Dairy-Free Thin Mint Cookies
Treat yourself to a delightful twist on a beloved classic with these Dairy-Free Thin Mint Cookies! Perfectly crisp and loaded with rich chocolate and refreshing peppermint flavor, these cookies are made entirely without dairy, making them an indulgent treat for both vegans and those with dietary restrictions. Featuring wholesome ingredients like almond milk, coconut oil, and cocoa powder, the recipe also includes a luscious dairy-free chocolate coating infused with peppermint extract for that signature minty kick. Best of all, these cookies come together in just 30 minutes and are perfect for snack time, festive gatherings, or as a freezer-friendly dessert option. Enjoy all the nostalgic flavors of thin mints without compromising on dietary needs!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 0.75 cup coconut sugar or granulated sugar
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cup coconut oil (melted)
- 3 tablespoons unsweetened almond milk (or any non-dairy milk)
- 1 teaspoon pure peppermint extract
- 1.5 cups dairy-free chocolate chips
- 1 tablespoon coconut oil (for chocolate coating)
- 0.5 teaspoon pure peppermint extract (for chocolate coating)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, coconut sugar, baking soda, and salt.
Add the melted coconut oil, almond milk, and peppermint extract to the dry ingredients. Stir until a firm dough forms.
Divide the dough into two equal portions. Roll out each portion between two sheets of parchment paper to about 1/8-inch thickness.
Use a round cookie cutter (about 2 inches in diameter) to cut out circles of dough. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 8-10 minutes, until the edges are set. Cool the cookies completely on the baking sheet.
While the cookies cool, prepare the chocolate coating. Melt the dairy-free chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Stir in the peppermint extract for the chocolate coating.
Dip each cooled cookie into the melted chocolate, ensuring it’s fully coated. Shake off any excess chocolate and place the cookie back on parchment paper to set.
For a quicker setting process, refrigerate the dipped cookies for 15-20 minutes until firm.
Store the cookies in an airtight container at room temperature for up to 1 week, or in the freezer for longer storage.
Nutrition Facts
Calories |
4006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.7 g | 261% | |
| Saturated Fat | 141.6 g | 708% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1431 mg | 62% | |
| Total Carbohydrate | 608.9 g | 221% | |
| Dietary Fiber | 113.0 g | 404% | |
| Total Sugars | 282.2 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 401 mg | 31% | |
| Iron | 71.9 mg | 399% | |
| Potassium | 6806 mg | 145% | |
*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.
