Vegan Thin Mint Cookies
Indulge in the irresistible crunch and rich chocolatey decadence of homemade Vegan Thin Mint Cookies, a plant-based twist on the classic favorite. Perfectly balanced with refreshing peppermint and a smooth, dark chocolate coating, these cookies are ideal for satisfying your sweet tooth. Featuring simple ingredients like cocoa powder, vegan butter, and non-dairy milk, the recipe delivers chewy, vibrant flavors while being egg- and dairy-free. With an easy-to-follow process, from rolling out the chilled dough to dipping in luscious melted chocolate, these cookies come together effortlessly in under an hour. Whether you're preparing for a holiday treat or a cozy dessert craving, these Vegan Thin Mint Cookies are guaranteed to delight vegans and non-vegans alike.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 0.5 cup Cocoa powder (unsweetened and Dutch-processed preferred)
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cup Vegan butter (softened)
- 0.75 cups Granulated sugar
- 2 tablespoons Non-dairy milk
- 1 teaspoons Pure vanilla extract
- 1 teaspoons Peppermint extract
- 1.5 cups Vegan dark chocolate chips or chopped dark chocolate
- 1 tablespoons Coconut oil (optional, for smoother coating)
Instructions
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened vegan butter and granulated sugar until light and fluffy (about 2-3 minutes).
Add the non-dairy milk, vanilla extract, and peppermint extract to the creamed mixture and mix until fully combined.
Gradually add the dry flour mixture to the wet ingredients, mixing just until a dough forms. Be careful not to overmix.
Divide the dough into two portions, flatten each into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour (or up to overnight).
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
After chilling, roll out one portion of the dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out circles from the dough.
Place the cookie rounds on the prepared baking sheets, about 1 inch apart, and bake for 10-12 minutes, or until the edges are firm. Allow the cookies to cool completely on the baking sheets.
While the cookies cool, melt the vegan dark chocolate and coconut oil (if using) in a heatproof bowl over a saucepan of simmering water or in the microwave in 15-second intervals, stirring frequently.
Dip each cooled cookie into the melted chocolate, ensuring both sides are coated. Use a fork to lift the cookie out, letting excess chocolate drip off, and place it on a parchment-lined tray.
Once all cookies are coated, chill the tray in the refrigerator for 20-30 minutes, or until the chocolate has set.
Enjoy your homemade Vegan Thin Mint Cookies! Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.3 g | 11% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 11.7 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 92 mg | 2% | |
*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.
