Vegan Homemade Thin Mints

Indulge your sweet tooth with these irresistible Vegan Homemade Thin Mints, a plant-based twist on the beloved classic cookie. Perfectly crisp with a rich cocoa flavor, these cookies are infused with refreshing peppermint and coated in silky vegan dark chocolate for an indulgent finish. Made with simple pantry staples like all-purpose flour and cocoa powder, and prepared in just 30 minutes of hands-on time, this recipe is as easy as it is delightful. Whether you're enjoying them as an after-dinner treat or gifting them to loved ones, these cookies are sure to impress. Plus, they're entirely dairy-free, making them a great option for anyone craving a vegan dessert inspired by childhood favorites!

Nutriscore Rating: 41/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 30

Ingredients

• 1 cup All-purpose flour
• 0.5 cup Cocoa powder
• 0.5 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Vegan butter
• 0.75 cup Granulated sugar
• 1 teaspoon Vanilla extract
• 1.5 teaspoon Peppermint extract
• 1 cup Dark chocolate chips (vegan)
• 1 tablespoon Coconut oil

Directions

Step 1

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

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside.

Step 3

In a separate large mixing bowl, beat the vegan butter and granulated sugar together using a hand mixer or stand mixer until creamy and smooth.

Step 4

Add the vanilla extract and 1 teaspoon of the peppermint extract to the creamed mixture and mix until well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Step 6

Wrap the dough in plastic wrap and refrigerate for about 15 minutes to make it easier to handle.

Step 7

Once chilled, roll out the dough on a lightly floured surface to about 1/8 inch thickness.

Step 8

Use a round cookie cutter, approximately 2 inches in diameter, to cut out the cookies and place them on the prepared baking sheet.

Step 9

Bake the cookies in the preheated oven for 8-10 minutes. Allow them to cool completely on a wire rack.

Step 10

In a microwave-safe bowl, melt the dark chocolate chips and coconut oil together in 30-second intervals, stirring in between, until smooth and fully melted.

Step 11

Stir the remaining 0.5 teaspoon of peppermint extract into the melted chocolate.

Step 12

Dip each cooled cookie into the chocolate, allowing any excess to drip off. Place the cookies back on the parchment paper.

Step 13

Allow the chocolate to set completely at room temperature or place the cookies in the refrigerator to speed up the process.

Step 14

Once the chocolate has hardened, your Vegan Homemade Thin Mints are ready to enjoy!

Nutrition Facts

Serving size	(690.3g)

Amount per serving	% Daily Value*
Calories	3193.9

Total Fat 180.5g	0%
Saturated Fat 111.0g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 1545.2mg	0%
Total Carbohydrate 399.5g	0%
Dietary Fiber 34.1g	0%
Total Sugars 252.5g
Protein 36.2g	0%

Vitamin D 0IU	0%
Calcium 228.3mg	0%
Iron 27.1mg	0%
Potassium 1545.6mg	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: 48.2%

Protein: 4.3%

Carbs: 47.5%