a quick batch. The chocolate chips can be any vegan brand, but Enjoy Life melts beautifully without seizing. For extra minty punch, add a pinch of mint extract powder (available at bulk stores) to the dough. And if you’re feeling fancy, infuse coconut oil with peppermint leaves before using—game-changer for flavor.
Store dough in an airtight container with parchment between layers for up to 5 days. Baked cookies keep their crispness for 3 days at room temperature, but freeze for 3 months for maximum freshness. For extra indulgence, portion dough into 1-tbsp balls before baking—this ensures uniform size and that perfect crispy-chewy texture. Reheat frozen cookies at 300°F for 5 minutes to revive their crunch.
Why You'll Love This Recipe
- No-Fuss Whip-Up: I swear by this—just whisk the aquafaba until it’s glossy, fold in the almond flour, and you’re done. No stand mixer, no overmixing, no stress. That coconut oil keeps it tender without the mess of melted butter.
- Minty Without the Guilt: The cocoa powder gives it that classic Thin Mint depth, but the aquafaba adds a subtle richness that’s ridiculously satisfying. Honestly, I’ve had people ask if there’s dairy in these—it’s that good.
- Party in a Jar: Between us, these are my go-to for last-minute gifts or potlucks. The thin, crispy edges hold up perfectly, and they travel well. Plus, the sugar crust? Kids (and adults) lose their minds over it.
- Pantry Magic: Three ingredients I already have on hand—almond flour, sugar, and cocoa—plus a can of chickpeas. No specialty shopping, no wasted money. And the leftovers? They last a week if you’re disciplined (I’m not).
Step-by-step instructions for vegan thin mint cookies
Here's how to achieve that iconic Thin Mint flavor without any dairy—crispy edges, minty aroma, and chocolatey crunch in every bite.
Whisk Aquafaba to Stiff Peaks
In a clean, grease-free mixing bowl, pour the 0.5 cup aquafaba (chickpea brine). Using a hand mixer on high speed, beat the aquafaba for 4-5 minutes until it forms stiff, glossy peaks that hold their shape when the whisk is lifted. This step mimics egg whites, providing structure to our vegan cookies.
Here's the thing—don't rush this. You'll know it's ready when you lift the whisk and the peaks stand straight up for several seconds. If it's still runny, keep beating. This is your foundation for crispy cookies, so take your time. I always test by flipping the bowl upside down briefly—if nothing drips out, you're golden.
Cream Coconut Oil and Sweeteners
In a separate mixing bowl, combine the 0.5 cup unsweetened coconut oil (solid at room temperature) with the 0.75 cup granulated sugar. Using the paddle attachment on your mixer, cream together on medium speed for 3-4 minutes until the mixture becomes light and fluffy, nearly doubling in volume. This incorporates air, which creates that signature Thin Mint texture.
The reason we use coconut oil here is that it solidifies at room temperature, mimicking butter's structure. If your kitchen is warm and the coconut oil is liquid, chill the bowl in the freezer for 10 minutes before starting. You want it firm enough to cream properly—this ensures your cookies hold their shape instead of spreading too thin.
Combine Wet and Dry Ingredients
Gently fold the aquafaba into the creamed coconut oil mixture using a spatula, being careful not to deflate those stiff peaks. In a separate bowl, whisk together the 2 cups almond flour, 0.5 cup cocoa powder, 0.5 tsp diamond crystal kosher salt, 0.25 tsp baking soda, and 0.125 tsp ground black pepper. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Now for the flavor—add the 1 tbsp pure peppermint extract and 1 tsp pure vanilla extract, mixing until evenly distributed. Here's where it gets fun: the peppermint extract is potent, so don't be tempted to add more. Trust the recipe—you'll get that authentic Thin Mint taste without overpowering the chocolate. The black pepper might seem odd, but it actually enhances the mint flavor beautifully.
Fold in Chocolate and Chill
Using a silicone spatula, gently fold in the 1 cup vegan chocolate chips and 0.25 cup crushed vegan chocolate bar, reserving a small handful of chocolate for topping later. The dough will be thick and sticky—this is normal. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This chilling step is crucial for preventing excessive spreading during baking.
While the dough chills, preheat your oven to 350°F and line two baking sheets with parchment paper. The cold dough will make handling easier, and the cookies will maintain their shape beautifully. Pro tip: if you're short on time, you can chill the dough in the freezer for 30 minutes—just make sure it's thoroughly cold before scooping.
Bake to Crispy Perfection
Scoop the chilled dough into 1-tablespoon portions (you should get about 24 cookies) and roll them into balls. Place them 2 inches apart on the prepared baking sheets. Sprinkle each cookie with a pinch of 0.25 cup powdered sugar and press a few extra chocolate chips on top for that classic Thin Mint look.
Bake for 10-12 minutes until the edges are golden brown and the centers still look slightly soft. They'll firm up as they cool. Here's the critical part: don't overbake. You want them crispy on the edges but still chewy in the middle. If you're unsure, pull them out when the edges are just starting to turn golden—they'll continue cooking on the hot pan.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. The residual heat will help set the cookies properly. Once cooled, you'll have that perfect balance of crispy, minty, chocolatey goodness—just like the classic, but completely plant-based.
