Vegan Thin Mints [GF, Oil-Free]
These healthier vegan thin mints are downright delectable and easy to make at home! 10 simple ingredients, gluten-free, oil-free and made with no refined flour and no refined sugar!
Equipment
- You Will Need: a baking sheet, rolling pin, cookie cutter, parchment paper
Ingredients
Wet Ingredients
- 2 tbsp creamy peanut butter needs to be creamy and soft, not hard and dry. I get the best results with peanut butter that's been in the refrigerator
- 2 tsp vanilla extract
- 5 tbsp unrefined coconut sugar
- 1/4 tsp pure peppermint extract if using pure peppermint oil, use less!
- 2 tbsp plant-based milk
Dry Ingredients
- 1/2 cup plus 2 tbsp blanched almond flour
- 4 tbsp pure cacao powder
- 1/4 tsp mineral salt
- 1/8 tsp baking soda
Mint Dark Chocolate Coating
- 1 cup plus 2 tbsp dark chocolate chips
- 1/2 tsp peppermint extract or to taste
Instructions
- Add all wet ingredients to a medium bow. Whisk very well.
- Add all dry ingredients to the wet ingredients. Mix very well with a spatula. The dough will seem sticky but keep mixing and pressing and folding the dough with the spatula to form a big ball.
- Refrigerate the dough for about 15 minutes while you preheat the oven to 315 degrees and get your rolling supplies ready.
- When the dough is out of the fridge, start rolling. Lay a piece of parchment paper on the countertop. With your hands, roll the dough into a big ball and place it in the middle of the parchment paper. Add another piece of parchment paper on top of the dough so that the dough is in between the two pieces of parchment paper. This is so the dough doesn't stick to the rolling pin. Press down on the dough with your hands to flatten and then start rolling (or see alternative instructions above). You want your dough to be 1/8 of an inch thick (no larger or the texture will be off). I make my cookies about 1 & 3/4 inches inch wide. Use a cookie cutter or a bottle cap (see notes above) to make cookies. Re-roll dough and cut out cookies until you have about 23-24 small cookies.
- Bake for about 14-15 minutes on a cookie sheet lined with parchment paper. They will be relatively soft in the middle with firm edges when they come out of the oven, but will harden more as they cool. Cool on the baking sheet for about 5 minutes, then transfer to a cooling rack for about another 5 minutes.
- Add your dark chocolate chips in a medium bowl and microwave for about 1 minute and 15 seconds, stopping at the 30 second mark and 60 second mark to stir. Stir well and then add peppermint extract. Stir again.
- Start dipping your cookies following the instructions above. Lay the dipped cookies on a large plate lined with parchment paper.
- Freeze for about 30 minutes and enjoy! These cookies are meant to be kept and enjoyed straight from the freezer as they will get soft if not frozen.
Notes
- Make sure to read the detailed instructions in the "How to Make" section!
- Cookies will need to be kept in the freezer. Enjoy these straight from the freezer. These will get soft at room temperature.