Raw Thin Mint Cookies

Thin mints have always been a classic.  They used to be my Dad's favorite girl scout cookie, so around this season he always had to buy some.  I have always been a samoa girl myself, but I have never been one to turn up my nose at a thin mint, they used to be pretty darn delicious to my 8 year old self.  I have never attempted making a healthified, rawified version, though, until now so it has been a very long time since I have had one.  It was about time.
They were simple to make, I just made a simple nut free dough, chilled it, and cut out the cookies (hearts, because why not make them pretty, circles can get a little boring).  Froze them until hard and dipped them in raw dark chocolate.  Easy...and they are so delicious!  I admit though, my real reason for making these beauties is so that I could make a Raw Thin Mint Cake with them.
Yes, I am always thinking of the bigger picture.  I figured I better share this cookie recipe with you all first, in case you want to make the cake too! It is delicious, layers of chocolate mint mousse and vanilla mint mousse with a crunchy thin mint cookie layer, sitting on top of a chocolate mint crust and topped off with more thin mints!  Definitely check this one out.
You can find the Raw Thin Mint Cake recipe HERE.

Raw Thin Mint Cookies
Makes about 2 dozen

1 cup raw finely shredded, dried coconut
3/4 cup raw sprouted dehydrated buckwheat groats
1/4 cup ground flax seed
8 soft medjool dates
1 tsp pure vanilla extract
1/2 cup raw cacao powder
1 tsp peppermint extract
1/8 tsp sea salt

1 cup chopped raw chocolate

For the cookies, combine all ingredients in the food processor and process until the mixture is very fine crumbs that hold together when squeezed.  Press out onto a foil lined sheet pan, 1/4 inch thick and place in the freezer until hard.  Once hard, cut into small hearts or circles with a cookie cutter.  Melt the raw chocolate (I do this by placing it in the dehydrator at 115F in a bowl, stirring often) Once melted, dip each cookie into the melted raw chocolate (I use a fork so that the excess can drain off easily) letting the excess drain off and place back on the foil.  Repeat with remaining cookies, and allow the chocolate to harden (you can place the pan in the freezer to speed it up).

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Jasmin
    March 9, 2014 at 18:31

    Oh men, those cookies look delicious! Your creations are pure art, honestly! Especially all the cupcakes you've made. Is it possible to make them when young coconut isn't available? How can I substitute it? Would cashew nuts work in the frosting? How about the batter? Will the cupcakes be fluffy and yummy if I don't use young coconut? Sorry about all the questions!!;) I'll be sooo happy if you can solve my problem. Thank you in advance, Amy!

    • March 9, 2014 at 18:45

      There is not young coconut in the chocolate glaze, just cacao powder, coconut oil, maple syrup or coconut nectar, and sea salt. Click on the link Raw Chocolate, and it is the Raw Chocolate Chunk Recipe. For the other recipes, you can sub raw cashews soaked in any of the cream parts.

  2. Anonymous
    March 9, 2014 at 20:25

    OMG! My favorite cookie raw....... THANK YOU. You have such a gift.

    • March 10, 2014 at 02:54

      You are so welcome :)! Thank you!

  3. Anonymous
    March 10, 2014 at 02:52

    Amazing!! If I don't have a dehydrator, can I just leave the buckwheat groats out on my kitchen top to dry them?

    • March 10, 2014 at 02:55

      No, because they would probably mold before they dried. But you can dry them in the oven at the lowest temperature with the door cracked.

  4. March 11, 2014 at 06:54

    YUMMY and vegan! My preference to replace dates with strawberries (they're also easier to find here) and sea salt with Himalaayan salt. Will definitely visit again! :)

    • March 11, 2014 at 21:59

      Thank you :)! I bet it would be just as good!

  5. Anonymous
    March 12, 2014 at 11:25

    Should these be stored in fridge or freezer?? DELISH!<br />-katie

    • March 12, 2014 at 12:55


  6. Anonymous
    March 20, 2014 at 17:50

    I am not fully raw, but I prefer to make my desserts mostly raw! If I don't want to use buckwheat groats, what can I substitute?

    • March 20, 2014 at 21:30

      Well, nothing else will give it the same crunch as the groats, you can sub additional shredded coconut.

  7. April 4, 2014 at 18:04

    Just made these! My 2nd recipe by you- it takes awhile to build up the right ingredients! The process tastes so good, I can't wait to taste the finished product! And tomorrow, the cake! You are amazing!

    • April 5, 2014 at 03:22

      Awesome :)! I am so glad you are trying them out! I know you will love the cake as well, it is so good.

  8. M
    March 6, 2016 at 05:47

    Hi! Any suggestions for subbing out buckwheat? Thanks! -M

    • March 6, 2016 at 13:42

      Well, you could use shredded coconut, walnuts or gluten free raw rolled oats instead but you will not get that crunch you have in classic thin mints. I would recommend using the buckwheat if you can (it is gluten free and not related to wheat if that is what you are concerned about). If you have any other questions about the process of making it don't hesitate to ask :).

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