These vegan thin mint cookies are a homemade version of the classic cookie so many people love, with crisp chocolate wafers coated in smooth mint-flavored dark chocolate. They’re thin, snappy, deeply chocolaty, and refreshing all at once, making them incredibly hard to stop eating. If thin mint cookies have ever been a favorite in your house, this vegan version delivers all the nostalgia with simple pantry ingredients and no dairy, eggs, or soy.
What makes these cookies especially satisfying is their texture. The chocolate cookie base bakes up crisp and delicate without being dry, while the mint chocolate coating adds just the right amount of sweetness and coolness. They taste rich without being heavy and refreshing without being overpowering. Best of all, they’re surprisingly easy to make and come together in under an hour from start to finish.
These cookies are perfect for year-round baking, but they feel especially right during the cooler months or whenever you’re craving that familiar chocolate-mint combination. They also freeze beautifully, which means you can keep a stash on hand whenever a thin mint craving strikes.
Why You’ll Love These Vegan Thin Mint Cookies
The cookie dough itself is simple and forgiving. Cornstarch helps create a tender, crisp texture, while powdered sugar keeps the dough smooth and easy to work with. Coconut oil provides richness without needing butter, and coconut cream adds just enough moisture to bring the dough together. The result is a dough that rolls easily between parchment paper and holds its shape beautifully during baking.
Once baked and cooled, the cookies are dipped into a glossy mint chocolate coating. Using melted dark chocolate with a bit of coconut oil creates a smooth finish that hardens nicely and gives the cookies that classic thin mint snap. The peppermint extract adds freshness, and adjusting the amount allows you to control how subtle or bold the mint flavor is.
These vegan thin mint cookies pair really well with my double chocolate cookies and my chocolate peanut butter crinkle cookies. All three cookies are perfect for a vegan dessert board for parties and celebrations.
What You’ll Need for These Vegan Thin Mint Cookies:
Step-By-Step Instructions
1. Combine the Dry Ingredients
Begin by combining the flour, cornstarch, powdered sugar, cocoa powder, baking powder, and salt in a large bowl. Whisk well to evenly distribute everything and break up any lumps.
2. Add the Wet Ingredients
Next, in a small bowl or measuring cup, mix together the melted coconut oil, three tablespoons of coconut cream, and vanilla extract. Pour this mixture into the dry ingredients and stir until the dough just comes together. If the dough feels too dry, add more coconut cream a teaspoon at a time. The dough should hold together when squeezed but should not feel moist or sticky.
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3. Shape and Chill the Dough
Shape the dough into a disc, wrap it, and chill for about ten minutes. This brief chill helps firm the dough without making it too hard to roll. If the dough chills longer and becomes stiff, let it sit at room temperature for a few minutes before rolling.
4. Cut Out The Cookies
Preheat the oven to 350°F and line baking sheets with parchment paper. Roll the dough between two sheets of parchment paper to about one quarter inch thick. Use a small round cookie cutter to cut out cookies, or slice the dough into squares with a knife. Gather and re-roll any scraps as needed.
5. Bake the Cookies
Place the cookies on the prepared baking sheets, leaving a little space between them. They won’t spread much. Bake for eight to ten minutes, until the cookies are just dry to the touch. Let them cool on the baking sheet for five minutes before transferring to a cooling rack.
6. Make the Coating
Once the cookies are completely cool, prepare the chocolate coating. Finely chop the dark chocolate and melt it gently over a double boiler or in short microwave intervals, stirring often. Let the residual heat finish melting the chocolate, then stir in the coconut oil and peppermint extract. Taste and adjust the mint flavor as needed.
7. Dip the Cookies
Finally, dip each cookie into the chocolate using a fork, letting the excess drip off before placing the cookies onto a parchment-lined surface. Allow the chocolate to set completely before transferring the cookies to an airtight container.
Tips for the Best Vegan Thin Mint Cookies
Don’t over-hydrate the dough. Adding too much coconut cream will make the dough greasy and harder to roll.
Roll the dough between parchment paper. This eliminates the need for extra flour and keeps the cookies tender.
Use dark chocolate bars, not chocolate chips. Chocolate chips contain stabilizers that prevent them from melting smoothly and becoming glossy.
