Description
Delight in these One Bowl Vegan Thin Mints, a deliciously easy-to-make cookie recipe that combines rich cocoa and refreshing peppermint in a vegan-friendly treat. Perfectly thin and crisp, these cookies are dipped in a smooth dark chocolate peppermint coating, making them a festive and indulgent snack or dessert.
Ingredients
Cookie Dough
- 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
Chocolate Coating
- 1 cup dark or vegan semi-sweet chocolate chips
- 1 tablespoon refined coconut oil (for no coconut flavor)
- 1/2 teaspoon peppermint extract
Instructions
- Prepare the Dough: In a large bowl, use a hand mixer to beat the sugar and vegan butter until the mixture is light and fluffy, about 1 minute. This creates a smooth base for your cookie dough.
- Combine Wet and Dry Ingredients: Add a pinch of salt, baking powder, non-dairy milk, and 1/4 teaspoon peppermint extract to the bowl. Mix until combined. Then sift in the flour and cocoa powder, mixing gently until incorporated. Use your hands near the end to form the dough, being careful not to over-mix.
- Chill the Dough and Preheat Oven: Place the bowl with the dough in the refrigerator to chill. Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll Out and Cut Cookies: Once chilled, dust your rolling surface and rolling pin with cocoa powder. Roll the dough out to a 1/8-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out the cookies, dusting off any excess cocoa powder. Transfer the cut cookies to the prepared baking sheet.
- Re-roll Dough: Gather the remaining dough, roll it out again, and cut more cookies until you have 12 total. Since they don’t spread during baking, you can place the cookies close together on the baking sheet.
- Bake the Cookies: Bake the cookies in the preheated oven for 13-15 minutes, or until they emit a chocolatey aroma and look dry around the edges.
- Cool Cookies: Let the cookies cool completely on the baking sheet. For best results, allow the baking sheet to cool to room temperature before transferring it to the refrigerator to chill further.
- Melt Coating Ingredients: In a microwave-safe bowl, combine the chocolate chips and coconut oil. Melt in 30-second intervals, stirring between each until fully melted and smooth. Stir in 1/2 teaspoon peppermint extract.
- Dip Cookies: Using a fork, dip each cooled cookie into the melted chocolate, coating it completely. Shake off excess chocolate by tapping the fork on the side of the bowl and place the coated cookies back onto parchment-lined baking sheet.
- Set the Coating: Refrigerate the chocolate-coated cookies until the chocolate is fully set. Store the finished cookies in an airtight container in the fridge to keep them fresh and crisp.
Notes
- The espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Using refined coconut oil prevents any coconut taste from affecting the chocolate coating.
- Ensure cookies are completely cooled before dipping to avoid melting the coating.
- Store cookies in an airtight container in the refrigerator for optimal freshness and texture.
- Rolling surface and rolling pin should be dusted with cocoa powder to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
