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These mock Thin Mint Girl Scout cookies made with only 4 ingredients are not only delicious but vegan also!



Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Line baking sheets with parchment paper.

  • Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.

  • Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.

  • Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

Cook's Note:

For a non-vegan cookie, try substituting peanut butter and milk chocolate chips in place of dark chocolate and semisweet chocolate chips for a chocolate-covered peanut butter cracker. Omit peppermint extract.

Nutrition Facts

95.4 calories; 1.2 g protein; 11.8 g carbohydrates; 0 mg cholesterol; 27.2 mg sodium. Full Nutrition