This vegan thin mint cookie recipe is easy to make with 8 ingredients, gluten-free and tastes just like the original!
Introduction
These vegetarian thin mints are so good that it’s hard to believe you can make them at home with just a few simple ingredients.
They are a feature Crispy Chocolate Cookies Covered in Mint Chocolate, Just like the original. they are Really easy to make, you don’t need any special baking skills or equipment.
There is also a recipe Completely vegetarian and made with almond flour and oat flour, so gluten-free A great option for those with very dietary restrictions. No eggs or dairy required!
if you have Extra almond flour from this recipe, you can use it in my Almond Flour Oatmeal Cookies, Almond Flour Peanut Butter Cookies, Zucchini Brownies or Almond Flour Chocolate Chip Cookies. if you Make extra oat flourYou can make oat flour brownies or oatmeal cookie bars.
If you love classic thin mint cookies, I think you’ll love this homemade version. Try them straight from the freezer for the perfect bite!
Go over it The ingredients you need, how to make them, and some helpful tips to ensure success. After you try this recipeHow about making my own Homemade Butterfingers and Mounds Bars?
Material notes
Note that this list is not exhaustive. See the recipe card at the end of the post for a complete ingredient list with measurements.
- Almond flour: This recipe has not been tested with other flours so I would not recommend substituting almond flour unless you are confident in substituting flour. Remember that Almond flour And Coconut powder Do not work in 1:1 substitutions.
- Job’s: You can buy it at the store or use it at homePrepare oat flour.
- Cocoa powder: Use natural cocoa powder (the most common type at the store).
- Maple syrup: You can substitute agave syrup.
- coconut oil: Plant-based butter can be used as an alternative.
- Peppermint extract: Peppermint extract or peppermint essence works. Strength can vary by brand so start with 1/4 tsp and adjust to taste if needed. I used Simply Organic Peppermint Flavor.
- chocolate: dark chocolate Recommended but any chocolate works. You can use Lily’s Sugar-Free Chocolate Chips for a low-sugar recipe.
Step by step instructions
Prepare the cookie dough
Combine all the cookie dough ingredients in a bowl until it comes together into a uniform dough. Cover the bowl and refrigerate for 15 minutes.
The shape is thin mint
Once chilled, scoop out small 1 tablespoon portions of the dough, roll them into balls and place them on a floured surface. Baking tray Lined with parchment paper.
Place a piece of parchment paper over them and, using a glass or rolling pin, press each thin mint down until it’s about 1/4-inch thick.
You can use your fingers or a small spoon to shape the edges of the cookies into a smooth cookie.
Bake and cool
Bake the cookies for 13-15 minutes until the bottoms of the cookies are set. Let them cool in the pan for at least 15 minutes.
Melt the chocolate
When you are almost ready to coat the cookies, melt the chocolate and coconut oilThen stir in peppermint to taste.
You can melt the chocolate in the microwave in no more than 30-second increments, or use a double boiler or heat-proof bowl set over a small pot of simmering water.
Coat cookies in chocolate
Using a fork, dip each cookie in the chocolate and flip to coat. Place the coated cookies back on the pan. Transfer the pan to the fridge until the chocolate hardens completely.
Recipe FAQs
I haven’t tested this recipe with an almond flour substitute so I wouldn’t recommend it unless you’re confident in substituting gluten-free flour.
Note that almond flour cannot be a 1:1 substitute for coconut flour, the recipe will need to be adjusted further.
Yes. To make your own almond flour, blend blanched almonds to a fine flour consistency. To make your own oat flour, mix any oats into a fine flour consistency.
Yes. This recipe is flexible and can be doubled or halved without extra adjustments. They go fast so consider doubling it!
Expert tips
- Melted Chocolate: Time to thaw Chocolate chip And coconut oil To coat, use short bursts in the microwave, stirring gently between each increment. This prevents overheating and ensures a smooth, glossy chocolate coating. Be careful not to burn the chocolate.
- Adding peppermint extract: If you prefer a stronger mint flavor, adjust the amount of peppermint extract in both the cookie dough and chocolate coating. Start with the recommended amount and gradually add more according to your taste preferences.
- Cooling the dough: Chilling the dough makes it easier to handle and prevents the coconut oil from solidifying, resulting in cookies with the desired shape and texture. Be sure to cover the dough to prevent it from drying out.
- MEASURING COMPONENTS: To ensure accuracy, it is recommended to use a digital Kitchen scale To measure your ingredients. This recipe is a bit unforgiving so if you don’t use a scale, be sure to measure carefully with measuring cups and spoons.
to save
- It is recommended to store them in the fridge or freezer in a sealed container. They will keep in the refrigerator for at least a week and in the freezer for 3-4 months.
- Cookies are delicious straight from the freezer!
- The cookies can be stored in an airtight container at room temperature for a few days if it’s not too hot or the chocolate will melt.
Have you tried this recipe?
⭐⭐⭐⭐⭐
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
printed
description
These Vegan Thin Mint Cookies feature a crisp, chocolate cookie coated in mint chocolate for a delicious homemade version of the classic cookie.
For thin mint
For the chocolate coating
- Combine the cookie dough: In a large bowl, combine all cookie ingredients, stirring well to combine. Cover the bowl and chill in the fridge for 15 minutes.
- to prepare: Meanwhile, preheat your oven to 350˚F (180˚C) and line a baking tray with parchment paper.
- Shape Thin Mint: After chilling for 15 minutes, remove the dough from the fridge and form the dough into balls, about 1 tablespoon each. Place dough balls on parchment paper. Cover with parchment paper and use a rolling pin or glass jar to roll dough balls to about ¼ inch thick. You may want to use your hands and/or a spoon to shape the edges of the cookies into a smooth circle.
- bake: Bake at 350˚F (180˚C) for 13-15 minutes, until bottoms of cookies are set.
- cool: Remove from oven and let cool in the pan for at least 15 minutes.
- Melted Chocolate: Meanwhile, melt the chocolate coating ingredients together in the microwave in 30-second increments, stirring gently between increments.
- Coat Cookies: Once the cookies are cool enough to handle, use a fork to dip each in the chocolate coating. Set on a drying rack to harden.
- Set cookies: Once the chocolate coating has completely hardened (after about 1 hour or refrigerate to speed it up), remove from the drying rack and enjoy!
Comment
A digital kitchen scale is recommended to accurately measure ingredients.
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Cookies are delicious straight from the freezer.
nutrition
- Serving Size: 1
- Calories: 163
- Sugar: 7 grams
- Sodium: 136 mg
- Fat: 9 grams
- Sugars: 12 grams
- Fiber: 2 grams
- Protein: 2 grams
Keywords: Vegan Peppermint, Peppermint Cookies Recipe