Thin Mints (Vegan & Sugar-Free & Gluten-Free)

 These little mint-chocolate bites are a softer, more nourishing take on the famous Thin Mints, but with a twist. They’re creamy inside, sweet and cool thanks to fresh mint and erythritol, and covered in a thin layer of chocolate glaze. Think of them as a cross between a truffle and a cookie sandwich — and every bit as addictive.

They're made with simple, wholesome ingredients like tofu, coconut flour, and peppermint; no oil, no sugar, and no baking required if you don’t want to. But you can bake the minty center if you’d like them firmer (I did!), and you can coat them once or twice depending on how thick you like your chocolate shell.

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Thin Mints 

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Ingredients

For the Mint Filling:

• Firm tofu (well pressed)

• Coconut flour (1 to 1¼ cups, until firm and doughy)

• Powdered erythritol (about ¾ cup, or to taste)

• Peppermint extract (a few drops, or more if you like it stronger)

• Optional: splash of plant milk if the mix feels too dry, chopped fresh mint leaves

For the Chocolate Glaze:

• Cocoa powder

• Powdered erythritol (about ½ cup)

• Warm water or plant-based milk

• Pinch of salt

• Optional: vanilla extract for depth

Topping:

• Chocolate sprinkles (optional, for a playful finish)

• Fresh mint leaves, for decoration

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Instructions

1. Prepare the Mint Dough

   • Blend the tofu, coconut flour, erythritol, peppermint, and chopped mint in a food processor until it forms a thick, moldable dough.

   • Adjust coconut flour or a splash of plant milk if needed.

2. Shape the Cookies

   • Roll the dough into small discs or sandwiches, depending on the look you want. Stack two discs for extra height (like you did!).

   • Place on a lined tray.

3. Bake or Chill

   • Optional baking: Bake the discs at 180°C (350°F) for 10–12 minutes until just set. Let cool completely.

   • No-bake option: Refrigerate or freeze the shaped filling for 30–60 minutes until firm.

4. Make the Chocolate Glaze

   • Whisk together cocoa powder, powdered erythritol, a pinch of salt, and warm water until smooth and pourable.

5. Coat & Decorate

   • Spoon or dip each minty bite into the glaze. Add sprinkles or chocolate shavings while wet.

   • Chill to set — a second coat can be added once the first hardens slightly.

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Storage:

• Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Keep them away from direct sunlight and heat to maintain their crisp texture.
• Refrigerator: For a firmer bite and longer freshness, refrigerate the cookies in a sealed container for up to 2 weeks. The chocolate coating will stay set, and the mint flavor will intensify.
• Freezer: These cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer-safe container or bag. They’ll keep for up to 2 months. Enjoy straight from the freezer for an extra-crisp treat, or let them sit at room temperature for a few minutes to soften slightly.

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Nutritional Information (per  cookie)

• Calories: ~60–70 kcal

• Fat: ~2g

• Carbs: ~9g 

• Fiber: ~3g

• Net carbs: ~1–2g

• Protein: ~2.5g

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