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Copycat Vegan Thin Mint Cookies

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4 made it  |  0 reviews   |  1 photos

"These mock Thin Mint Girl Scout cookies made with only 4 ingredients are not only delicious but vegan also!"
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35 m servings 95
Original recipe yields 36 servings (3 dozen)


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  1. Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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

Per Serving: 95 calories; 5.7 11.8 1.2 0 27 Full nutrition

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