I respect the hell out of a good, old-fashioned Girl Scout cookie.

The problem is they don’t respect the hell out of me. Celiacs, Girl Scouts…ever heard of it? *Cues impromptu storming of a thousand angry 8-year-old girls.* It’s fine. I’m fine. Besides, they say no art is ever truly “original.” It’s always based off of something else. And in this case, my BOMB AF recreation of Thin Mints are absolute pieces of art—but I can’t take credit because ~Girl Scouts did it first.~

Yeah, cookies delivered right to your doorstep is cool, but have you ever had a Thin Mint cookie sans the post-cookie guilt?

My recreation won’t leave you with that cookie hangover, questioning the life choices that suctioned those bad boys out of the sleeve and into your mouth in record time. Suddenly, you’re sitting on your couch in a trail of your own cookie crumbs, hair amuck, black tears crusting over on your cheeks and a little 8-year-old girl with her sash and badges, shaking on your front porch at the monstrosity she just witnessed. No? Just me? Anyways…I replaced all the butter with a healthier, dairy-free alternative for all you plant lovers and lactose intolerant folks alike. And don’t you worry, my fellow celiacs—the base of these cookies is made from a blend of gluten-free flours.

The real MVP of these re-do Thin Mints is NibMor’s Mint Drinking Chocolate.

The key to a good Thin Mint cookie is the balance between the sweet, sweet dark chocolate and the hint of mint that greets your nose and slides down your tongue. Too minty and it’s like a trip to the dentist. No thanks, I’ll pass.

NibMor offers a wide variety of chocolate, drinking chocolate, and gift bundles. The best part? They’re good for you. The company is committed to using all organic, non-GMO, gluten-free, vegan, fair-trade ingredients. Their mint chocolate drinking chocolate could not have been more perfect for this recipe, adding just the right amount of minty-chocolatey flavor.

Best part? You can lick the batter bowl clean.

Use This:

• 1 packet of NibMor Mint Drinking Chocolate

• 3/4 cup vegan Earth Balance butter (I used the olive oil version)

• 1 cup Navitas Organics Coconut Sugar

• 1 vegan egg (I used Namaste Foods Vegan Egg Replacer)

• 1 tsp pure vanilla extract

• 1/4 tsp Flavorganics peppermint extract

• 1 and a 1/2 cups Bob's Redmill 1:1 Gluten Free Baking Flour 

• 3/4 cup Navitas Organic Cacao Powder

• 1 tsp baking powder

• 1/8 tsp salt

Do This:

1. Pre-heat oven to 375.

2. In a large bowl, whip the butter until it's smooth and creamy. Add in the coconut sugar and continue to beat until fluffy and lighter in color. 

3. Add in the vegan egg, vanilla extract, and peppermint extract. Beat until well-incorporated.

4. In a separate bowl, stir the flour, cacao powder, baking powder and salt.

5. Pour the dry mixture into the wet mixture slowly and stir until well combined. The batter should feel dense and a bit dry, with a dark chocolatey color.

6. Divide the dough into 2 equal parts. Roll each portion out onto parchment paper, about 1/4" thick, and set aside in the fridge to chill for a minimum of 1 hour. If you chill for longer than an hour, be sure to cover the top of your dough with parchment paper, as well. You can chill up to 2 days. 

7. Line your baking sheet with parchment paper and use a cookie cutter (I used a heart shape!) or a knife to cut out 2-inch (give or take) cookie pieces and place on the lined cookie sheet. 

8. Bake for 8-10 minutes depending on your chewy-to-crunchy preference. The cookies will still appear to be soft when coming out of the oven; give them adequate time to cool completely before serving in order to fully firm up!

9. Optional: melt down NibMor dark chocolate squares with some coconut oil and dip the cookies for a fudgey outer layer!

10. Go stand on people’s doorsteps with a fake sash and a wagon and try to sell your cookies. It’s called ~entrepreneurship.~