Homemade Thin Mints

Easy to make, these Homemade Thin Mint Cookies are just as you remembered them - chocolatey, minty, and coated in chocolate for the perfect midday snack.

This is a sponsored post written by me on behalf of Whole Earth Sweetener Co.. All opinions are 100% mine.

As many of you know, March is my absolute favorite month of the year.

• Spring is less than a week away
• I am (hopefully) a year wiser as I celebrate another trip around the sun
• Baseball seasons is mere weeks away with Spring Training well underway
• And, of course, the world celebrates my people everywhere, the Irish!

Today on the blog we are beginning the St. Patrick’s Day celebration with one of my favorite cookies of all time: Homemade Thin Mints – simple, delicious, and filled with the perfect flavor combination of chocolate and mint, these simple cookies are a reason alone to celebrate. Better yet, these little gems are made with just half the sugar by using Whole Earth Sweetener's incredible Baking Blend.

You may remember I featured Whole Earth Sweetener a few months back with this gingerbread cookie recipe. Well, I was so impressed with their products, that I have been eagerly experimenting with them ever since. And in all that experimenting I found another perfect recipe for their signature Baking Blend.

Disclosure: This post may contain affiliate links.

What is Whole Earth Sweetener?

Whole Earth Sweetener is a company that is focused on great tasting, non-GMO sweeteners that are zero or lower calories. By combining naturally found extracts and fruit such as agave, stevia, monk fruit, and cane sugar and blending them into their signature sweeteners, they have done just what they have sought out to do: create sweetener blends that do not compromise on taste and can be part of a healthier lifestyle.

Whole Earth Sweetener has a variety of products including:

• Monk Fruit Juice Concentrate – a zero calories, non-GMO Project Verified concentrate for sweetening beverages such as tea and coffee.
• Baking Blend – a non-GMO Project Verified sugar and stevia blend that can be used in place of sugar for 50% fewer calories per serving than traditional sugar
• Whole Earth Sweetener Agave 50 – an organic, non-GMO Project Verified agave blend that has 50% fewer calories per serving than traditional agave

You can read about their complete inventory here.

HOW TO MAKE HOMEMADE THIN MINT COOKIES:

These vegan chocolate cookies just like you remember them. Thin and crisp chocolate wafers covered in rich chocolate and filled with minty flavor.

And the great news is they are no harder to make than any of my other cookies.

STEP ONE – MIX TOGETHER THE DRY INGREDIENTS.

That’s the flour, cocoa powder, baking powder, and salt. Set aside

STEP TWO – Make the BATTER

Beat the vegan butter until it is soft and creamy. Add Whole Earth Sweetener Baking Blend and beat until light and fluffy, scraping down the sides of the bowl as necessary. With the mixer running, slowly add 1 flax egg, vanilla, and peppermint extracts.

Add the dry ingredients until they are just combined. Be careful not to overmix or the dough will become gummy and dense.

STEP THREE – ROLL AND BAKE

Transfer the dough to a piece of parchment paper. Lay another piece of parchment on top and roll out the dough to about ¼" thick. Refrigerate for 1 hour.

Once the dough is firm enough to handle, cut out 2" round cookies and place on two parchment-lined baking sheets. Bake for 8-10 minutes.

TIPS AND TRICKS FOR MAKING THE PERFECT THIN MINT COOKIES

These vegan chocolate cookies are fairly straight forward. In fact, they are nearly fool-proof. Here are a few things to keep in mind when making these cookies.

• Do not overmix the dough. Overmixing encourages the gluten to develop making your cookies gummy and dense.
• Pull cookies out when they are slightly underdone. I found 8-10 minutes to be the perfect baking time. They will continue to harden as they cool.
• Don’t over-mix the chocolate at any point. Chocolate does not want to be messed with much. When mixing the ganache and chocolate, mix it only as much as necessary. Gentle heat will do most of the work itself.
• Make sure your cookies are completely cooled before dipping them in chocolate. If they are not, they will start to fall apart in the chocolate making your chocolate cold and clumpy.
• Store your cookies in an airtight container at room temperature for up to 7 days.

MORE VEGAN COOKIE RECIPES

If you know anything about me, then you know I love my cookies. Here are a few of my favorite vegan cookie recipes:

• Vegan Chocolate Chip Cookies
• Vegan Snickerdoodles
• Ginger Molasses Cookies
• Peanut Butter Cookies

There you have it! Beautiful, homemade vegan thin mint cookies. Let’s take a look at the recipe card below.

Homemade Thin Mints

Easy to make, these Homemade Thin Mint Cookies are just as you remembered them - chocolatey, minty, and coated in chocolate for the perfect midday snack. 

5 from 1 vote

Print Pin Rate

Prep Time: 1 hour 30 minutes

Cook Time: 10 minutes

Total Time: 1 hour 40 minutes

Servings: 36 cookies

Calories: 111kcal

Author: Sarah McMinn

Ingredients

• ¾ cup vegan butter
• ½ cup Whole Earth Sweetener Baking Blend
• 1 flax egg
• 1 teaspoon pure vanilla extract
• ¼ teaspoon peppermint extract
• 1 and ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 18 ounces vegan chocolate chips
• 2 tablespoons coconut oil

US Customary - Metric

Instructions

• In a stand-up mixer or in a bowl with a hand mixer, beat the vegan butter until soft and creamy. Add Whole Earth Sweetener Baking Blend and beat until light and fluffy, scraping down the sides of the bowl as necessary. With the mixer running, slowly add 1 flax egg, vanilla, and peppermint extracts.
• In a separate bowl combine flour, cocoa powder, baking powder, and salt. Add to the butter/baking blend mixture and mix on low until a uniform dough forms.
• Transfer the dough to a piece of parchment paper. Lay another piece of parchment on top and roll out the dough to about ¼" thick. Refrigerate for 1 hour.
• Preheat the oven to 375 degrees F. Using a cookie cutter or edge of a glass, cut out 2" round cookies and place on two parchment-lined baking sheets. Bake for 8-10 minutes.
• Let cookies cool for 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
• While cookies are cooling, melt chocolate chips and coconut oil in the microwave or a double boiler. Chocolate should be smooth and silky. (See photo above)
• Using a fork, dip cookies one at a time in chocolate and return to a parchment-lined baking sheet. Refrigerate for the chocolate to harden, about 5 minutes.
• Once the chocolate has hardened, remove from refrigerator and store in an airtight container at room temperature for up to 7 days.

Nutrition

Calories: 111kcal | Carbohydrates: 9g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Sodium: 47mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 180IU | Calcium: 26mg | Iron: 1.3mg