Vegan Homemade Thin Mints
Indulge in the decadent, minty goodness of these Vegan Homemade Thin Mints, a plant-based twist on a classic favorite! Perfectly crisp chocolate cookies are infused with peppermint extract and coated in a silky layer of vegan dark chocolate, delivering that iconic flavor we all know and love. This easy-to-follow recipe takes just 30 minutes of prep time and uses pantry staples like cocoa powder, vegan butter, and coconut oil, making it an accessible treat for every home baker. With a delightful balance of rich chocolate and refreshing mint, these cookies are ideal for holidays, dessert trays, or satisfying your sweet tooth any time of year. Whether you're a Thin Mint fan or simply love a good vegan cookie, this recipe is sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Vegan butter
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1.5 teaspoon Peppermint extract
- 1 cup Dark chocolate chips (vegan)
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a separate large mixing bowl, beat the vegan butter and granulated sugar together using a hand mixer or stand mixer until creamy and smooth.
Add the vanilla extract and 1 teaspoon of the peppermint extract to the creamed mixture and mix until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Wrap the dough in plastic wrap and refrigerate for about 15 minutes to make it easier to handle.
Once chilled, roll out the dough on a lightly floured surface to about 1/8 inch thickness.
Use a round cookie cutter, approximately 2 inches in diameter, to cut out the cookies and place them on the prepared baking sheet.
Bake the cookies in the preheated oven for 8-10 minutes. Allow them to cool completely on a wire rack.
In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth and fully melted.
Stir the remaining 0.5 teaspoon of peppermint extract into the melted chocolate.
Dip each cooled cookie into the chocolate, allowing any excess to drip off. Place the cookies back on the parchment paper.
Allow the chocolate to set completely at room temperature or place the cookies in the refrigerator to speed up the process.
Once the chocolate has hardened, your Vegan Homemade Thin Mints are ready to enjoy!
Nutrition Facts
Calories |
3194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 399.5 g | 145% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 252.5 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1546 mg | 33% | |
*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.
