Description
If you love Thin Mints, you need to try this vegan version! They’re crisp, chocolatey, and completely plant-based!
Ingredients
Scale
- 1 cup + 2 tbsp/135g all-purpose flour
- 4 tbsp/32g cornstarch
- 1 cup/120g powdered sugar
- 7 tbsp/35g coco powder
- 1/2 tsp/2g baking powder
- 1 tsp/5ml vanilla extract
- 1/4 tsp/2g salt
- 6 tbsp/90ml coconut oil, melted
- 3-4 tbsp/45-60ml coconut cream
Coating:
- 8 oz/225g dark chocolate (vegan)
- 1 tbsp/15ml coconut oil
- 1/4 – 1/2 tsp/1-3ml peppermint extract
Instructions
- In a large bowl, combine flour, cornstarch, powdered sugar, cocoa powder, baking powder, and salt. Stir or whisk to evenly distribute ingredients and break up any lumps.
- In a measuring cup or small bowl, combine coconut oil, 3 tbsp coconut cream, and vanilla.
- Pour into flour mixture and stir, trying to get all powder incorporated until mixture just holds together. If too dry, add more coconut cream, 1 tsp at a time. Do not over moisten. Dough should just hold together when squeezed, but not be moist.
- Gather dough into disc, cover in plastic wrap and chill for 10 minutes. Do not leave for longer as dough will become to hard to roll. If leaving dough longer, allow to come to just below room temperature before rolling.
- Preheat oven to 350°F/175 C. Line baking sheets with parchment. Between two sheets of parchment, roll out dough without adding any additional flour. Roll to 1/4” thick. Use a 1 1/2” cookie/biscuit cutter to cut desired shapes or cut into squares with a knife. Excess dough can be gathered up and rerolled for more cookies.
- Place on prepared baking sheets with 1” in between cookies (they do not spread much).
- Bake for 8-10 minutes until just dry to touch. Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack.
- Chop chocolate finely and place in a heat-proof bowl over a pot of simmering water until mostly melted. Alternatively, melt in the microwave in blasts of 15 seconds or less, stirring after each one. Allow residual heat to finish melting chocolate.
- Add the coconut oil and peppermint extract and stir until smooth. Taste and adjust mint flavor. Adding extra extract (not oil based) can cause the chocolate to seize/thicken. If this happens, add more melted coconut oil, a small amount at a time, until a dipping consistency is reached.
- Use a fork to dip cookies into the chocolate, shaking off the excess before placing on a parchment or wax paper lined baking sheet. Allow to harden completely before moving to an airtight container.