The Vegan Thin Mint Cookies are yummy and have 115 kcal per serving. Prepare this dessert in just 52 minutes. Serve them at lunches, feasts, holidays, festivals, get-togethers, or functions. It contains all-purpose flour, unsweetened cocoa powder, salt, baking powder, vegan butter, organic granulated sugar, unsweetened applesauce, vanilla extract, unsweetened almond milk, vegan dark chocolate, peppermint extract, and coconut oil. This recipe has nuts included; use oat milk to get a nut-free version. We may pair these cookies with hot coffee, almond milk, mixed berries, chocolate ice cream, cold brew, coconut ice cream, or chocolate bark. Keep these Vegan Thin Mint Cookies in the refrigerator for two weeks.
STATS:
- Total Time: 52 minutes
- Calories: 115 kcal
- Diet: Vegan
- Chilling Time: 20 minutes
- Servings: 24 cookies
- Cuisine: American
- Preparation Time: 20 minutes
- Course: Dessert
- Serving Size: 1 cookie
- Cooking Time: 12 minutes
EQUIPMENT:
- Mixing bowls
- Electric mixer
- Rolling pin
- Measuring cups
- Baking paper
- Cookie cutter
- Measuring spoons
- Baking sheet
- Cooling rack
- Microwave-safe bowl
- Fork
INGREDIENTS:
FOR THE COOKIES:
- Quarter tsp salt
- ½ cup softened vegan butter
- 2 tbsp unsweetened applesauce
- Half tsp baking powder
- 1 tsp vanilla extract
- Half cup unsweetened cocoa powder
- 2 tbsp unsweetened almond milk
- Half cup organic granulated sugar
- 1½ cups all-purpose flour
FOR THE CHOCOLATE COATING:
- One tsp peppermint extract
- 10 ounces chopped vegan dark chocolate
- One tsp coconut oil
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- It gives structure to the cookies and gives them a crispy texture. This flour works well as it makes thin and sturdy cookies. You may use cassava flour as per your preference.
UNSWEETENED COCOA POWDER:
- We use this to include a rich chocolate taste that makes classic Thin Mints cookies. It helps the cookies not get too sweet. Dutch-process cocoa powder is a good alternative to use instead.
VEGAN BUTTER:
- It makes the tender and crispy cookies while giving richness. Vegan butter helps the dough roll smoothly. You may use vegan baking sticks as another option.
UNSWEETENED APPLESAUCE:
- We use this applesauce instead of eggs to add moisture to the cookies. This ingredient helps the dough bind together and make soft cookies. You may use chia egg as a substitute.
VEGAN DARK CHOCOLATE:
- It makes the signature crunchy coating on the cookies. You may use vegan baking chocolate as per your choice.
INSTRUCTIONS:
- First, put baking paper on the tray & heat the oven to 350°F.
- Whisk cocoa powder, salt, baking powder, and flour in the bowl.
- In another vessel, beat vegan butter and sugar, then mix applesauce and vanilla extract.
- Then slowly mix dry ingredients and pour in the almond milk to make the smooth dough.
- Wrap the dough to chill for 20 minutes, then roll it ⅛-inch thick.
- Cut the dough into small circles with a cookie cutter and put them on the sheet to bake for 12 minutes.
- Cool the cookies properly and melt the dark chocolate with coconut oil.
- Include peppermint extract and dip the cookies in the chocolate.
- Put the coated cookies on the baking paper and refrigerate till they get hard.
SERVING SUGGESTIONS:
HOT DRINKS:
- Hot Coffee
- Espresso
- Cappuccino
- Hot Chocolate
- Peppermint Tea
- Green Tea
- Chai Tea
COLD DRINKS:
- Almond Milk
- Oat Milk
- Iced Coffee
- Cold Brew
- Vegan Chocolate Milk
- Iced Matcha Latte
DESSERT:
- Fresh Strawberries
- Mixed Berries
- Vegan Brownies
- Chocolate Truffles
- Coconut Macaroons
ICE CREAM:
- Chocolate Ice Cream
- Mint Chocolate Chip Ice Cream
- Coconut Ice Cream
- Vegan Vanilla Ice Cream
- HOLIDAY:
- Sugar Cookies
- Gingerbread Cookies
- Peanut Butter Cookies
- Chocolate Bark
- Fudge
TIPS:
- Chill the dough, then roll it for better and easier cutting.
- A good-quality vegan chocolate gives better results in the dessert.
- Coat the cookies, then refrigerate to set the chocolate better and get a tasty dessert.
- Cool the cookies completely, then dip in the chocolate for better texture.
STORAGE INFORMATION:
FRIDGE:
- Include the cookies in the vessel to store for two weeks.
FREEZER:
- Freeze the dessert in the box for three months.
FAQs:
What makes the cookies soft?
- Cook them a little longer or cool them well to get better results.
Can I exclude peppermint in this recipe?
- Yes, you may skip it because the cookies will still be yummy.
Which chocolate gives better results in the dessert?
- You may use any vegan, good-quality dark chocolate in the recipe.
Can I prepare the dough earlier than required time?
- Yes, you may refrigerate the dough two days in advance, then bake when needed.
NUTRITIONAL INFORMATION:
Net Carbs: 11 grams
Total Carbs: 13 g
Fiber: 2 g
Calories: 115 kcal
Protein: 1.5 g
Iron: 0.9 grams
Calcium: 15 mg
Vitamin A: 120 IU
Sodium: 45 milligrams
Potassium: 85 mg
