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Vegan Thin Mints Recipe

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4.3 from 12 reviews

Delightfully crisp and minty, these vegan Thin Mints feature a rich cocoa cookie base infused with peppermint extract, coated in a smooth layer of vegan dark chocolate. Perfect for satisfying your sweet tooth with a refreshing twist while adhering to a vegan lifestyle.

  • Total Time: 40 minutes
  • Yield: 16 servings

Ingredients

Cookie Dough

  • 1/2 cup Vegan Butter (112g)
  • 1/2 cup White Granulated Sugar (100g)
  • 1/2 cup Light Brown Sugar (100g)
  • 1/2 teaspoon Peppermint Extract
  • 1 cup All Purpose Flour (125g)
  • 2/3 cup Cocoa Powder (57g, Unsweetened)
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 2-3 Tablespoons Soy Milk or other non-dairy milk

Chocolate Topping

  • 14 ounces Vegan Dark Chocolate (400g)
  • 1/2 teaspoon Peppermint Extract
  • 1 teaspoon Coconut Oil

Instructions

  1. Preheat the oven: Set your oven to 350°F (180°C) to prepare for baking the cookies evenly.
  2. Cream butter and sugars: In a stand mixer bowl, blend the vegan butter with white and brown sugars until smooth. Add 1/2 teaspoon peppermint extract and mix well to infuse the dough with minty flavor.
  3. Mix dry ingredients: Sift the all-purpose flour and cocoa powder into a separate bowl. Stir in the baking soda and salt to ensure even distribution of leavening and seasoning.
  4. Combine dry and wet ingredients: Fold the dry mixture into the creamed wet ingredients by hand until crumbly texture forms.
  5. Add soy milk: Gradually add 2 to 3 tablespoons of soy or non-dairy milk, mixing until the dough reaches a thick consistency that can be rolled into balls easily.
  6. Shape and flatten cookies: Roll the dough into balls and place them on a parchment-lined baking tray. Dip the bottom of a glass in cocoa powder and press each ball down into a thin, round cookie. Alternatively, use parchment paper on top of each ball and press with glass bottom for even flattening.
  7. Bake cookies: Bake in the preheated oven for 10 minutes. The edges should be firm while the centers remain soft, firming up upon cooling.
  8. Cool completely: Allow the baked cookies to cool fully before adding the chocolate topping so that the coating adheres properly.
  9. Melt chocolate: Break vegan dark chocolate into pieces and microwave in 30-second bursts, stirring between intervals, until fully melted. Stir in 1/2 teaspoon peppermint extract and 1 teaspoon coconut oil to enrich flavor and texture.
  10. Coat cookies: Dip each cooled cookie into the melted chocolate, or spoon the chocolate over them if complete coverage is not desired. Place back onto parchment paper to set.
  11. Set chocolate: Refrigerate the chocolate-covered cookies until the coating is firm and set, about 15-30 minutes.

Notes

  • Adjust soy milk quantity carefully; dough should be thick but pliable.
  • You can use any non-dairy milk alternative according to your preference.
  • Ensure cookies are completely cool before dipping in chocolate to avoid melting.
  • Your choice of vegan dark chocolate brand may affect sweetness and texture.
  • Store cookies in an airtight container in the refrigerator to maintain freshness.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://monicarecipes.com/vegan-thin-mints-recipe/