A crispy mint chocolate cookie, spread with a layer of slightly minted chocolate icing to give you an after dinner, lunch, breakfast, snack, pre-snack snack, pre-lunch, any time of the day, worthy treat. These Thin Mint Cookies will leave you wanting more.
Thin Mint Copy-Cat Cookies [Vegan]
- 1/3 cup vegan butter
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 5 drops food-grade pure essential peppermint oil (or 1/8
- teaspoon peppermint extract)
- 1/4 teaspoon vanilla extract
- 1 cup plain flour
- 1/3 cup cacao powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1 teaspoon coconut oil
- 1 drop food-grade pure essential peppermint oil (or 23 drops peppermint extract)
- Lay a baking tray with greaseproof paper.
- Make the cookies first. Beat butter in a stand mixer with the paddle attachment on, or you can do this with a hand-held beater, for 1 minutes until smooth and creamy. Add the sugar and beat again for another minute.
- Beat in the maple syrup, 5 drops peppermint oil, and vanilla until combined.
- In a separate bowl, sift together the flour, cacao powder, baking powder, and salt. Mix together so it’s evenly combined.
- Add the dry ingredients to the bowl of the wet and mix until just combined. Using your hands form the dough into a ball.
- Lay a piece of baking paper on your kitchen counter and transfer the dough to it. Using baking paper helps to stop the dough from sticking to anything. Lay another piece of baking paper over the top of the ball of dough, this stops your rolling pin from sticking to it, and roll out until it’s 1/2-inch thick.
- Using a round 2 1/2-inch cookie cutter, cut as many circles out as you can and place them 1-inch from each other on the lined baking tray. Re-roll the remaining dough and continue cutting until all the dough is used. Chill the cookies in the fridge for an hour. Chilling is essential.
- Preheat the oven to 355°F. Once the oven is warm, take the cookies out of the fridge and put straight into the oven for 13-15 minutes. They will be slightly soft in the middle and firmer on the outside. Remove from oven and leave to cool completely on the tray. Once the cookies are cooled, make the chocolate topping.
- Melt all the remaining ingredients together in a double boiler or in the microwave. For the microwave version, place the chocolate and coconut oil in a microwave-safe bowl and melt in 20-second increments, stirring after each one, until it’s completely smooth and melted. Stir in the peppermint oil.
- Spread the top of each cookie with a layer of chocolate. You can either dunk the tops into the bowl or use a knife to spread it over the top. Place the tray of chocolate covered cookies into the fridge to set. Once set, enjoy!
An important thing you have to note is allowing these cookies to rest in the fridge before baking them! Very important and do not even think about skipping this step. There is a reason some dough and most cookies, rest in the fridge before cooking. It gives the vegan butter time to go hard again. If you put them straight in the oven when the butter is already warm, they spread everywhere. So fridge = cookies that hold their shape a lot better. Store covered in the fridge for up to 6 days. They do soften over time.