Dairy-Free Homemade Thin Mints
Craving the iconic taste of Thin Mints without the dairy? These Dairy-Free Homemade Thin Mints are just what you need! Crafted with rich unsweetened cocoa, refreshing peppermint extract, and a crisp, chocolate-dipped coating made from dairy-free chocolate chips, these cookies deliver all the indulgent flavors you love—completely plant-based. With just 30 minutes of prep, these cookies are perfect for those seeking a vegan-friendly or lactose-free alternative to the classic treat. Enjoy them chilled or at room temperature for the perfect balance of minty freshness and decadent chocolate. Whether you're making them for a special occasion or just to satisfy your sweet tooth, these cookies are sure to delight.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup dairy-free butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1.5 cups dairy-free chocolate chips
- 2 tablespoons coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk together until well blended.
In a large bowl, cream the dairy-free butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2 minutes.
Add the vanilla extract and peppermint extract to the butter and sugar mixture, and beat again until everything is well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough might be slightly crumbly, and that's okay.
Transfer the dough onto a sheet of plastic wrap, form it into a disc, and refrigerate for about 15 minutes to make it easier to roll out.
After chilling, place the dough on a lightly floured surface and roll it out to about 1/8-inch thickness using a rolling pin.
Using a round cookie cutter (about 2 inches in diameter), cut out as many circles as you can and place them on the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes. The edges should be firm, and the centers slightly soft. Allow the cookies to cool completely on a wire rack.
While the cookies are cooling, prepare the chocolate coating. In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each, until fully melted and smooth.
Dip each cooled cookie into the melted chocolate, ensuring they are completely covered. Use a fork to lift them out and let the excess chocolate drip back into the bowl.
Place the chocolate-coated cookies back on the parchment-lined baking sheets. Once all cookies are coated, refrigerate them for about 20 minutes to let the chocolate set.
Serve chilled or at room temperature and enjoy the refreshing minty chocolate flavor!
Nutrition Facts
Calories |
4575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.5 g | 322% | |
| Saturated Fat | 127.8 g | 639% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 636.4 g | 231% | |
| Dietary Fiber | 113.0 g | 404% | |
| Total Sugars | 352.9 g | ||
| Protein | 84.0 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 67.7 mg | 376% | |
| Potassium | 4957 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
