Thin Mints (Vegan) (Edit recipe)

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Thin mints are THE perfect little cookie. A thin, crispy, mint chocolate cookie covered in peppermint infused dark chocolate. Waiting around for Girl Scout season is over. You can make these tiny beauties whenever you feel like it. A dairy-free, quick, and simple bake that everyone will enjoy.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

12 minutes

INGREDIENTS

13

Serves: 27

Ingredients

Thin Mint Cookie

135 grams All Purpose Flour, (1 cup + 2 tbsp)
3 Tbsp Cocoa Powder
3 Tbsp Cane Sugar, (Zulka Pure Cane Sugar)
3 Tbsp Brown Sugar, (Zulka Brown Pure Cane Sugar)
6 Tbsp Plant-Based Butter, - cool side of room temperature (Earth Balance Vegan Buttery Sticks)
.875 tsp Peppermint Extract, (3/4 + 1/8 tsp)
.33 tsp Vanilla Extract, (1/4 + 1/8 tsp)
1.5 Tbsp Oat Milk, Organic, (any plant-based milk will work)

Chocolate Coating

160 grams Dark Chocolate, (Lindt Excellence 70% Bar)
1 tsp Coconut Oil
.75 tsp Peppermint Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pre-heat the oven 375F and line a cookie sheet with parchment paper.
To a small bowl, add the flour and cocoa powder; whisk to combine and set aside.
To a medium bowl, add the butter, cane sugar and brown sugar. With a hand mixer, cream the butter and sugars on medium speed for about a minute.
To the butter mixture, add the milk, peppermint extract and vanilla extract. Continue blending on medium speed for another 30 seconds
Add the dry ingredients to the wet ingredients; blend on medium speed just until the dough starts coming together. Finish bringing the dough together with your hands and form it into a ball.
Roll the dough out to a 1/4-inch thickness and begin cutting the cookies out. I used a 2-inch round cutter. Re-roll the dough as many times as you need to until all the cookies are cut out.
Place the newly cut cookies onto the prepared cookie sheet
Bake the cookies for 10 to 12 minutes. Mine came out with a perfect crisp texture at 11 minutes. Allow the cookies to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack.
To prepare the dipping chocolate – using a double boiler, melt the chocolate and coconut oil together over medium heat. Once melted, add the peppermint extract and stir until combined.
Make sure the cookies are completely cool before dipping them. Dip the cookies one at a time using a fork, knock off any excess chocolate and place the covered cookie back on the parchment lined pan.
Once all the cookies have been dipped, place them in the refrigerator for a few minutes or until the chocolate sets.
Optional: drizzle some of the leftover dipping chocolate over the cookies.
Store the cookies in an airtight container at room temperature.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	84
Fat:	4 g
Carbohydrates:	8 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	14 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.