Vegan Thin Mints: The Ultimate Guide to Homemade Goodness

Vegan Thin Mints: Prepare to have your world rocked! Imagine biting into a crisp, dark chocolate cookie, the intense cocoa flavor giving way to a burst of cool, refreshing peppermint. Now, imagine that experience is entirely plant-based. Yes, you read that right! We’re diving headfirst into the delicious world of homemade Vegan Thin Mints, and trust me, you won’t miss the dairy one bit.

The original Thin Mints have a nostalgic charm for many, evoking memories of Girl Scout cookie season and that satisfying snap with every bite. While their exact origins are shrouded in a bit of confectionery mystery, similar chocolate-covered mint cookies have been around for decades, becoming a beloved treat across generations. But for those of us embracing a vegan lifestyle, that familiar pleasure has been out of reach… until now!

What makes these cookies so irresistible? It’s the perfect balance of textures and flavors. The snappy, slightly bitter dark chocolate complements the invigorating coolness of the peppermint, creating a symphony in your mouth. Plus, they’re surprisingly easy to make at home, allowing you to control the ingredients and customize the flavor to your liking. Get ready to impress your friends and family with these delectable, guilt-free treats. Let’s get baking!

this Recipe

Ingredients:

• For the Cookies:
• 1 ½ cups all-purpose flour (or gluten-free blend)
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) vegan butter, softened
• ¾ cup granulated sugar
• ¼ cup packed brown sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• 3 tablespoons unsweetened applesauce
• 2-3 tablespoons plant-based milk (almond, soy, or oat)
• For the Chocolate Coating:
• 12 ounces vegan dark chocolate, finely chopped
• 1 teaspoon peppermint extract
• 1 tablespoon coconut oil (optional, for shine)

Preparing the Cookie Dough

1. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Make sure there are no lumps of cocoa powder remaining. This ensures a smooth and even cookie texture.
2. Cream Vegan Butter and Sugars: In a large bowl, cream together the softened vegan butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for incorporating air into the dough, which will result in a tender cookie. I usually use an electric mixer for this, but you can also do it by hand if you’re feeling ambitious!
3. Add Extracts and Applesauce: Beat in the vanilla extract, peppermint extract, and applesauce. The applesauce acts as a binder and adds a touch of moisture to the dough. Don’t skip the peppermint extract – it’s what gives these cookies their signature Thin Mint flavor!
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. I usually add the dry ingredients in three additions, mixing until *just* combined after each addition.
5. Adjust Consistency with Plant-Based Milk: If the dough seems too dry, add plant-based milk, one tablespoon at a time, until the dough comes together. You want a dough that is firm but not crumbly. It should be easy to roll out.
6. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This is a very important step! Chilling the dough prevents the cookies from spreading too much during baking and also makes the dough easier to handle. I often chill it for an hour or even longer.

Rolling and Baking the Cookies

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
2. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about ? inch thickness. The thinner you roll the dough, the more “Thin Mint” like they will be! Work quickly, as the dough will start to soften as it warms up. If the dough becomes too sticky, return it to the refrigerator for a few minutes.
3. Cut Out Cookies: Use a 2-inch round cookie cutter (or any shape you prefer) to cut out cookies. Re-roll the scraps and cut out more cookies until all the dough is used.
4. Arrange Cookies on Baking Sheets: Place the cookies on the prepared baking sheets, leaving about ½ inch space between each cookie.
5. Bake the Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as they can burn easily.
6. Cool the Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Make sure they are completely cool before you start dipping them in chocolate.

Preparing the Chocolate Coating

1. Melt the Chocolate: In a double boiler or microwave-safe bowl, melt the vegan dark chocolate. If using a double boiler, bring water to a simmer in the bottom pot, then place the bowl with the chocolate on top, making sure the bottom of the bowl doesn’t touch the water. Stir occasionally until the chocolate is completely melted and smooth. If using a microwave, heat the chocolate in 30-second intervals, stirring in between, until melted. Be careful not to overheat the chocolate, as it can seize up.
2. Add Peppermint Extract and Coconut Oil (Optional): Stir in the peppermint extract and coconut oil (if using). The coconut oil will give the chocolate a nice shine.

Dipping and Setting the Cookies

1. Dip the Cookies: Dip each cookie into the melted chocolate, coating it completely. You can use a fork or dipping tools to help with this process.
2. Remove Excess Chocolate: Gently tap the cookie against the side of the bowl to remove any excess chocolate.
3. Place on Parchment Paper: Place the dipped cookies on a sheet of parchment paper.
4. Chill to Set: Place the cookies in the refrigerator for about 15-20 minutes, or until the chocolate is set. This will help the chocolate harden and prevent it from melting when you handle the cookies.
5. Enjoy! Once the chocolate is set, your Vegan Thin Mints are ready to enjoy! Store them in an airtight container in the refrigerator for best results. They are even better cold!

