How is the dough for these Whole Wheat Thin Mints prepared?

The dough is quickly made by pulsing dry ingredients with coconut oil, almond milk, vanilla, and mint extract in a food processor until combined.

What makes these Thin Mints vegan?

These Thin Mints are vegan because they use plant-based ingredients like whole wheat flour, coconut sugar, coconut oil, almond milk, and vegan dark chocolate chips.

What's the best way to get thin cookies before baking?

After chilling, roll the dough into a cylinder, then make thin slices and press them into the pan, aiming for a flat shape.

How do I ensure the chocolate coating sets properly?

After dipping, place the cookies on a cookie sheet and refrigerate them until the chocolate coating is completely set.

Can I store these Whole Wheat Thin Mints for later?

Yes, store the coated cookies in the refrigerator until serving to keep the chocolate firm and the cookies fresh.

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Whole Wheat Thin Mints
[Vegan]

GC By: Gabrielle St. Claire

Author Bio

Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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A stack of homemade vegan Whole Wheat Thin Mints, coated in dark chocolate with a hint of peppermint, on a white plate.

Vegan Whole Wheat Thin Mints with mint leaf

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Whole Wheat Thin Mints [Vegan]

Dairy Free

If you love homemade replicas of classic desserts or simply crave a vegan cookie that will become a staple in your home... these vegan whole wheat Thin Mints are it!

Ingredients You Need for Whole Wheat Thin Mints [Vegan]

To Make the Cookies:

1 1/4 cup whole wheat flour
3/4 cup coconut sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup coconut oil (solid)
3 tablespoons almond milk (more if needed)
1 teaspoon pure vanilla extract
1/2 teaspoon pure peppermint extract

To Make the Coating:

2 cups vegan dark chocolate chips
1 tablespoon coconut oil
1/2 teaspoon peppermint extract

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How to Prepare Whole Wheat Thin Mints [Vegan]

In a food processor, pulse flour, sugar, cocoa powder, salt, and baking soda until combined.
Add coconut oil, milk, vanilla, and mint extract. Pulse a few more times until the mixture comes together. If it's still more of a dust, you can add almond milk 1 tablespoon at a time.
Transfer the dough onto a surface and with your hands knead the dough until it comes together and all the flour is incorporated. Chill the dough in the refrigerator for 1 hour.
Pre-heat the oven to 350°F.
Remove dough from refrigerator. Roll the dough into a large cylinder-like shape.
Make Thin slices and press into the pan. You want the cookies to be on the thin flat side as they will slightly rise but not spread a lot and they'll be coated with chocolate making them thicker. Bake for 12-14 minutes. Let cool completely.
Coating: Melt chocolate chips and coconut oil in a microwave-safe bowl for 1 minute, stirring every 10 seconds until fully melted.
Stir in the mint extract. Dip completely cooled cookies into the chocolate with a toothpick or cocktail pin and let the excess drip off.
Place cookies on a cookie sheet and refrigerate until chocolate coating sets. Store in the refrigerator until serving.