Vegan Thin Mints

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    Vegan Thin Mints

    Can’t find a Girl Scout when you need one? Make this popular chocolatey minty cookie at home with this simple recipe for vegan Thin Mints.

    I remember being in Girl Scouts when I was little. I was a pretty ambitious one – I remember knocking on lots of doors to sell cookies. Nowadays, I’m not sure they even allow the girls to knock on doors.

    I decided to try out making my own version of Thin Mints at home, because I can never find any Girl Scouts in my town, and because homemade means vegan, and no hydrogenated-high-fructose-modified whatever ingredients.

    These vegan Thin Mints are basically just a variation of my Double Chocolate Coconut Oil Shortbread Cookies, but of course mint-flavored, and cut thinly.

    I found that the easiest way to get nice and thin, evenly shaped cookies is to roll the dough into a log, wrap in plastic and chill, then cut the dough into slices, no thicker than 1/4″.

    I also chose to add a full teaspoon of peppermint extract to both the dough and the dark chocolate coating, because if I recall correctly, the original version of the cookie is fairly minty. If you’re not sure of your preference, try 1 teaspoon in the cookie first, bake the cookie and taste it plain, without the chocolate coating. If it’s minty enough for you, omit the extra mint from the chocolate coating. If you prefer more mint, add it!

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    Vegan Thin Mints Yum
    Vegan Thin Mints
    Votes: 1
    Rating: 5
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    Prep Time 90 mins
    Cook Time 15 mins
    Servings
    cookies
    Ingredients
    Prep Time 90 mins
    Cook Time 15 mins
    Servings
    cookies
    Ingredients
    Vegan Thin Mints
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Instructions
    1. In a mixing bowl, combine flour, cocoa, & salt. Whisk.
    2. In a separate mixing bowl, combine sugar, coconut oil, water & extracts. Mix well.
    3. Add the wet mixture to the dry and mix to incorporate completely.
    4. Turn out the dough onto a sheet of plastic wrap and roll into a log shape, about 12" long.
    5. Refrigerate dough for 1 hour.
    6. Preheat oven to 350 degrees.
    7. Slice dough log into cookies, no thicker than ¼".
    8. Place cookies on parchment-lined baking sheets and bake for 15 minutes. Cookies will not spread much, you can place them about an inch apart or less.
    9. Allow the cookies to cool completely before handling. The cookies will firm up as they cool.
    10. Meanwhile, in a double boiler, melt the dark chocolate chips, stirring constantly until completely smooth, then remove from the heat and add the peppermint extract.
    11. Dip the cooled cookies in the chocolate, use forks or a rubber spatula to help achieve a thin layer of chocolate coating around the entire cookie. Set aside on parchment to set the chocolate. Refrigerate or freeze the cookies to set the chocolate completely. Serve slightly chilled or at room temperature.

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