Vegan Thin Mints
  • 1 ¼ cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 cup sugar
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup vegan margarine
  • 3 tablespoons soy, almond, or rice milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure peppermint extract

Chocolate Coating

This Chocolate Coating recipe will coat half the cookies (about 32). If you are baking off all of the dough, double this recipe.

  • 2 cups semisweet chocolate chips (dairy-free)
  • 1 tablespoon vegan margarine
  • ½ teaspoon peppermint extract
To make the Cookies In a large bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda until combined. Mix in margarine, milk, vanilla, and mint extract. Knead it with your hands until it comes together and all the flour is incorporated. Chill the dough in the refrigerator for 1 hour. Preheat the oven to 350°F and line two large baking sheets with parchment paper or silpats. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball. Evenly flatten the dough with your fingertips so that it is about ¼ inch thick and bake for 12-14 minutes. Let cool completely. To make the Chocolate Coating Melt chocolate chips and margarine in a double boiler or microwave. Stir in the mint extract and mix until smooth. Dip completely cooled cookies into the chocolate and remove with a fork, gently scrapping off excess chocolate using the side of the bowl. Or, spread a thin layer of the chocolate on top of the cookies. Place cookies on a parchment-lined plate or tray and refrigerate until chocolate coating sets. Store in the refrigerator until serving.