Name: One Bowl Vegan Thin Mints Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup sugar; 4 tablespoons (56g) vegan butter, at room temperature; Pinch salt; 1/2 teaspoon baking powder; 1/2 teaspoon espresso powder*; 1 and 1/2 tablespoons non-dairy milk; 1/4 + 1/8 teaspoon peppermint extract; 3/4 cup (90 grams) all-purpose flour; 1/4 cup (20 grams) Dutch-process cocoa powder — plus more for rolling; 1 cup dark or vegan semi-sweet chocolate chips; 1 tablespoon refined coconut oil (for no coconut flavor); 1/2 teaspoon peppermint extract

Jump to Recipe· 4.1 from 85 reviews

If you’ve ever wished for a homemade treat that captures the nostalgic magic of Thin Mints but fits perfectly into a vegan lifestyle, then you are absolutely going to adore this One Bowl Vegan Thin Mints Recipe. It’s incredible how just one bowl, simple pantry staples, and a touch of peppermint transform into these irresistibly tender, chocolatey cookies with a smooth, minty finish. Whether you’re a longtime vegan, a curious sweet-lover, or just on the hunt for a reliable crowd-pleaser, this recipe is pure joy in every bite and couldn’t be easier to pull off.

Ingredients You’ll Need

The image shows a white marbled surface with 10 clear glass bowls and cups arranged neatly. The top row has three bowls: one with white flour, one with powdered sugar, and one with brown cocoa powder. Below them, there are smaller bowls with white sugar, milk, and chopped dark chocolate. At the bottom, three small clear bowls hold liquids: vanilla extract, water, and another clear liquid. Everything is well spread out and easy to see, with soft lighting highlighting the textures of each ingredient. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this One Bowl Vegan Thin Mints Recipe lies in its simplicity and how each ingredient contributes something essential—flavor depth, perfect texture, and that signature minty freshness. No complicated prep, no obscure ingredients, just pure deliciousness coming together effortlessly.

1/2 cup sugar: Adds just the right sweetness to balance the cocoa and peppermint.
4 tablespoons (56g) vegan butter, at room temperature: Ensures a tender crumb and rich mouthfeel.
Pinch salt: Enhances the chocolate flavor and balances sweetness.
1/2 teaspoon baking powder: Provides a gentle lift for the perfect cookie texture.
1/2 teaspoon espresso powder: Intensifies the chocolate notes without overpowering.
1 and 1/2 tablespoons non-dairy milk: Keeps the dough moist and pliable.
1/4 + 1/8 teaspoon peppermint extract: Delivers that refreshing, cooling flavor that defines Thin Mints.
3/4 cup (90 grams) all-purpose flour: The foundational structure for your cookies.
1/4 cup (20 grams) dutch-process cocoa (plus extra for rolling): Offers a deep, rich chocolate taste and beautiful dark color.
1 cup dark or vegan semi-sweet chocolate chips: For coating the cookies with luscious, melty chocolate.
1 tablespoon refined coconut oil: Helps achieve a smooth chocolate coating without any coconut flavor.

How to Make One Bowl Vegan Thin Mints Recipe

Step 1: Prepare the Dough

Start by grabbing your largest mixing bowl because we’re doing this all in one! Beat together the sugar and vegan butter with a hand mixer until the mixture turns slightly light and fluffy, about one minute. This step is key to developing the soft base of your cookie dough.

Step 2: Combine the Ingredients

Add a pinch of salt, baking powder, non-dairy milk, and 1/4 teaspoon of peppermint extract to your bowl. Mix it until everything blends smoothly. Then sift in your all-purpose flour and dutch-process cocoa powder—this ensures your cookies have a velvety depth and soft texture. Use your hands to bring the dough together gently, making sure not to overwork it, keeping them tender and melt-in-your-mouth perfect.

Step 3: Chill and Prep for Baking

Pop the entire bowl into the fridge to chill while you preheat the oven to 350°F. This chilling lets the dough firm up, making rolling easier and preventing spreading. On a clean surface, generously dust with extra cocoa powder to keep the dough from sticking. Your rolling pin deserves a cocoa makeover too!

Step 4: Shape Your Cookies

Roll out the dough into a 1/8-inch thick slab. Use a 2 and 1/2-inch circle cutter to stamp out perfect, uniform cookie rounds. Don’t worry about the leftover dough—simply re-roll and keep cutting until you have about 12 cookies ready for their chocolate moment. These cookies won’t spread much, so place them fairly close on your parchment-lined baking sheet.

Step 5: Bake the Cookies

Bake for 13 to 15 minutes until you smell the rich chocolate and the cookie edges look set but not hard. They retain a tender chew after baking, so resist the urge to overbake. Let your cookies cool completely right on the baking sheet, then pop the whole tray into the fridge to chill before the final coating step.

