Dairy-Free Homemade Thin Mints
Craving a classic treat but need a dairy-free twist? These Dairy-Free Homemade Thin Mints are the perfect solution! With their irresistibly crisp texture, rich cocoa flavor, and a refreshing minty kick, these cookies are a guilt-free indulgence for those avoiding dairy. Made from simple pantry staples like all-purpose flour, unsweetened cocoa powder, and dairy-free butter, and dipped in a luscious dairy-free chocolate coating, they capture all the magic of the traditional favorite. Plus, the recipe is surprisingly easy, requiring just 30 minutes of prep time for a batch of 36 cookies. Whether served chilled or at room temperature, these chocolate-mint delights are sure to become a new household favorite. Perfect for vegan baking enthusiasts or anyone looking to recreate a nostalgic treat with a modern twist!
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Ingredients
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup dairy-free butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1.5 cups dairy-free chocolate chips
- 2 tablespoons coconut oil
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk together until well blended.
Step 3
In a large bowl, cream the dairy-free butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 2 minutes.
Step 4
Add the vanilla extract and peppermint extract to the butter and sugar mixture, and beat again until everything is well incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough might be slightly crumbly, and that's okay.
Step 6
Transfer the dough onto a sheet of plastic wrap, form it into a disc, and refrigerate for about 15 minutes to make it easier to roll out.
Step 7
After chilling, place the dough on a lightly floured surface and roll it out to about 1/8-inch thickness using a rolling pin.
Step 8
Using a round cookie cutter (about 2 inches in diameter), cut out as many circles as you can and place them on the prepared baking sheets.
Step 9
Bake the cookies in the preheated oven for 10-12 minutes. The edges should be firm, and the centers slightly soft. Allow the cookies to cool completely on a wire rack.
Step 10
While the cookies are cooling, prepare the chocolate coating. In a microwave-safe bowl, combine the dairy-free chocolate chips and coconut oil. Microwave in 30-second increments, stirring after each, until fully melted and smooth.
Step 11
Dip each cooled cookie into the melted chocolate, ensuring they are completely covered. Use a fork to lift them out and let the excess chocolate drip back into the bowl.
Step 12
Place the chocolate-coated cookies back on the parchment-lined baking sheets. Once all cookies are coated, refrigerate them for about 20 minutes to let the chocolate set.
Step 13
Serve chilled or at room temperature and enjoy the refreshing minty chocolate flavor!
Nutrition Facts
| Serving size | (1076.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4575.1 |
| Total Fat 251.5g | 0% |
| Saturated Fat 127.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1579.5mg | 0% |
| Total Carbohydrate 636.4g | 0% |
| Dietary Fiber 113.0g | 0% |
| Total Sugars 352.9g | |
| Protein 84.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 302.9mg | 0% |
| Iron 67.7mg | 0% |
| Potassium 4956.7mg | 0% |
Source of Calories