Vegan Thin Mints
These vegan thin mints feature crisp mint chocolate cookies dipped in dark chocolate. No more waiting for Girl Scout cookie season!
Servings 45 cookies
Calories 63kcal
Ingredients
- 2 tbsp coconut sugar
- 1 cup all-purpose flour, plus extra for dusting the work surface
- 1/4 cup cocoa powder
- 1/2 tsp salt
- 1/4 cup coconut oil, melted
- 3 tbsp maple syrup
- 1 tsp peppermint extract
- 2 tbsp non-dairy milk
- 1/2 tsp vanilla extract
Chocolate Coating:
- 1 1/2 cups vegan dark chocolate chips
- 2 tbsp coconut oil
- 1/8 tsp peppermint extract
Instructions
- Preheat the oven to 350°F and line the baking sheet with parchment paper.
- Combine the coconut sugar, flour, cocoa powder, and salt. Set aside.
- In another bowl, combine the coconut oil, maple syrup, peppermint extract, non-dairy milk, and vanilla extract.
- Add the wet mixture to the dry ingredients. Mix until well combined.
- Dust a surface with flour and roll out the dough to about 1/16th inch thick.
- Cut out the cookies with a small cookie cutter.
- Transfer the cookies to the prepared baking sheet and bake for 8 to 10 minutes.
- While waiting for the cookies to cool completely, melt the vegan dark chocolate chips, coconut oil, and peppermint extract in a double boiler over medium heat.
- Melt until completely smooth, about 4 to 6 minutes. Stir continuously to keep the chocolate from burning.
- Dip each cooled cookie into the chocolate coating, scraping the excess chocolate off the bottom of the cookies as needed.
- Place the vegan thin mints on a wire rack with parchment paper underneath to allow the excess chocolate coating to drip.
- Transfer the coated cookies to the freezer to set for 20 minutes.
Notes
- Use a wire rack with parchment paper underneath for the chocolate-dipped cookies so the excess coating can drip down. If you place the coated cookies on a parchment paper-lined baking sheet, the chocolate will create puddles that can harden into a circle that'll come with the cookies when you remove them.
- Use a fork to dip a cookie into the melted chocolate. Lift it out and tap it on the edge of the bowl to let the excess chocolate drip through the fork tines.
- Store your vegan thin mints in an airtight container at room temperature for up to 2 weeks.
Nutrition
Serving: 1c | Calories: 63kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 28mg | Potassium: 14mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 0.05mg | Calcium: 11mg | Iron: 1mg