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Thin Mint Oreos

March 9, 2014 by Cara



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.

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Thin Mint Oreos

  • Author: Fork & Beans
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 12 Cookie Sandwiches 1x
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Ingredients

Scale

Dry Ingredients:

  • 1 c. Cara’s All-Purpose Flour Mix
  • 1/4 c. cocoa powder
  • 1/4 c. granulated sugar
  • 1/4 tsp. salt

Wet Ingredients:

  • 4 Tbsp. nondairy milk
  • 2 Tbsp. coconut oil, solid (or non-hydrogenated shortening)
  • 1 Tbsp. molasses
  • 1/2 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)
  • 1/2 tsp. peppermint extract

Instructions

  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.

Did you make this recipe?

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 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!

 

Namastasty

YOU ALSO MIGHT LIKE:

  • Mint Chip BrowniesMint Chip Brownies
  • Raw Peppermint PattiesRaw Peppermint Patties
  • Vegan Mint Chocolate Chip Ice CreamVegan Mint Chocolate Chip Ice Cream
  • Vegan Andes MintsVegan Andes Mints

Filed Under: Cookies/Bars, Copycat Treats, Dairy-Free, Desserts, Fresh Out of the Oven, Gluten-Free, Holiday, Kid-Friendly, Nut Free, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Homemade Moon Pies
Next Post: Vegan “Cool Ranch” Dip »

Reader Interactions

Comments

  1. Becky

    August 23, 2015 at 2:03 am

    These look divine!

  2. Melissa

    April 23, 2014 at 2:43 pm

    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

    March 16, 2014 at 2:24 pm

    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. Cara

    March 16, 2014 at 12:08 pm

    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. Megan

    March 16, 2014 at 12:03 pm

    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!

    • Cara

      March 16, 2014 at 12:09 pm

      I accidentally replied above πŸ™‚ Let me know if that helps!

      • Megan

        March 16, 2014 at 12:23 pm

        Yes, that helps! Thanks so much! Can’t wait to try them, the cookie part is delicious so far! πŸ™‚

  6. Janet Paula

    March 14, 2014 at 3:40 am

    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.

    • Cara

      March 14, 2014 at 8:11 am

      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. Vicki - The Free From Fairy

    March 13, 2014 at 5:46 am

    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. Sharon

    March 12, 2014 at 5:15 pm

    Those look so yummy, have to try them. πŸ˜€

  9. frugalfeeding

    March 12, 2014 at 6:52 am

    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. Katie @ Produce on Parade

    March 11, 2014 at 5:50 pm

    Whoa, mind blown! Yummmmmmm.

  11. Maddy

    March 10, 2014 at 10:33 pm

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

  12. Melissa

    March 10, 2014 at 8:19 pm

    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

    • Cara

      March 11, 2014 at 9:19 am

      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. Kelli

    March 9, 2014 at 7:53 pm

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

  14. Melissa

    March 9, 2014 at 6:05 pm

    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

    • Cara

      March 9, 2014 at 6:35 pm

      Melissa, these cookies are so good, You will love them!

  15. Patricia

    March 9, 2014 at 5:22 pm

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

    • Cara

      March 9, 2014 at 6:34 pm

      I can too and I’ve eaten 4 already πŸ˜‰

  16. Alyse

    March 9, 2014 at 3:47 pm

    Can not wait to try these! πŸ™‚

    • Cara

      March 9, 2014 at 6:33 pm

      You are going to love them, Alyse!

  17. JJ

    March 9, 2014 at 3:24 pm

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

    • Cara

      March 9, 2014 at 3:41 pm

      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 πŸ˜‰ hope you like them! They are probably one of my fav recipes ever! Xo

Trackbacks

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