Remaking this girl-scout favourite cookie so you can have them all year round!
A crispy mint chocolate cookie, spread with a layer of slightly minted chocolate icing, to give you an after dinner, lunch, breakfast, snack, pre-snack snack, pre-lunch, anytime of the day, worthy treat. Let me warn you, these Thin Mint Cookies will leave you wanting more.
As with all Thin Mint Cookies, it starts with the cookie itself. I’m talking about that crispy snap you can feel when you bite into it. After many trials and about 50 cookies later, I finally got that crisp factor I was looking for.
As there are no eggs in the recipe, I had to find an alternative that would give me the same moisture plus make them crispy. In the end, I used a combination of maple syrup and coconut sugar. They create the perfect sweetness, the maple syrup adds the moisture and in the oven the syrup helps to give them that crunch factor. I used a similar combination in my Gingersnap Cookies.
Please though, do not use the maple flavouring syrup. Use the good stuff! The flavouring syrup will alter the taste and not react the same way as the pure syrup.
For the peppermint flavouring in these Thin Mint Cookies, I used food-grade pure essential oil. This oil goes a very long way. 5 drops is all I needed in the cookies and 1 drop in the icing. If you don’t own the pure essential oil then you can use peppermint extract but the same rule applies. A little goes a long way. I’ve included this alternative for you in the method.
For the cookie cutter, I used a 5cm round one. I just used my scone cutter, which meant that my edges weren’t completely smooth, instead had a crinkled edge. But that doesn’t faze me.
Another important thing you have to note is allowing these cookies to rest in the fridge before baking them! Very important and do not even think about skipping this step. There is a reason some dough and most cookies, rest in the fridge before cooking. It gives the vegan butter time to go hard again. If you put them straight in the oven when the butter is already warm, they spread everywhere. So fridge = cookies that hold their shape a lot better.
….So what are you waiting for? Let’s get baking!
- - ⅓ cup (70g) vegan butter
- - ¼ cup (40g) coconut sugar
- - ¼ cup (80mL) maple syrup
- - 5 drops food-grade pure essential peppermint oil (or ⅛ teaspoon peppermint extract)
- - ¼ teaspoon vanilla extract
- - 1 cup (155g) plain flour
- - ⅓ cup (35g) cacao powder
- - ¼ teaspoon baking powder
- - ⅛ teaspoon salt
- Chocolate Topping
- - ½ cup (105g) vegan chocolate chips
- - 1 teaspoon (5g) coconut oil
- - 1 drop food-grade pure essential peppermint oil (or 2-3 drops peppermint extract)
- Lay a baking tray with grease proof paper.
- Make the cookies first. Beat butter in a stand mixer with the paddle attachment on, or you can do this with a hand-held beater, for 1 minutes until smooth and creamy. Add in the sugar and beat again for another minute.
- Beat in the maple syrup, peppermint oil and vanilla until combined.
- In a separate bowl, sift together the flour, cacao powder, baking powder and salt. Mix together so it’s evenly combined.
- Add the dry ingredients into the bowl of the wet and mix until just combined. Using your hands form the dough into a ball.
- Lay a piece of baking paper on your kitchen counter and transfer the dough to it. Using baking paper helps to stop the dough from sticking to anything. Lay another piece of baking paper over the top of the ball of dough, this stops your rolling pin from sticking to it, and roll out until it’s 1cm thick.
- Using a round 5cm cookie cutter, cut as many circles out as you can and place them 1.5cm from each other on the lined baking tray. Re-roll the remaining dough and continue cutting until all the dough is used. Chill the cookies in the fridge for an hour. Chilling is essential.
- Preheat the oven to 180°C/355°F. Once oven is warm, take the cookies out of the fridge and put straight into the oven for 13-15 minutes. They will be slightly soft in the middle and firmer on the outside. Remove from oven and leave to cool completely on the tray.
- Once the cookies are cooled, make the chocolate topping. Melt all the ingredients together in a double boiler or in the microwave. For the microwave version, place the chocolate and coconut oil into a microwave safe bowl and melt in 20 second increments, stirring after each one, until it’s completely smooth and melted. Stir through the peppermint oil.
- Spread the top of each cookie with a layer of chocolate. You can either dunk the tops into the bowl or use a knife to spread it over the top. Place the tray of chocolate covered cookies into the fridge to set. Once set, enjoy!