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+ servings
stack of vegan thin mints


With these easy homemade thin mints, you won't have to wait for that one time a year your local girl scouts start selling
Course Vegan Dessert Recipes
Cuisine American
Diet Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 55 minutes
Servings 45 cookies
Calories 195kcal
Author Holly


  • 2 Tablespoons coconut sugar
  • 1 cup flour
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ¼ cup coconut oil melted
  • 3 Tablespoons maple syrup
  • 1 teaspoon peppermint extract
  • 2 Tablespoons non-dairy milk
  • ½ teaspoon vanilla extract

Chocolate Coating

  • 1 ½ cups vegan dark chocolate chips
  • 2 Tablespoons coconut oil
  • teaspoon peppermint extract


  • Preheat oven to 350F and line a baking sheet with parchment paper. Set aside.
  • In a mixing bowl, combine the coconut sugar, flour, cocoa powder, and salt.
  • In a separate bowl, combine the coconut oil, maple syrup, peppermint extract, milk, and vanilla extract.
  • Add the dry ingredients to the wet, and mix together until well combined.
  • Dust a surface with flour and roll out the dough to about 1/16th inch thickness.
  • Use a small cookie cutter to cut out cookies.
  • Transfer the cookies to the prepared baking sheet and bake for 8-10 minutes
  • While the cookies cool completely, make the chocolate coating by melting the vegan dark chocolate chips, coconut oil, and peppermint extract together over a medium heat in a double boiler. Stir continuously to prevent chocolate from burning. Melt until smooth and completely melted, about 4-6 minutes.
  • Use a fork to dip each cookie into the chocolate coating and scrape excess chocolate off the bottom of the cookie.
  • Line a baking sheet with wax paper or use a wire rack to place each coated cookie on. Transfer to a freezer for 20 minutes to set.
  • Enjoy immediately or store in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 3 months.


Nutritional Information listed below is for 15 servings. Please know that there is no shame in making this dish a 1-serving situation or a 20-serving situation. Nutritional information for the entire dish is as follows, and you are more than welcome to break it down as you see fit.
Entire dish - kcal: 2924 F: 164 C: 328 P: 30


Serving: 1c | Calories: 195kcal | Carbohydrates: 22g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 76mg | Fiber: 2g | Sugar: 12g