Copycat Vegan Thin Mint Cookies recipe

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Ingredients

10 ounces vegan dark chocolate chips (such as Nestle® Toll House® Simply Delicious)
10 ounces vegan semisweet chocolate chips (such as Nestle® Toll House® Simply Delicious)
1 tablespoon coconut oil
1 teaspoon peppermint extract
36 buttery round crackers (such as Ritz®)

Nutrition Info

95.4 calories
carbohydrate: 11.8 g
cholesterol: : -
fat: 5.7 g
fiber: 0.7 g
protein: 1.2 g
saturatedFat: 3 g
servingSize: -
sodium: 27.2 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Line baking sheets with parchment paper.

  2. Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.

  3. Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.

  4. Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

Recipe Yield

3 dozen

Recipe Note

These mock Thin Mint Girl Scout cookies made with only 4 ingredients are not only delicious but vegan also!

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