Thin Mints (Vegan)
These homemade Thin Mints are the perfect mint chocolate cookie wrapped in a minty chocolate coating. A dairy-free, homemade version of the Girl Scout treat.
Thin mints are THE perfect little cookie. A thin, crispy, mint chocolate cookie covered in peppermint infused dark chocolate. Waiting around for Girl Scout season is over. You can make these tiny beauties whenever you feel like it. A dairy-free, quick, and simple bake that everyone will enjoy.
What you will need:
Dark chocolate, dark cocoa and peppermint extract are a must for this recipe. All ingredients can easily be found at your local grocery store.
- all purpose flour
- dark cocoa powder
- peppermint extract
- vanilla extract
- plant based butter with salt
- cane sugar
- brown sugar
- plant based milk
- dark chocolate – I used Lindt Excellence 70% chocolate bar
- coconut oil
How to:
To begin, preheat the oven to 375°F and line a baking sheet with parchment paper. To a small bowl, add the flour and cocoa powder; whisk to combine and set aside. To a medium bowl, add the butter and both sugars. With a hand-held mixer, cream the butter and sugar at medium speed for about a minute. To the butter mixture, add the milk, peppermint extract, and vanilla extract; continue blending on medium speed for another 30 seconds. To the wet ingredients, add the dry ingredients; blend on medium speed just until the dough comes together. With your hands, continue bringing the dough together and form it into a ball.
Now we are ready to cut the cookies out. I used a round, 2-inch cutter and was able to cut out 27 cookies. Roll the dough out to 1/4 inch thick and cut out as many cookies as you can. Reroll the dough as many times as you need to until you have cut out all your cookies. Place the cut-out cookies on the prepared pan.
Bake the cookies for 10 to 12 minutes. Mine came out with the perfect crisp texture at 11 minutes. Allow the cookies to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack. Once the cookies are completely cool, they can be dipped in chocolate. Use a double boiler over medium heat to melt the chocolate and coconut oil. Once melted, add the peppermint extract and stir to combine. I transferred the melted chocolate to a 1-cup glass measuring cup to make dipping easier. Using a fork, dip each cookie into the chocolate, knock off any excess chocolate, and place the covered cookie back on the parchment-lined pan. Place the chocolate-covered cookies in the refrigerator for a few minutes for the chocolate to set. An optional step is to drizzle any leftover dipping chocolate over the cookies.
Store the thin mint cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Thin Mints (Vegan)
Ingredients
Cookie
- 1 cup + 2 tbsp / 135 grams all purpose flour
- 3 tbsp dark cocoa powder
- 3 tbsp cane sugar
- 3 tbsp brown sugar
- 6 tbsp / 84 grams plant based butter – softened but not room temperature
- ¾ + ⅛ tsp peppermint extract
- ¼ + ⅛ tsp vanilla extract
- 1½ tbsp plant based milk – room temperature
Chocolate Coating
- 160 grams dark chocolate – I used Lindt Excellence 70% chocolate bar
- 1 tsp coconut oil
- ¾ tsp peppermint extract
Instructions
- Pre-heat the oven 375F and line a cookie sheet with parchment paper.
- To a small bowl, add the flour and cocoa powder; whisk to combine and set aside.
- To a medium bowl, add the butter, cane sugar and brown sugar. With a hand mixer, cream the butter and sugars on medium speed for about a minute.
- To the butter mixture, add the milk, peppermint extract and vanilla extract. Continue blending on medium speed for another 30 seconds
- Add the dry ingredients to the wet ingredients; blend on medium speed just until the dough starts coming together. Finish bringing the dough together with your hands and form it into a ball.
- Roll the dough out to a 1/4 inch thickness and begin cutting the cookies out. I used a 2 inch round cutter. Re-roll the dough as many times as you need to until all the cookies are cut out. Place the newly cut cookies onto the prepared cookie sheet
- Bake the cookies for 10 to 12 minutes. Mine came out with a perfect crisp texture at 11 minutes. Allow the cookies to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.
- Make sure the cookies are completely cool before dipping them. To prepare the dipping chocolate – using a double boiler, melt the chocolate and coconut oil together over medium heat. Once melted, add the peppermint extract and stir until combined. Dip the cookies one at a time using a fork, knock off any excess chocolate and place the covered cookie back on the parchment lined pan. Once all the cookies have been dipped, place them in the refrigerator for a few minutes until the chocolate sets. optional: drizzle some of the leftover dipping chocolate over the cookies.Store the cookies in an airtight container at room temperature.
