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One Bowl Vegan Thin Mints

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A quick and easy homemade Thin Mint recipe that’s 100% vegan! It requires just one bowl and less than 15 minutes of active prep!

Ingredients

DOUGH:

  • 1/2 cup sugar
  • 4 tablespoons (56g) vegan butter, at room temperature
  • pinch salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon espresso powder*
  • 1 and 1/2 tablespoons non-dairy milk
  • 1/4 + 1/8 teaspoon peppermint extract
  • 3/4 cup (90 grams) all-purpose flour
  • 1/4 cup (20 grams) dutch-process cocoa (I used Hershey’s Special Dark) — plus more for rolling

COATING:

  • 1 cup dark or vegan semi-sweet chocolate chips
  • 1 tablespoon coconut oil (refined for no coconut flavor)
  • 1/2 teaspoon peppermint extract

Instructions

  1. DOUGH: In a large bowl using a hand mixer, beat your sugar and vegan butter until slightly light and fluffy, about 1 minute.
  2. Add salt, baking powder, non-dairy milk, and peppermint extract, and mix until combined. Sift in your flour and cocoa, and mix until combined, using your hands near the end to form the dough and to not over-mix.
  3. Stick the whole bowl in the fridge, and then preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  4. When your oven is pre-heated, dust your rolling surface with some additional cocoa powder. Dust your rolling pin as well.
  5. Roll your dough into 1/8-inch slab, and cut out your cookies with a circle cutter that’s 2 and 1/2-inches wide. Dust any excess cocoa powder off the tops of your cookies, and transfer them to your baking sheet.
  6. Re-roll your remaining dough, and cut out more cookies until you have 12 total. They won’t spread, so you can place them pretty close together on the baking sheet.
  7. Bake your cookies for 13-15 minutes, or until they smell chocolatey and look dry around the edges.
  8. Allow them to cool completely on the baking sheet. I like to allow the baking sheet to come down to room temperature and then transfer the entire thing into the fridge.
  9. COATING: Add your chocolate chips and coconut oil to a microwave-safe bowl (you can clean the one you used for your dough and dry it really well to make this a one-bowl recipe!). Melt in 30-second bursts, stirring between each, until melted. Add your peppermint extract and mix.
  10. One-by-one, dip your cookies into the chocolate, coating completely. I like to balance the cookie on a fork and beat the fork off the side of the bowl to remove any excess chocolate. Place back on your parchment-lined baking sheet.
  11. Once all cookies have been coated, return them to the fridge to set completely. Store in an air-tight container in the fridge!

Notes

*Espresso powder is optional, and it’s there to bring out the chocolatey flavor even more.

Dough recipe adapted from this recipe from King Arthur Flour!

Find it online: https://www.fooduzzi.com/2023/05/vegan-thin-mints/

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