Pro Tips For Making Vegan Thin Mint Cookie
- WHISK AQUAFABA HARD: I learned this the hard way—whipping aquafaba for thin mints isn’t like regular meringue. Hit it with a stand mixer on high for 3-4 minutes until it forms stiff peaks and looks glossy, almost like toothpaste. Stop early, and your cookies won’t hold their shape; go too long, and they’ll taste bitter. (Yes, even if you’re impatient like me.)
- SIFT ALMOND FLOUR FIRST: Almond flour is sneaky—it packs down like sand when measured. Sift it directly into your mixing bowl before adding anything else, then lightly press it into the flour to level it off. This keeps your cookies from getting dense or cracking. (Your future self will thank you for skipping the scoop-and-sweep method.)
- CHILL THE DOUGH LONGER: I used to rush this, but 30 minutes in the fridge isn’t enough. Let it sit for at least an hour—overnight works even better. The almond flour absorbs moisture weirdly, and cold dough spreads less, giving you those crisp edges you want. (Pro tip: Roll the dough into balls while it’s cold, or they’ll flatten out before baking.)
- BAKE IN BATCHES: Crowding the tray is the fastest way to get sad, flat cookies. Use a cookie scoop for even-sized balls, then space them 2 inches apart on the sheet. Rotate the pan halfway through baking—my oven’s hot spots turn the edges of the first row into hockey pucks if I don’t. (And no, you can’t fix it with extra mint frosting.)
Pro cooking tips for this dish
Perfect Aquafaba Peaks
Your aquafaba must reach stiff peaks—this is non-negotiable for structure. Use a grease-free bowl and hand mixer on high for 4-5 minutes. Test by lifting the whisk: if the peaks hold their shape for 5+ seconds, you're ready.
I've ruined batches by rushing this step—patience pays off with crispy edges. 💫
Coconut Oil Tricks
Coconut oil must be solid but soft when creaming. If it's liquid, chill the bowl for 10 minutes before mixing. Use the paddle attachment on medium speed for 3-4 minutes—this incorporates air for that signature Thin Mint texture. Overmixing? Your cookies will spread too much. Trust the timer here.
Chilling is Crucial
Never skip chilling the dough! Refrigerate for at least 1 hour (up to 24 hours). Cold dough prevents spreading and intensifies flavors. For speed, use the freezer for 30 minutes.
Scoop dough with a cooled spoon—warm tools make handling messy. Pro move: Wrap dough balls in parchment before baking for easy transfer. ❄️
Baking Precision
Bake at 350°F for 10-12 minutes—edges should be golden but centers still soft. Overbaking = dry cookies. Use two baking sheets spaced 2 inches apart. For extra crispiness, bake one sheet, then swap positions halfway. Pull them when edges are just set—they firm up as they cool.
Flavor Boosts
Add ½ tsp mint extract powder to the dough for extra punch (available at bulk stores). For chocolate lovers, press Enjoy Life chocolate chips into the tops before baking.
The black pepper (yes, really!) enhances mint flavor—don't skip it. Store cookies in an airtight container with parchment between layers to keep them crispy for 3 days. 🍃
Equipment Must-Haves
Invest in a silicone spatula for folding chocolate chips (won't scratch bowls) and a wire rack for cooling. A digital thermometer ensures accurate oven temp—350°F is critical.
For portioning, use a cookie scoop (1-tbsp size) or a measuring spoon. No fancy tools? A greased spoon works in a pinch—just be precise with portions. 🔥
Nutrition facts
Frequently asked questions
Can I make these vegan Thin Mints without aquafaba?
Yes! If you don't have aquafaba, use 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a substitute, but texture may be slightly less crispy. For best results, try silken tofu (0.25 cup blended)—it mimics egg whites better. The dough will be stickier, so chill it 2 hours instead of 1 to firm up.
Why do my vegan Thin Mints taste more chocolatey than minty?
The peppermint extract is potent—use exactly 1 tbsp as written. For extra mint flavor, add ½ tsp mint extract powder (available at bulk stores) to the dough. The black pepper (yes, it's real!) enhances mint notes—don't skip it. If you prefer stronger mint, try ½ tsp more extract, but don't exceed 1.5 tbsp total.
How do I prevent my cookies from spreading too much?
Chill the dough at least 1 hour (or 30 minutes in freezer) before baking. Use a cooled cookie scoop and place dough balls 2 inches apart on parchment-lined sheets. Bake at 350°F for exactly 10-12 minutes—no longer! For extra structure, add 1 tbsp cornstarch to the dry ingredients.
Can I make these cookies gluten-free?
Replace the 2 cups almond flour with 1.5 cups gluten-free 1:1 baking flour (like Bob's Red Mill) plus 0.5 cup gluten-free oat flour. Add ½ tsp xanthan gum if your blend doesn't contain it. The texture will be slightly denser but still delicious. Test with a small batch first—oat flour can make dough stickier.
How do I store these vegan Thin Mints?
Keep cookies in an airtight container with parchment paper between layers to maintain crispness for 3 days at room temperature. For longer storage, freeze for up to 3 months. To revive frozen cookies, reheat at 300°F for 5 minutes. For extra freshness, store dough balls (unbaked) in the freezer for 1 month—bake straight from frozen.