Thin Mint Oreos

So I finally put on my St. Paddy’s Day spirit on; an ode to the day of all-things green. Riddle me this: What do you get when you marry homemade Mint Oreos and Thin Mints? Besides one of my favorite cookies that I have created to this day, you get Thin Mint Oreos. I’m sure someone else has thought of merging together these two  incredible foods but it was a first thought for me this morning. In fact it was more of an accident. 

Homemade gluten free Thin Mints made into a crunchy, minty Oreo cookie sandwich.

I’m a firm believer of working with what you have on hand (it’s why I haven’t bought an electric mixer since mine busted–I have an able arm that can still whip up a good frosting). That’s besides the point though. I didn’t have shortening for the filling like I typically use for homemade Oreos and I didn’t feel like making a trek out to the store so I figured that coconut oil could be an easy substitute. Long, boring story later my filling wasn’t cooperating and I knew they would look like doo-doo by the time I took a picture of them so I quickly began to think how I could save these. Chocolate. Chocolate saves everything. It is also the answer to everything.

Homemade gluten free Thin Mints made into a crunchy, minty Oreo cookie sandwich.

A couple drops of mint extract and melted chocolate later and you now have the greatest treat known to mankind. I might be biased because chocolate and mint are two of my favorite flavor combos but seriously! I’m in love. 

Homemade gluten free Thin Mints made into a crunchy, minty Oreo cookie sandwich.

I feel like I should apologize now. Dear friends, I am really sorry if you decide to actually make these because once you bite into them, you will fall in love. With a cookie. And then you will have to explain yourself to your loved ones and friends.

Thin Mint Oreos
Prep time
Cook time
Total time
Serves: 12 Cookie Sandwiches
Dry Ingredients:
Wet Ingredients:
  • 4 Tbsp. nondairy milk
  • 2 Tbsp. coconut oil, solid (or non-hydrogenated shortening)
  • 1 Tbsp. molasses
  • ½ tsp. peppermint extract
Cream Filling:
  • 7 Tbsp. non-hydrogenated shortening
  • 3 c. powdered sugar
  • 1 tsp. peppermint extract
  • couple drops all-natural green food coloring
Chocolate Coating:
  • 1 c. nondairy chocolate chips, melted
  • 1 Tbsp. coconut oil (or shortening)
  • ½ tsp. peppermint extract
  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients together in a medium bowl. Using a fork, "cut" in the oil or shortening into the flour to create pea-sized bits. Add the remainder of the ingredients. Your dough should be smooth, add 1 Tablespoon nondairy milk if not until smooth.
  3. Roll half the dough between two pieces of parchment paper. Cut into 2" circles. Repeat with the second half of the dough. Should make 24 circle cookies.
  4. Bake for 8 minutes. Cool on a wire rack--they will firm up the longer they sit.
  5. With an electric mixer on medium speed, whip up the Oreo filling ingredients until smooth. Pour into a plastic baggie and cut one corner out. Pipe the filling onto one cookie and then sandwich with another.
  6. In a shallow dish, combine the melted chocolate, mint, and shortening (or oil) until smooth. Dip each cookie into the melted mint chocolate. Allow to set on a piece of parchment paper until firm. You can either freeze or sit on the counter.

 Homemade gluten free Thin Mints made into a crunchy, minty Oreo cookie sandwich.

If you want to you use your own blend or mix up the flours, feel free to do so–always understand that your results might be different and the weight conversion will be different. Nothing is guaranteed in this crazy world of gluten-free vegan baking. Need help with substitutions? Check out this Guide to Gluten-Free Flours.

Happy Baking!



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  1. These look divine!

  2. Can these be stored at room temp, or will the chocolate coating melt if they aren’t kept in the fridge/freezer?

  3. Janet Paula says:

    I made these today and they came out very good, except I think I rolled the dough too thin and had about 20+. I made my own green coloring by cooking some spinach that I had stored in the freezer. I think it was not concentrated enough because the few drops that I used did not give me a green tint (perhaps I didn’t use enough) or can it be because I used powdered coconut sugar (I made it myself) and also coconut oil as shortening. I also covered them with a 72% non-dairy melted chocolate bar. Any input would be appreciated.

  4. Not dumb At ALL! For the chocolate, if using nondairy they are typically semisweet. However if you can have dairy I’d go with milk chocolate all the way. For the filling, add 1 tablespoon of nondairy milk and that should help. Add another tbsp if needed.

  5. Ok I have two questions, and I apologize if they are dumb… for the chocolate coating, should I use milk chocolate or semi-sweet chocolate chips? And for the filling, I used Crisco (non-hydrogenated shortening, right?) the powdered sugar, and peppermint extract… this is all very dry ingredients and it’s not mixing together into a smooth filling. Am I missing something or am I wrong with using crisco? The cookies are already baked, just waiting on the filling. Thanks!

  6. Janet Paula says:

    I’m in a quandary. You say to role half the dough between two pieces of parchment paper. Shouldn’t that sentence include: at a time. Or, what is done with the other half of dough.

    • Hey Janet, sorry for the confusion. I just didn’t finish saying to do the same with the second half of the dough. Thanks for catching that! xo

  7. What do I think??!! I think these look AMAZING and I want to eat one right now!!! I am sooo hungry. Perhaps this is my afternoon project…waylaid again from what I am supposed to be doing!!

  8. Those look so yummy, have to try them. 😀

  9. Sorry I’ve not commented for a while, Cara. I like what you’re doing here! These sound like a great idea – delicious, would be nice after dinner!

  10. Whoa, mind blown! Yummmmmmm.

  11. These could not look more fantastic, can’t wait to make them!!!

  12. You said you use mint extract? Can I use mint flavor? What is the difference? Sorry, I hardly ever bake with extracts and different flavors. Thanks

    • Hey Melissa! Yes, you can absolutely use peppermint oil instead of the extract. From what I know just use half the amount that is called for the extract. Hope that helps!

  13. These are beautiful ~ you are a baking fiend! I must make these.

  14. Melissa says:

    I seriously love you!!! Oreos are my favorite cookie and thin mints are just the best girl scout cookie on the planet, so yeah!! I LOVE You!! Thanks so much!! Can’t wait to make these

  15. Patricia says:

    I can smell them already …. And I haven’t even made them yet!

  16. Can not wait to try these! :)

  17. Wow, that looks great, I love mint!
    I assume you can substitute coconut oil for the shortening in the oreo filling as well?

    • You can, in fact it’s what i did however just be careful for the oil melting. It’s why i covered then in chocolate-to keep them in tact 😉 hope you like them! They are probably one of my fav recipes ever! Xo


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