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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! 
Course Sweets
Cuisine American-Inspired
Keyword cookies, mint cookies, thin mint cookies, vegan, vegan thin mints
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 42 cookies
Author Tracey Gene


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, ½ cup of all-purpose flour
  • ¾ cups of cacao powder or sub cocoa powder
  • ½ tsp of baking powder
  • ½ 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.