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
For the Mint Cookies:
- 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.
- 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.