Easy homemade thin mints recipe that is vegan and tastes pretty darn close to the original! Enjoy as-is or dunk them in milk!
Thin Mint Cookies:
- 1 cup of vegan butter, at room temperature – We used Miyokos Vegan Butter
- 1 cup of cane sugar
- 1 flax egg (1 tbsp ground flaxseed with 2 tbsp water)
- 1 tsp of vanilla extract
- 4 drops of mint oil or 1/2 tsp of peppermint extract
- 1, 1/2 cup of all-purpose flour
- 3/4 cups of cacao powder (or sub cocoa powder)
- 1/2 tsp of baking powder
- 1/2 tsp of salt
Mint Chocolate Covering:
- 1 cup of chocolate chips (or substitute 2 chocolate bars, broken into pieces)
- 2 drops of mint oil, or 1/2 tsp peppermint extract
- 2 tsp of coconut oil
- Prepare the Dough: In a medium bowl, prepare a flax egg. Once set, add the remaining wet ingredients and mix to combine. Add dry ingredients on top, give it a little toss, then carefully mix until a dough forms. Add the dough to the refrigerator for about 20 minutes. This will help firm the dough and makes it easier to roll the dough out.
- Oven settings: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Prepare the cookies: Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment and pat it down with your hands. Use a rolling pin to roll out the dough to about 1/4 inch thick. Use a small circular cookie cutter to cut out circular cookies and place each cookie on the prepared baking sheet.
- Bake the cookies: Transfer cookies to the oven and bake for 12-15 minutes, or until golden. Remove the cookies from the oven and let them cool completely.
- Melt chocolate: To a small bowl, add your chocolate chips and coconut oil. Melt in the microwave using 30-second increments or melt over a double boiler. Once the chocolate is melted, stir in the peppermint extract or mint oil.
- Dunk and Set: Using a fork, dip the cooled cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on a clean parchment-lined baking sheet. Transfer to the fridge or freeze for the chocolate to set, which takes about 15-20 minutes. Once the chocolate has set, enjoy!
1 cup of chocolate chips will not be enough for all 42 cookies. You will need to double the Mint Chocolate Covering Ingredients.
- Category: Sweets
- Method: Baking
- Cuisine: American-Inspired
Keywords: mint cookies, thin mint cookies, vegan thin mints, vegan, cookies