Soy-Free Thin Mint Cookies

Indulge in the classic, refreshing taste of mint-chocolate cookies with this soy-free twist on beloved Thin Mints! These Soy-Free Thin Mint Cookies are crisp, chocolaty, and delicately infused with peppermint, making them perfect for anyone looking to avoid soy without sacrificing flavor. Crafted with a simple blend of unsweetened cocoa powder, a touch of peppermint extract, and a rich soy-free chocolate coating, these cookies are both easy to make and impossibly satisfying. Whether you’re whipping them up for a festive treat or a guilt-free vegan option (using dairy-free swaps), these cookies are freezer-friendly and great for snacking year-round. Serve them chilled for that iconic snap or pair them with a warm beverage for ultimate comfort.

Nutriscore Rating: 51/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 24

Ingredients

• 1 cup Unsalted butter (or soy-free vegan butter for dairy-free)
• 1 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1.5 teaspoons Peppermint extract
• 1.5 cups All-purpose flour
• 0.75 cup Unsweetened cocoa powder
• 0.25 teaspoon Salt
• 0.5 teaspoon Baking powder
• 12 ounces Dark chocolate (dairy-free if needed, ensure soy-free)
• 1 tablespoon 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 large mixing bowl, cream together the unsalted butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Step 3

Add the vanilla extract and peppermint extract to the butter mixture and mix until combined.

Step 4

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking powder.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a stiff dough forms. You may need to use your hands to fully incorporate the dough.

Step 6

Roll the dough out between two sheets of parchment paper to approximately 1/8 inch thickness.

Step 7

Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Place the cutouts on the prepared baking sheets, leaving about 1 inch of space between each cookie.

Step 8

Bake the cookies in the preheated oven for 10-12 minutes, or until they are firm to the touch. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 9

While the cookies cool, prepare the chocolate coating. Melt the dark chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth, or use a double boiler method.

Step 10

Dip each cooled cookie into the melted chocolate, ensuring it is fully coated. Use a fork to lift the cookie out, allowing excess chocolate to drip off, and place it on a sheet of parchment paper to set.

Step 11

Let the cookies sit at room temperature until the chocolate coating hardens, or place them in the refrigerator for faster setting.

Step 12

Store the cookies in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Enjoy!

Nutrition Facts

Serving size	(1165.2g)

Amount per serving	% Daily Value*
Calories	5666.6

Total Fat 372.3g	0%
Saturated Fat 229.6g	0%
Polyunsaturated Fat 0.2g
Cholesterol 510.2mg	0%
Sodium 834.8mg	0%
Total Carbohydrate 602.2g	0%
Dietary Fiber 103.2g	0%
Total Sugars 288.9g
Protein 78.7g	0%

Vitamin D 153.1IU	0%
Calcium 517.3mg	0%
Iron 65.3mg	0%
Potassium 5235.2mg	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: 55.2%

Protein: 5.2%

Carbs: 39.7%