Step 6: Coat and Chill

This is where the magic really happens. Using the same bowl (because who wants more dishes?) melt together the dark chocolate chips and coconut oil in 30-second bursts, stirring after each. Once silky smooth, stir in the remaining 1/8 teaspoon peppermint extract. Dip each cookie into the luscious chocolate, fully coating it, then place it back on parchment to set. I love to balance the cookie on a fork and gently tap off excess chocolate—it creates an even, thin shell that’s delightfully crisp.

Step 7: Set and Store

After coating, store your cookies in the fridge to let the chocolate shell harden completely. Once set, keep them in an airtight container in the fridge to maintain their fresh, minty crunch.

How to Serve One Bowl Vegan Thin Mints Recipe

A close-up view of a clear glass bowl filled with smooth, melted dark brown chocolate. A spoon holding a round, flat chocolate cookie coated in the same shiny, rich chocolate is held above the bowl by a woman's hand with purple nail polish. In the background, two uncoated dark brown cookies rest on a white wire cooling rack, placed on a white marbled surface. The scene focuses on the glossy texture of the melted chocolate and the layering of the coated cookie above the bowl photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these Thin Mints are already star quality, you can elevate presentation with a delicate dusting of powdered sugar or a few crushed peppermint candies sprinkled on top after glazing for a festive touch. A tiny mint leaf on the side also adds a fresh aroma and a charming look for gatherings.

Side Dishes

Pair your vegan Thin Mints with a cold glass of oat milk or a warm cup of vegan hot chocolate for ultimate comfort. These cookies also make a delightful companion to a scoop of dairy-free vanilla ice cream, creating a refreshing contrast of cold creaminess against rich chocolate and mint.

Creative Ways to Present

For entertaining, arrange your One Bowl Vegan Thin Mints Recipe cookies in a circular pattern on a cake stand or tiered platter. Wrap small stacks in parchment and tie with twine for gift-worthy packaging. You can also sandwich a dollop of dairy-free frosting between two cookies, turning them into decadent mint chocolate cookie sandwiches everyone will swoon over.

Make Ahead and Storage

Storing Leftovers

Your Thin Mints keep best when stored in an airtight container in the refrigerator. This not only maintains the crisp chocolate coating but also preserves the chewy texture inside. Properly stored, they will stay fresh and delicious for up to one week—though they rarely last that long!

Freezing

If you want to save your tasty One Bowl Vegan Thin Mints Recipe for longer, they freeze beautifully. Arrange the cookies in a single layer on a baking sheet and flash freeze for an hour before transferring to a freezer-safe container or bag. This prevents them from sticking. They can be frozen for up to 3 months without losing that perfect minty chocolate goodness.

Reheating

No need to warm these cookies, but if you prefer them slightly soft, remove from the fridge and let them sit at room temperature for 10 to 15 minutes. Avoid microwaving as it can compromise the crisp chocolate coating. Enjoy them just as they are for the perfect balance of textures.

FAQs

Can I use a different kind of vegan butter for this recipe?

Absolutely! Just make sure to use a vegan butter that’s soft at room temperature for easy creaming with the sugar. Brands with higher fat content tend to yield richer cookies, but any vegan butter will work.

What if I don’t have peppermint extract on hand?

Peppermint extract is what gives these Thin Mints their classic flavor, but you could experiment with spearmint extract or even a drop of mint essential oil (food-grade only). The taste will be slightly different but still delightful.

Why do we use espresso powder in the dough?

A small amount of espresso powder enhances the depth of the chocolate flavor without making the cookies taste like coffee. It’s a baker’s secret to intensify cocoa richness, giving your Thin Mints a more complex and satisfying profile.

Can I make these gluten-free?

With some modification, yes! Substitute the all-purpose flour for a gluten-free blend that measures cup-for-cup, and make sure your cocoa and other ingredients are certified gluten-free. Note that texture might shift slightly, but the minty chocolate love remains.

Is this really a one bowl recipe?

Indeed! The dough and batter come together in one bowl, and the melted chocolate for coating can be done in the same bowl once cleaned and dried—saving cleanup time and keeping things simple and fun.

Final Thoughts

There’s something so satisfying about making a classic favorite from scratch and having it align perfectly with your vegan lifestyle. This One Bowl Vegan Thin Mints Recipe is not only straightforward but also a guaranteed hit that fills your kitchen with the most tempting aroma of rich chocolate and refreshing peppermint. I can’t wait for you to try it out and experience these tender, minty cookies that are as charming as they are delicious. Get mixing, because these Thin Mints are destined to become a beloved staple in your dessert repertoire!