These homemade healthy thin mints can be made completely vegan by using dairy-free vegan chocolate chips. That’s it! This recipe is completely egg-free and dairy-free. If you’ve tried any of my other vegan recipes, like my Vegan Raspberry Brownies, or my Millionaire Bars, you know that vegan treats definitely can taste delicious!
1. In a medium-size bowl shift in oat flour and cacao powder. Then mix in coconut sugar, pink salt, and baking powder until everything is well incorporated and there are no lumps of cacao powder or oat flour.
2. Next, mix in the wet ingredients until everything is well incorporated and a thick batter forms.
3. Preheat oven to 350 F. and line a cookie sheet with parchment paper.
4. Form the dough into a ball and place it between two pieces of parchment paper. Press it down with your hands and then use a rolling pin or glass jar to roll the dough out until it is about ¼ inch thick. Use a small glass (such as a shot glass) or circular cookie cutter (about 1 inch in diameter) to cut out circular cookies and place them on your parchment-lined cookie sheet. Gather leftover cookie dough and repeat steps until all dough has been used (should make around 30 cookies).
5. Bake cookies at 350 F. for 15-20 minutes until firm and a little crisp (they will crisp more after fully cooling). Transfer onto a small plate and let cool completely (you can place them in the freezer to cool faster, only takes about 5-10 minutes). Save your parchment paper!
6. While the cookies are cooling, make the chocolate coating by melting chocolate chips and coconut oil in the microwave or using a double boiler (if melting in microwave, melt in 25-second intervals, stirring in between each to avoid burning). Then mix in the peppermint extract.
7. Using a fork, dip the cookies in the melted chocolate. Let any excess drip off before placing them back on your parchment-lined baking sheet. If you have leftover chocolate you can drizzle it on top of the cookies if desired.
8. Chill thin mint cookies in freezer 10-15 minutes to allow chocolate to set. Enjoy! Store in the refrigerator for up to 10 days or in the freezer for up to 3 months.
Warm Water: the reason we use warm water is that anything too cold will cause the coconut oil to solidify again, making our batter have coconut oil chunks in it, which is not what we want.
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