These vegan thin mints are thin, crunchy and smothered in rich dark chocolate. You’ll love these easy to make copycat cookies!
I am in love with these vegan thin mints. Now, I know the classic thin mint cookies, sold by Girl Scouts, are already vegan, which is awesome!
But this copycat recipe is perfect for those times when you’re in the mood to bake OR for those times when there’s no Girl Scout cookies to be found!
They are super easy to make, bake in 10 minutes, and smothered in minty dark chocolate these are a treat to remember.
I adapted our super easy vegan chocolate cookies recipe to make it all minty flavored and delicious and then simply dipped them in some melted dark chocolate with mint flavoring added and voilà! The most delicious vegan thin mint cookies.
They are absolutely divine served cold straight from the fridge, which is the perfect place to keep them anyway because you don’t want that chocolate melting.
And if you love all things mint flavored, then you’ll also love our vegan mint chocolate chip ice cream, vegan mint slice, vegan grasshopper pie and our vegan chocolate cupcakes with mint buttercream frosting.
How To Make Vegan Thin Mints
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter and white and brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add peppermint extract and mix in.
- Sift all purpose flour and cocoa powder into a separate bowl and add baking soda and salt. Mix together.
- Add the dry ingredients in with the wet and mix in with a spoon until crumbly
- Add soy milk and mix into a thick cookie dough.
- Break off pieces of the dough and roll them into balls. Place them evenly onto a parchment lined baking tray. Aim to get 16-20 balls out of the batch.
- Dip the base of a glass into cocoa powder and then use the base of the glass to press down on the cookies to flatten them. Alternatively cut out a square of parchment paper and place the parchment paper square on top of the cookie and then press down with the base of a glass to flatten.
- Bake for 10 minutes at 350°F. The edges will be firm but the cookies will still be very soft in the middle. Let them firm up and cool down directly on the tray.
- Allow the cookies to cool completely. Then add the chocolate to a microwave safe bowl and microwave in 30-second intervals bringing it out to stir every 30-seconds until melted.
- Add peppermint extract and coconut oil (to thin out the chocolate) and mix it in.
- Dip the cookies into the chocolate and then place them back onto the parchment lined baking tray.
- Place the cookies in the fridge for 10 minutes to let the chocolate set. And enjoy!
Storing and Freezing
Keep them covered in the fridge so that the chocolate stays perfectly set, and they’ll keep perfectly for up to a week.
They are also freezer friendly and can be frozen for up to 3 months.
More Delicious Vegan Cookie Recipes
- Vegan Peanut Butter Cookies
- Vegan Ginger Cookies
- Vegan Chocolate Chip Cookies
- Vegan Chocolate Chip Oatmeal Cookies
- Vegan Oatmeal Cookies
- Vegan Gingerbread Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Thin Mints
Ingredients
For the Mint Cookies:
- ½ cup Vegan Butter (112g)
- ½ cup White Granulated Sugar (100g)
- ½ cup Light Brown Sugar (100g)
- ½ teaspoon Peppermint extract
- 1 cup All Purpose Flour (125g)
- ⅔ cup Cocoa Powder (57g) Unsweetened
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 2-3 Tablespoons Soy Milk or other non-dairy milk
For the Mint Chocolate Topping:
- 14 ounces Vegan Dark Chocolate (400g)
- ½ teaspoon Peppermint Extract
- 1 teaspoon Coconut Oil
Instructions
- Preheat the oven to 350°F (180°C).
- Add the vegan butter and brown and white sugar to the bowl of your stand mixer and cream them together until smooth. Add the peppermint extract and mix in.
- Sift the flour and cocoa powder into a bowl and mix in the baking soda and salt.
- Add the dry ingredients to the wet, mixing in by hand until crumbly.
- Add in the soy milk (or other non-dairy milk) 1 Tbsp at a time mixing into a thick cookie dough. You may not need all 3 Tbsp, 2 might be enough, this depends on the type of vegan butter you are using. You will know it’s the right texture when it’s still very thick cookie dough but you can roll it into balls easily.
