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5 from 6 votes

Vegan Thin Mints

Easy homemade thin mints recipe that is vegan and tastes pretty darn close to the original! Enjoy as-is or dunk them in milk! 
Prep Time20 minutes
Cook Time15 minutes
Chill Time20 minutes
Total Time55 minutes
Course: Cookies
Cuisine: American-Inspired
Diet: Vegan
Servings: 42 cookies
Calories: 94.6kcal
Author: Tracey Gene

Ingredients

  • 1 cup vegan butter at room temperature - We used Miyokos Vegan Butter
  • 1 cup cane sugar
  • 1 flax egg 1 tbsp ground flaxseed with 2 tbsp water
  • 1 tsp vanilla extract
  • 4 drops of mint oil or 1/2 tsp of peppermint extract
  • 1, ½ cup all-purpose flour
  • ¾ cup cacao powder or sub cocoa powder
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup chocolate chips or substitute 2 chocolate bars, broken into pieces
  • 2 drops of mint oil or 1/2 tsp peppermint extract
  • 2 tsp 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.

Nutrition

Serving: 1g | Calories: 94.6kcal | Carbohydrates: 11.76g | Protein: 1.1g | Fat: 5.47g | Saturated Fat: 2.06g | Polyunsaturated Fat: 1.06g | Monounsaturated Fat: 1.51g | Trans Fat: 0.02g | Sodium: 63.04mg | Potassium: 36.82mg | Fiber: 1.04g | Sugar: 6.84g | Vitamin A: 205.5IU | Vitamin C: 0.001mg | Calcium: 10.97mg | Iron: 0.75mg