Vegan Thin Mints
These vegan thin mints are thin, crunchy and smothered in rich dark chocolate. You'll love these easy to make copycat cookies!
Servings: 16
Calories: 249kcal
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.
Nutrition
Serving: 1Cookie | Calories: 249kcal | Carbohydrates: 25.5g | Protein: 4g | Fat: 15.4g | Saturated Fat: 15.5g | Sodium: 177mg | Fiber: 3.4g