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.
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.