Tips for Success

• Use High-Quality Vegan Chocolate: The quality of the chocolate will greatly impact the taste of your Thin Mints. Choose a vegan dark chocolate that you enjoy eating on its own.
• Don’t Overbake the Cookies: Overbaked cookies will be dry and crumbly. Bake them just until the edges are lightly golden brown.
• Adjust Peppermint Extract to Taste: If you prefer a stronger peppermint flavor, you can add a little more peppermint extract to both the cookie dough and the chocolate coating. Be careful not to add too much, as it can be overpowering.
• Make it Gluten-Free: To make these cookies gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for best results.
• Add a Drizzle: For an extra touch of elegance, you can drizzle melted white vegan chocolate over the dipped cookies.
• Storage: Store these cookies in an airtight container in the refrigerator for up to a week. They can also be frozen for longer storage.

Troubleshooting

• Cookies Spreading Too Much: If your cookies are spreading too much during baking, it could be due to a few reasons. First, make sure your oven is at the correct temperature. Second, make sure you chilled the dough for long enough. Third, you may have added too much liquid to the dough. If this happens, try adding a little more flour to the dough.
• Chocolate Seizing Up: If your chocolate seizes up while melting, it could be due to moisture getting into the chocolate. Make sure your bowl and utensils are completely dry. You can try adding a teaspoon of vegetable oil or shortening to the chocolate to help smooth it out.
• Cookies Too Dry: If your cookies are too dry, you may have overbaked them. Try reducing the baking time slightly. You can also add a little more applesauce or plant-based milk to the dough.

Conclusion:

Well, there you have it! My take on Vegan Thin Mints – a recipe that I genuinely believe deserves a spot in your regular baking rotation. Why? Because it delivers that iconic, refreshing mint chocolate flavor we all crave, but without any of the dairy or animal products. It’s a win-win! The crisp, snappy chocolate coating combined with the cool, subtly sweet mint cookie creates a symphony of textures and tastes that’s simply irresistible. Trust me, even the most dedicated Thin Mint purists will be impressed by this vegan version.

But beyond just replicating a classic, this recipe offers so much more. It’s a testament to the fact that vegan baking doesn’t mean sacrificing flavor or texture. It’s about finding creative ways to achieve the same delicious results using plant-based ingredients. And in this case, I think we’ve absolutely nailed it. The cookies are surprisingly easy to make, requiring only a handful of readily available ingredients and a little bit of patience. The satisfaction of biting into a homemade, vegan version of your favorite treat is truly unparalleled.

Serving Suggestions and Variations:

Now, let’s talk about how to enjoy these little bites of heaven. Of course, they’re perfect on their own, straight from the fridge (or freezer, if you’re feeling adventurous!). But don’t limit yourself! These Vegan Thin Mints are incredibly versatile.

* Dessert Charcuterie Board: Add them to a dessert charcuterie board alongside fresh berries, vegan marshmallows, and other sweet treats for a stunning and crowd-pleasing display.
* Ice Cream Topping: Crumble them over your favorite vegan ice cream for an extra layer of flavor and texture. Mint chocolate chip ice cream, anyone?
* Hot Chocolate Companion: Serve them alongside a steaming mug of vegan hot chocolate for the ultimate cozy night in.
* Coffee Dunkers: They’re also fantastic for dunking in coffee or tea. The warm beverage softens the chocolate and releases the minty aroma, creating a truly delightful experience.
* Peppermint Bark Variation: Melt some extra vegan chocolate, spread it on a baking sheet, and sprinkle crushed Vegan Thin Mints on top for a quick and easy peppermint bark.
* Mint Chocolate Cheesecake Bites: Use the crushed cookies as a base for mini vegan cheesecakes.

And if you’re feeling creative, don’t be afraid to experiment with different variations. Try adding a pinch of sea salt to the chocolate coating for a salted chocolate mint flavor. Or, use a different type of extract, like orange or almond, to create a unique twist on the classic. You could even add a touch of espresso powder to the cookie dough for a mocha mint flavor. The possibilities are endless!

I truly hope you’ll give this recipe a try. It’s a fun and rewarding baking project that’s sure to impress your friends and family. And more importantly, it’s a delicious way to enjoy a classic treat without compromising your values.

So, grab your ingredients, preheat your oven, and get ready to create some magic in the kitchen. And when you do, please, please, please share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how much you enjoyed your homemade Vegan Thin Mints. Leave a comment below, tag me in your photos on social media – I can’t wait to see your creations! Happy baking!