Soy-Free Thin Mint Cookies
Indulge in the nostalgic flavors of your favorite Girl Scout treat with these delicious Soy-Free Thin Mint Cookies, a perfect alternative for those with soy allergies or seeking a homemade twist! This recipe combines rich unsweetened cocoa powder and refreshing peppermint extract in a tender, buttery cookie base, topped with a decadent soy-free dark chocolate coating and a touch of coconut oil for a silky finish. With simple ingredients and straightforward techniques, these cookies are easy to make and customize, offering a dairy-free option with vegan butter and chocolate for those avoiding animal products. Whether you're preparing them for a holiday dessert platter or as a fun weekend bake, these crisp, chocolate-dipped treats are irresistibly minty and guaranteed to delight your sweet tooth!
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Recipe Information
Ingredients
- 1 cup Unsalted butter (or soy-free vegan butter for dairy-free)
- 1 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1.5 teaspoons Peppermint extract
- 1.5 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 0.25 teaspoon Salt
- 0.5 teaspoon Baking powder
- 12 ounces Dark chocolate (dairy-free if needed, ensure soy-free)
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and peppermint extract to the butter mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. You may need to use your hands to fully incorporate the dough.
Roll the dough out between two sheets of parchment paper to approximately 1/8 inch thickness.
Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Place the cutouts on the prepared baking sheets, leaving about 1 inch of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are firm to the touch. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the cookies cool, prepare the chocolate coating. Melt the dark chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth, or use a double boiler method.
Dip each cooled cookie into the melted chocolate, ensuring it is fully coated. Use a fork to lift the cookie out, allowing excess chocolate to drip off, and place it on a sheet of parchment paper to set.
Let the cookies sit at room temperature until the chocolate coating hardens, or place them in the refrigerator for faster setting.
Store the cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
5667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 372.3 g | 477% | |
| Saturated Fat | 229.6 g | 1148% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 602.2 g | 219% | |
| Dietary Fiber | 103.2 g | 369% | |
| Total Sugars | 288.9 g | ||
| Protein | 78.7 g | 157% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 517 mg | 40% | |
| Iron | 65.3 mg | 363% | |
| Potassium | 5235 mg | 111% | |
*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.