- Roll into balls and place onto a parchment lined baking tray. Dip the bottom of a glass into cocoa powder and press down with the base of the glass onto the cookies to flatten them into a thin round OR cut a square of parchment paper, place that on top of the cookie and then press down with the bottom of a glass to flatten.
- Bake for 10 minutes. The edges will be firm but the cookies will still be soft in the middle, this is fine, they will firm up as they cool.
- When the cookies are completely cool, prepare your chocolate topping.
- Break up the chocolate into pieces and place into a microwave safe bowl. Heat in 30 second intervals, stopping to stir before placing back into the microwave. When the chocolate is completely melted, add in the peppermint extract and coconut oil and stir in.
- Dip the cookies into the chocolate and then place onto a parchment lined baking tray.
- You can also just spoon chocolate on top of the cookies if you don’t want them covered completely.
- Place the chocolate covered cookies into the fridge to set.
Video
Notes
- Keep them covered in the fridge so that the chocolate stays perfectly set, and they’ll keep perfectly for up to a week.
- They are also freezer friendly and can be frozen for up to 3 months.
About to make these to give away as Christmas gifts! Do you think if I use a rolling pin and a small round cookie cutter (Rather than the ball and glass method) the cookie size would be more uniform?
Hi Halley, yes you can definitely do them that way if you prefer! All the best!
Alison, I adore your page & can’t thank you enough for your great recipes. I’ve just made these — I added a cup of oats too — & they are divine. I made your oat ones too — & the molasses cookies — & the coconut cookies. I’m a bit obsessed- & they’re all so simple but sooooo damned good. The Cookie Monster would be proud.
Thanks so much Nikki!
Instead of mint extract, has anyone tried using mint oil? The oil gives the cookie a real mint
flavor.
Hi Claudia, I haven’t tried it but I think it would work great. 🙂
If to lessen sugar content will they turn out still good? I usually prefer not too sweet desserts! Thanks
Hi there, you can definitely try them with less sugar and see how it goes. Readers have commented on other cookie recipes to say they reduced the sugar and it worked out, so i think it is something you can experiment with.
Absolutely delicious! However, when I added the mint extract to the chocolate dipping mixture it coagulated and was too thick to dip so I ended up spreading it on top. Any idea why is it thickened up like that? It was still much loved by all my co-workers
Hi Mieke, I have had this happen myself, it seems to be dependent on the type of chocolate used. A fix for this is to add some more coconut oil in to thin it out again. So glad you (and your co-workers) enjoyed them. Thanks for the awesome review. 🙂
Hi! I’ve made these several times now for vegan and non-vegan friends, and they all rave about them. I added a bit more mint in the chocolate coating to intensify the flavor, but I really love this recipe. Can’t wait to try your other flavors!
Yay! So happy to hear that Eden, thanks so much for the great review. 🙂
These are fantastic! I didn’t have any cocoa powder, so I melted a dark chocolate bar and added it to the butter and sugar. The dough smelled like a peppermint patty, so I knew the cookies were gonna be awesome before I even put them in the oven. I ate a few right off the cookie tray, and they’re delicious as-is. The extra chocolate layer is an added bonus. I think it would be fun to make these with other extracts too; I might try hazelnut next time and see if they turn out like Nutella-flavored cookies.
Oooh that sounds really yummy! Thanks for sharing! 🙂
Great recipe, we’ve made these twice now and they taste amazing. I made these with gluten free flour and left them in the oven for a few hours and they came out amazingly crispy. Also found that you only need half the chocolate topping as we had loads left (but not for long!). Thanks. Might try this with orange in future for a change.
Hi Karen! Awesome that they were a success gluten-free! I assume you mean once the oven was switched off (but still hot)? 🙂 I guess I might be heavy handed with that chocolate! Hahaha! Yum – I think orange would a fantastic flavor for this!
Any experience with substituting the butter for oil (rapeseed) please? Could save me some trouble if not working 😉 thank you!
Haven’t tried that so can’t really advise sorry! Please let us know how it works out if you do try it. All the best!
Any way to make these slightly chewy/softer?
You can try taking them out a minute or so earlier. But they are already slightly chewy and they’re not hard.
Oooh these look ace. Cheers for the recipe! 🙂
You’re welcome! 🙂
Scrumptious as always!