Adjust the peppermint carefully. Peppermint extract is strong, so start with less and add more gradually. Adding too much liquid flavoring can cause the chocolate to seize. If that happens, add a small amount of melted coconut oil to smooth it out.
Let the cookies cool completely before dipping. Warm cookies will melt the chocolate and prevent it from setting properly.
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Storage and Freezing
These vegan thin mint cookies store well at a cool room temperature for up to five days in an airtight container. For longer storage, they can be frozen for up to one month. Freezing actually enhances their snap and makes them extra refreshing straight from the freezer.
Why This Recipe Works
This recipe captures everything people love about classic thin mint cookies while keeping the process approachable and flexible. The crisp cookie base, smooth mint chocolate coating, and clean chocolate flavor make these cookies feel indulgent without being complicated. They’re perfect for sharing, gifting, or keeping tucked away for yourself.
Final Thoughts On These Vegan Thin Mint Cookies
These vegan thin mint cookies are proof that homemade versions of classic treats can be just as satisfying as the originals, if not better. They’re crisp, refreshing, chocolatey, and nostalgic in all the best ways. Whether you’re making them for a special occasion or just because you’re craving something minty and sweet, this is a recipe that delivers every time.
Vegan Thin Mint Cookies
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Ingredients
- 1 cup + 2 tbsp/135g all-purpose flour
- 4 tbsp/32g cornstarch
- 1 cup/120g powdered sugar
- 7 tbsp/35g coco powder
- 1/2 tsp/2g baking powder
- 1 tsp/5ml vanilla extract
- 1/4 tsp/2g salt
- 6 tbsp/90ml coconut oil melted
- 3-4 tbsp/45-60ml coconut cream
- Coating:
- 8 oz/225g dark chocolate vegan
- 1 tbsp/15ml coconut oil
- 1/4 – 1/2 tsp/1-3ml peppermint extract
Equipment
- Large Bowl
- Measuring Cups
- plastic wrap
- Cookie Sheet
- Rolling Pin
- Cookie Cutter
- Heat Proof Bowl
- Small Pot
- Fork
Method
- In a large bowl, combine flour, cornstarch, powdered sugar, cocoa powder, baking powder, and salt. Stir or whisk to evenly distribute ingredients and break up any lumps.
- In a measuring cup or small bowl, combine coconut oil, 3 tbsp/45ml coconut cream, and vanilla.
- Pour into flour mixture and stir, trying to get all powder incorporated until mixture just holds together. If too dry, add more coconut cream, 1 tsp/5ml at a time. Do not over moisten. Dough should just hold together when squeezed, but not be moist.
- Gather dough into disc, cover in plastic wrap and chill for 10 minutes. Do not leave for longer as dough will become to hard to roll. If leaving dough longer, allow to come to just below room temperature before rolling.
- Preheat oven to 350°F/175 C. Line baking sheets with parchment.
- Between two sheets of parchment, roll out dough without adding any additional flour. Roll to 1/4”/6mm thick.
- Use a 1 1/2”/4cm cookie/biscuit cutter to cut desired shapes or cut into squares with a knife.
- Excess dough can be gathered up and rerolled for more cookies.
- Place on prepared baking sheets with 1”/2.5cm between cookies (they do not spread much).
- Bake for 8-10 minutes until just dry to touch.
- Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack.
- Once cookies are completely cool they can be coated.
- Chop chocolate finely and place in a heat proof bowl over a pot of simmering water until mostly melted. Alternatively, melt in the microwave in blasts of 15 seconds or less, stirring after each one. Allow residual heat to finish melting chocolate.
- Add the coconut oil and peppermint extract and stir until smooth. Taste and adjust mint flavour. Adding extra extract (not oil based) can cause the chocolate to seize/thicken. If this happens, add more melted coconut oil, a small amount at a time, until a dipping consistency is reached.
- Use a fork to dip cookies into the chocolate, shaking off the excess before placing on a parchment or wax paper lined baking sheet.
- Allow to harden completely before moving to an airtight container. Can be stored for up to five (5) days at a cool room temperature or up to one (1) month in the freezer
