Vegan & Gluten-Free Thin Mints

 The Delicious Spoon

"This Gluten-Free Thin Mints recipe is perfection. A mint chocolate cookie covered in creamy mint chocolate. You’re going to love this holiday favourite!"

- The Delicious Spoon

Cocoa Powder

Key Ingredient:


– vegetable shortening – coconut oil – maple syrup – coconut sugar – vanilla extract – peppermint oil – gluten-free 1:1 flour – cocoa powder – powdered sugar – baking soda – salt


1. In a large bowl beat the shortening, coconut oil, coconut oil and maple syrup with a hand mixer until smooth. Add vanilla and 1/2 tsp of peppermint oil and beat until combined.


2. Place a large sieve over the bowl and add in the flour, salt, baking soda, cocoa powder and icing sugar.  Mix with a spoon into the dry ingredients below.


3. Mix the wet and dry ingredients below until combined. Cover the bowl with plastic wrap and let chill for a half hour.


4. Preheat oven to 350 F. Roll the dough to about a 1/4" thickness on a lightly floured surface. Use a cookie cutter or the top of a cup about 2" in diameter to cut circles out of the dough. Place the cut circles onto the prepared cookie sheet and bake for 7-8 minutes or until the cookies are dry to the touch. Remove the cookies to a cooling rack to cool. Repeat with the remaining dough.


5. When cookies are cooled prepare the chocolate coating by placing the chocolate chips, coconut oil and remaining peppermint oil in a large microwave-safe measuring cup.  Microwave for 30-second intervals mixing each time and repeating until the chocolate is melted and smooth.


6. Use a fork to dip the cookies into the chocolate to coat completely. Gently tap off the excess chocolate so that a thin even coating remains. Transfer the cookies to a parchment-lined cookie sheet and then place the sheet into the fridge laying flat to allow for the chocolate coating to set and harden, about 20 minutes.



Visit The Delicious Spoon for more notes and tips for making the BEST Gluten-Free and Vegan Thin Mints!


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