Vegan Thin Mint Cookies

Indulge your sweet tooth with these irresistible Vegan Thin Mint Cookies, a plant-based twist on a classic favorite! These cookies boast a crisp, chocolatey base infused with the perfect balance of peppermint for that signature cool and refreshing flavor. Coated in a rich vegan dark chocolate glaze, each bite is a delightful mix of crispness and melt-in-your-mouth decadence. Made with simple ingredients like all-purpose flour, Dutch-processed cocoa powder, and peppermint extract, these cookies are surprisingly easy to whip up. Whether you're a fan of the iconic Girl Scout cookie or simply love the combination of chocolate and mint, this recipe is sure to satisfy your cravings. Perfect for dessert, gifting, or snacking straight from the fridge, these homemade vegan Thin Mints are guaranteed to become your new favorite treat!

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:12 mins

Total Time:37 mins

Servings: 24

Ingredients

• 1.25 cups All-purpose flour
• 0.5 cup Cocoa powder (unsweetened and Dutch-processed preferred)
• 0.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cup Vegan butter (softened)
• 0.75 cups Granulated sugar
• 2 tablespoons Non-dairy milk
• 1 teaspoons Pure vanilla extract
• 1 teaspoons Peppermint extract
• 1.5 cups Vegan dark chocolate chips or chopped dark chocolate
• 1 tablespoons Coconut oil (optional, for smoother coating)

Directions

Step 1

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

Step 2

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened vegan butter and granulated sugar until light and fluffy (about 2-3 minutes).

Step 3

Add the non-dairy milk, vanilla extract, and peppermint extract to the creamed mixture and mix until fully combined.

Step 4

Gradually add the dry flour mixture to the wet ingredients, mixing just until a dough forms. Be careful not to overmix.

Step 5

Divide the dough into two portions, flatten each into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour (or up to overnight).

Step 6

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.

Step 7

After chilling, roll out one portion of the dough on a lightly floured surface to about 1/8-inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out circles from the dough.

Step 8

Place the cookie rounds on the prepared baking sheets, about 1 inch apart, and bake for 10-12 minutes, or until the edges are firm. Allow the cookies to cool completely on the baking sheets.

Step 9

While the cookies cool, melt the vegan dark chocolate and coconut oil (if using) in a heatproof bowl over a saucepan of simmering water or in the microwave in 15-second intervals, stirring frequently.

Step 10

Dip each cooled cookie into the melted chocolate, ensuring both sides are coated. Use a fork to lift the cookie out, letting excess chocolate drip off, and place it on a parchment-lined tray.

Step 11

Once all cookies are coated, chill the tray in the refrigerator for 20-30 minutes, or until the chocolate has set.

Step 12

Enjoy your homemade Vegan Thin Mint Cookies! Store any leftovers in an airtight container in the refrigerator for up to 1 week.

Nutrition Facts

Serving size	(968.9g)

Amount per serving	% Daily Value*
Calories	4152.1

Total Fat 223.4g	0%
Saturated Fat 101.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 1594.5mg	0%
Total Carbohydrate 544.2g	0%
Dietary Fiber 72.0g	0%
Total Sugars 279.5g
Protein 64.6g	0%

Vitamin D 12.2IU	0%
Calcium 461.1mg	0%
Iron 41.6mg	0%
Potassium 3239.7mg	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: 45.2%

Protein: 5.8%

Carbs: 49.0%