Copycat Vegan Thin Mint Cookies – a delicious recipe with chocolate chips, chocolate chips, coconut oil, peppermint, crackers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
7260
kcal
Calories
777
g
Fat
94
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 10 ounces vegan dark chocolate chips (such as Nestle(R) Toll House(R) Simply Delicious), 10 ounces vegan semisweet chocolate chips (such as Nestle(R) Toll House(R) Simply Delicious), 1 tablespoon coconut oil, 1 teaspoon peppermint extract, and more.
Yes, Copycat Vegan Thin Mint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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