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 a 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.
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 beverarges 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.
These Homemade Thin Mints use Whole Earth Sweetener’s signature Baking Blend to cut the amount of sugar in half and significantly reduce the calories! The Baking Blend bakes just like traditional sugar, not compromising the texture or taste of these classic cookies at all.
Life is complicated enough these days. Dessert should be simple.
And so this St. Patrick’s Day, I’m keeping it real simple with these Homemade Thin Mints. Filled with the perfect flavor combination of chocolate and mint then baked to perfection and dipped in even more chocolate, what’s not to love? This Friday I will be celebrating my Irish heritage by cozying up with my kids, a couple of these cookies, and a handful of stories. Together we will slow down, simplify, and enjoy life’s greatest treasures.
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.
Keyword: Homemade Thin Mints
Servings: 36 cookies
Calories: 111 kcal
Author: Sarah McMinn
- 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 chocolate to harden, about 5 minutes.
- Once chocolate has hardened, remove from refrigerator and store in an airtight container at room temperature for up to 7 days.