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Nutritional Info
  • Servings Per Recipe: 64
  • Amount Per Serving
  • Calories: 114.4
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 36.4 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.6 g

View full nutritional breakdown of Vegan Thin Mint Cookies calories by ingredient
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Vegan Thin Mint Cookies

Submitted by: ZOMBIERUNNER


Number of Servings: 64

Ingredients

    Cookies
    1 cup all-purpose flour (or gluten-free all-purpose flour)
    1 cup sugar
    cup cocoa powder
    teaspoon salt
    teaspoon baking soda
    cup vegan margarine
    3 tablespoons soy, almond, or rice milk
    1 teaspoon pure vanilla extract
    teaspoon pure peppermint extract
    Chocolate Coating
    This Chocolate Coating recipe will coat half the cookies (about 32). If you are baking off all of the dough, double this recipe.
    2 cups semisweet chocolate chips (dairy-free)
    1 tablespoon vegan margarine
    teaspoon peppermint extract

Directions

To make the Cookies
In a food processor, pulse flour, sugar, cocoa powder, salt, and baking soda until combined. Add margarine, milk, vanilla, and mint extract. Pulse a few more times until the mixture comes together. Transfer the mixture to a large bowl and knead it with your hands until it comes together and all the flour is incorporated. Chill the dough in the refrigerator for 1 hour.

Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or silpats. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball. Evenly flatten the dough with your fingertips so that it is about inch thick and bake for 12-14 minutes. Let cool completely.

To make the Chocolate Coating
Melt chocolate chips and margarine in a double boiler or microwave. Stir in the mint extract and mix until smooth. Dip completely cooled cookies into the chocolate and remove with a fork, gently scrapping off excess chocolate using the side of the bowl. Or, spread a thin layer of the chocolate on top of the cookies. Place cookies on a parchment-lined plate or tray and refrigerate until chocolate coating sets. Store in the refrigerator until serving.


Serving Size: 64 cookies

Number of Servings: 64

Recipe submitted by SparkPeople user ZOMBIERUNNER.






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