Vegan and Gluten-Free Thin Mint Sandwich Cookies


This recipe for gluten-free thin mint sandwich cookies is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Kim Van Dunk. To qualify, the recipe contains 8 core ingredients or less, but includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Vegan and Gluten-Free Thin Mint Sandwich Cookies

So Delicious Dairy Free Recipe Madness Contest - BadgeKim says, “In an effort to create a cookie that was allergy friendly for my son and just as good (or better) than the box of Girl Scout Thin Mints we received, I came up with this recipe. Let’s just say, I won’t need to buy the Girl Scout version any longer. They are gluten free, egg free, and dairy free.”

For more details about the recipe contest, see this post:

Special Diet Notes & Options: Gluten-Free Thin Mint Sandwich Cookies

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

For tree nut-free and gluten-free thin mint sandwich cookies, you can substitute coconut milk beverage for the almond milk.

Gluten-Free Thin Mint Sandwich Cookies
Prep time
Cook time
Total time
Serves: 12 sandwich cookies
  • 8 ounces dairy-free dark chocolate (70% cacao)
  • Non-pariels or white sprinkles, optional for garnish
  1. Preheat oven to 350ºF.
  2. Line a 13x20-inch stainless steel baking sheet with parchment paper.
  3. Place the margarine, powdered sugar, cocoa powder, and peppermint oil into a stand mixer fitted with a paddle attachment. Cream the ingredients together until well incorporated.
  4. Add in the flour and mix on low for one minute. Increase the speed to medium and mix for 1-2 minutes. It will take a bit of time for the dough to come together. You will know the dough is done when it is coming off of the sides of the bowl during mixing.
  5. Press the dough together with your hands. Place the dough onto a sheet of waxed paper. Form the dough into a roll, approximately 12 inches long. Wrap the dough up in the wax paper and freeze for 15-20 minutes. The dough should be firm, but not hard.
  6. Using a sharp knife, slice off dough rounds ¼" thick. Place the rounds onto the baking sheet. The cookies will not spread so you can place each cookie within ½-inch of each other.
  7. Bake the cookies for 12 minutes.
  8. Allow the cookies to rest on the baking sheet for 10 minutes before carefully transfering them to a cooling rack using a metal spatula. Please note that the gluten-free cookies will crumble if they are moved immediately after coming out of the oven. They must rest before being transfered.
  1. Place the almond milk, powdered sugar, and cocoa powder into a bowl. Vigorously mix the ingredients together until the frosting comes together and is smooth and creamy.
Coating and Assembly:
  1. Place the dark chocolate bar into a double boiler and melt according to package instructions.
  2. Frost half of the cookies with approximately ¾ to 1 teaspoon of the frosting. Gently press another cookie on top to form the sandwich cookie.
  3. Place the sandwich cookie onto a fork. Holding it over the melted chocolate, spoon the chocolate over the cookie to cover the tops and the sides. Transfer the cookie to a sheet lined with parchment paper (you can use the same sheet and paper that you used during baking).
  4. If desired, top with a few sprinkles or non-pariels.
  5. Allow the cookies to set for 1-2 hours at room temperature. You may also place them in the refrigerator to speed the process along.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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