How long does it take to make from prep to serve?

Prepping all ingredients takes about 25 minutes. That's from mixing all the ingredients to chilling the dough. Baking: Takes 10 minutes for small round cookies or 15 minutes for larger cookies. Freezing: It takes about 15-20 minutes for the chocolate to harden. Total Prep: 45 minutes.

How to store thin mint cookies?

Store in an airtight container at room temperature for up to 5 days. We like to store our cookies in the freezer because they last longer, and nothing is better than a cold minty and chocolatey cookie!

Vegan Thin Mints | Eat Love Namaste

Name: Vegan Thin Mints
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American-Inspired
Ingredients: 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; 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

Description

Easy homemade thin mints recipe that is vegan and tastes pretty darn close to the original! Enjoy as-is or dunk them in milk!

Ingredients

Scale

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

Instructions

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!

Notes

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