Dairy-Free Thin Mint Cookies

Indulge in the nostalgic flavors of classic Thin Mints with this delightful Dairy-Free Thin Mint Cookies recipe! Perfectly crisp and infused with refreshing peppermint, these cookies are rolled thin and dipped in a luscious dairy-free chocolate coating for an authentic treat that’s completely plant-based. With simple pantry staples like coconut oil, unsweetened almond milk, and cocoa powder, these cookies come together in no time—ideal for satisfying your sweet cravings or impressing guests with a homemade twist on a favorite. Vegan, dairy-free, and irresistibly delicious, this recipe is perfect for anyone looking for a chocolate-mint treat without the dairy. Whether enjoyed fresh or stored for later, these cookies deliver pure indulgence with every bite!

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 24

Ingredients

• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 0.75 cup coconut sugar or granulated sugar
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.25 cup coconut oil (melted)
• 3 tablespoons unsweetened almond milk (or any non-dairy milk)
• 1 teaspoon pure peppermint extract
• 1.5 cups dairy-free chocolate chips
• 1 tablespoon coconut oil (for chocolate coating)
• 0.5 teaspoon pure peppermint extract (for chocolate coating)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, coconut sugar, baking soda, and salt.

Step 3

Add the melted coconut oil, almond milk, and peppermint extract to the dry ingredients. Stir until a firm dough forms.

Step 4

Divide the dough into two equal portions. Roll out each portion between two sheets of parchment paper to about 1/8-inch thickness.

Step 5

Use a round cookie cutter (about 2 inches in diameter) to cut out circles of dough. Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.

Step 6

Bake in the preheated oven for 8-10 minutes, until the edges are set. Cool the cookies completely on the baking sheet.

Step 7

While the cookies cool, prepare the chocolate coating. Melt the dairy-free chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Step 8

Stir in the peppermint extract for the chocolate coating.

Step 9

Dip each cooled cookie into the melted chocolate, ensuring it’s fully coated. Shake off any excess chocolate and place the cookie back on parchment paper to set.

Step 10

For a quicker setting process, refrigerate the dipped cookies for 15-20 minutes until firm.

Step 11

Store the cookies in an airtight container at room temperature for up to 1 week, or in the freezer for longer storage.

Nutrition Facts

Serving size	(1023.5g)

Amount per serving	% Daily Value*
Calories	4006.1

Total Fat 203.7g	0%
Saturated Fat 141.6g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 1430.8mg	0%
Total Carbohydrate 608.9g	0%
Dietary Fiber 113.0g	0%
Total Sugars 282.2g
Protein 84.2g	0%

Vitamin D 18.8IU	0%
Calcium 400.6mg	0%
Iron 71.9mg	0%
Potassium 6806.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 7.3%

Carbs: 52.9%