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Gluten-free Vegan Thin Mints

  • Author: Fork & Beans
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: approx. 30 cookies


  • 1 1/4 c. Cara’s All-Purpose Flour Blend
  • 1/4 c. unsweetened cocoa
  • 1/2 tsp. baking powder
  • 1/4 tsp. sea salt
  • 3 Tbsp. maple syrup
  • 3 Tbsp. shortening
  • 1 Tbsp. nondairy milk
  • 2 tsp. molasses

Chocolate Coating:

  • 1 c. nondairy chocolate chips, melted + 1 Tbsp. shortening
  • a few drops peppermint extract, to taste


  1. Preheat your over to 325 degrees. Line a baking sheet with a parchment paper.
  2. Whisk together the flour, baking powder, and salt. Add the remainder of the ingredients for the cookies until a nice dough forms. You will need to knead it with your hands. If still too dry add a dab of milk until it comes together nicely.
  3. Roll out between 2 pieces of parchment paper until 1/8′ thick. Cut into 2″ circles.
  4. Transfer to the baking sheet and bake for 10-12 minutes. Allow to fully cool on the baking sheet.
  5. Mix the chocolate coating together until smooth and dip each cookie fully until coated. Allow to set on wax paper and freeze for 10 minutes until set.