Whether you are looking for a fun recipe to make with your family or a vegan alternative to the traditional thin mints this recipe does not disappoint. Making traditional recipes vegan is something that my family loves to do, but we don’t like to over complicate recipes or use too many ingredients. Thankfully this recipe is as simple as it is sweet. I love to pair mine with a tall glass of coconut milk and with only 9 ingredients baking these couldn’t be easier!  Grab your ingredients and let’s get to it.


Makes 15-22 cookies depending on how big you make them

Preheat oven to 350 F. Line a baking sheet with parchment. Combine all ingredients except the last three ingredients in a bowl. 

Stir to form a dough. Freeze your dough for about 5-10 minutes as it makes it much easier to roll out and cut. 

Once frozen roll out, cut dough into circles with a cookie cutter or small jar lid.  I found the shape of a champagne glass turned upside down was perfect.

While you make the chocolate coating freeze the cookies so the chocolate will stick well. For the coating, add in come coconut oil and carefully melt the chocolate chips. The coconut oil makes the chocolate much smoother and easier to coat. Once melted stir in the peppermint extract. Dip cookies in chocolate and place on a parchment-lined plate, and freeze.

I stored these in the freezer once done for the classic crispiness of Thin Mints!