Chef’s secret time: I stumbled on this recipe the way chefs stumble on a shortcut — by accident and then by obsession. One afternoon I wanted Thin Mints without the guilt, so I played with oats, cocoa, and a splash of peppermint until the dough tasted exactly like a childhood troop badge of honor. I kept nudging ingredients until the cookie snapped the right way and the chocolate coating stayed glossy without cracking. Now I’m sharing that little kitchen hack: a thin, crisp, vegan mint cookie that holds up to dunking and makes your pantry feel like a candy factory.
Quick Facts
- Yield: Serves 8 (about 30–36 cookies)
- Prep Time: 20 minutes
- Cook Time: 9–11 minutes per batch
- Total Time: 40 minutes (including chilling and cooling)
Why This Recipe is Awesome
This recipe gives you a crispy, minty cookie that snaps like the classic Thin Mint but stays lighter and totally vegan. It tastes chocolatey, smells like a candy counter when the peppermint hits the air, and offers that satisfying glossy chocolate coating. It’s so easy even your oven can’t mess it up — plus I include little tricks so the chocolate doesn’t bloom and the cookies stay thin and crunchy.
Ingredients
For the Main Dish:
- 1 1/2 cups rolled oats (pulse to make oat flour)
- 1/2 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut sugar (or brown sugar)
- 1/3 cup melted coconut oil (plus extra for brushing)
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 3/4 tsp peppermint extract (start small — potent stuff)
- 2 tbsp ground flaxseed + 6 tbsp warm water (flax “egg”)
- 1–2 tbsp unsweetened almond milk (only if needed to bring dough together)
For the Chocolate Coating:
- 8 oz vegan dark chocolate chips or chopped dark chocolate
- 1 tbsp coconut oil
- Optional: extra 1/4 tsp peppermint extract for the glaze
How I Make It
Step 1:
Make the flax “egg” by whisking 2 tbsp ground flaxseed with 6 tbsp warm water. Let it sit 5 minutes until gelled. Meanwhile, pulse the 1 1/2 cups rolled oats in a food processor until fine — that’s your quick, inexpensive oat flour. The oats smell warm and nutty as they grind; it makes me want to bake everything immediately.
Step 2:
Preheat the oven to 350°F. In a bowl, whisk together the oat flour, 1/2 cup almond flour, 1/3 cup cocoa, 1/2 tsp baking soda, and 1/4 tsp salt. Add the sugar and mix until evenly colored. The cocoa gives the mixture a dusty, rich aroma — cozy and chocolatey.
Step 3:
Stir the melted 1/3 cup coconut oil, 1/4 cup maple syrup, 1 tsp vanilla, and 3/4 tsp peppermint extract into the flax gel. Pour the wet into the dry and mix with a spatula until a pliable dough forms. If it feels too dry, add 1–2 tbsp almond milk. Chill the dough 10 minutes so it firms and spreads less in the oven — I pop it in the fridge while I line pans.
Step 4:
Line two baking sheets with parchment. Scoop tiny portions (about 1 tbsp) and roll into balls, then flatten each to about 1/8–1/4 inch thick — the thinner, the crispier. Bake at 350°F for 9–11 minutes, rotating pans halfway through. Watch the edges: they should look matte and firm and the centers will still feel slightly soft. Let cookies cool completely on the sheet — they firm up as they cool and develop that perfect snap.
Step 5:
Melt the 8 oz vegan chocolate with 1 tbsp coconut oil in a double boiler or microwave in 30-second bursts, stirring each time until glossy. Stir in 1/4 tsp peppermint extract if you want a stronger mint hit. Dip each cookie halfway or brush the chocolate on, then set on parchment. Chill 10–15 minutes until the coating sets with a glossy sheen. Listen for that satisfying snap when you break one — music to my ears.
Pro Tips
- Pulse oats until very fine for a smooth cookie base; coarse oats make a cakier result.
- Measure the dough thin — thin equals crisp. Use a rolling pin between parchment for super even thickness.
- Temper the chocolate slightly by stirring as it cools to about 85–90°F before dipping for a glossy finish that resists bloom.
- If your peppermint extract tastes medicinal, cut it with a tiny extra vanilla— it softens the sharpness.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap almond flour for extra oat flour for a nut-free version (cookies turn slightly drier — add 1 tbsp almond milk if needed).
- Use coconut sugar or cane sugar interchangeably; coconut sugar adds caramel notes while cane keeps it neutral.
- Replace coconut oil with melted vegan butter for richer flavor (not as coconutty).
- Gluten-free: this recipe already works gluten-free if you use certified gluten-free oats.
Variations & Tips
- Chocolate-dipped only on one side for a thin mint look and lighter bite.
- Add a teaspoon of instant espresso powder to the dough for deeper chocolate flavor.
- Kid-friendly version: reduce peppermint to 1/2 tsp for a gentler taste.
- Spicy twist: add a pinch of cayenne and cinnamon for a Mexican-chocolate vibe.
- Holiday twist: sprinkle crushed candy cane on top right after dipping for peppermint crunch.
- Make sandwich cookies: spread a thin layer of vegan peppermint cream between two cookies.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Store baked, uncoated cookies in an airtight container at room temperature for 3 days, or refrigerate up to a week. Freeze fully cooled cookies (stack with parchment) up to 2 months. Thaw on the counter before dipping or serving.
- Can I double the recipe?
- Sure thing. Double everything and bake on multiple sheets; rotate sheets halfway through baking to ensure even color. You may need two batches in the oven depending on rack space.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if you swap (so 3 tbsp oil for 4 tbsp butter equivalent). Coconut oil gives a hint of tropical flavor; use neutral oil for less coconut presence.
- How do I know it’s done?
- Look for matte, firm edges and slightly soft centers. The cookies will feel fragile when hot but firm up as they cool. Aim for crisp, not chewy.
- What if I don’t have ingredient X?
- Out of almond flour? Use extra oat flour. No maple syrup? Use agave or light corn syrup in a pinch (less flavor depth). No peppermint extract? Use crushed peppermint candy stirred into the melted chocolate.
How I Like to Serve It
I love a stack of these on a simple white plate with a steaming mug of almond milk latte or peppermint tea — perfect for chilly evenings or holiday cookie swaps. They work beautifully for lunchbox treats, after-dinner coffee cookies, or a party platter with fruit and nuts. Stick them on a dessert board with other small bites and watch guests pick them up first.
Notes
- Store cookies in an airtight container at room temp for up to 3 days; chill coated cookies to keep the chocolate glossy. Freeze for longer storage.
- If you warm the chocolate, don’t overheat above 115°F or it may seize. Reheat gently in short bursts.
Final Thoughts
Closing: You just leveled up your cookie game — now go impress someone, or just yourself, with these homemade thin, minty beauties!