Easy homemade thin mints recipe that is vegan and tastes pretty darn close to the original! Enjoy as-is or dunk them in milk!
Keyword cookies, mint cookies, thin mint cookies, vegan, vegan thin mints
Prep Time 45minutes
Cook Time 10minutes
Total Time 55minutes
Author Tracey Gene
Thin Mint Cookies:
1cupof vegan butterat room temperature - We used Miyokos Vegan Butter
1cupof cane sugar
1flax egg1 tbsp ground flaxseed with 2 tbsp water
1tspof vanilla extract
4drops of mint oil or 1/2 tsp of peppermint extract
1, ½cupof all-purpose flour
¾cupsof cacao powderor sub cocoa powder
½tspof baking powder
Mint Chocolate Covering:
1cupof chocolate chipsor substitute 2 chocolate bars, broken into pieces
2drops of mint oilor 1/2 tsp peppermint extract
2tspof 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.