Vegan Thin Mints

Simple, 4-ingredient vegan Thin Mints are one of my favorite sweet-meets-salty treats. Perfectly chocolatey with a hint of mint and that incredible crunch we all love from the originals. They’re great for satisfying a sweet tooth (or an out-of-season cookie craving!) and easy to throw together in just a few minutes.

What Makes This Recipe So Good

• These taste nothing like crackers!! Trust me, I’m no stranger to the irresistibly buttery deliciousness of a Ritz cracker. Coat it in rich pepperminty chocolate, though? It transforms into something else entirely, becoming an impossibly convincing dupe for the fan-favorite Girl Scout cookie.
• These vegan Thin Mints are equal parts basic and indulgent. Buttery, salty crackers encased in a crisp shell of rich semi-sweet chocolate that’s been elevated by cool peppermint extract. What could be more delightful?!
• Ok, maybe slightly more delightful – they’re SO easy to make. Seriously, we’re talking 4 ingredients. 10-15 minutes max. Melt some chocolate, dip some crackers, pop them in the freezer. Before you know it, you’ve got a whole box worth of vegan Thin Mints at your fingertips.

Chef’s Tips

• Be careful not to overheat the chocolate, and don’t heat it too quickly. If you do, you risk the chocolate seizing, making it thick, dull, and dry. Don’t panic if that happens. Adding a little more chocolate and shortening can help, or you can stir in a touch of hot milk (non-dairy, since these are vegan Thin Mints!) until the mixture smooths out. Use just enough to make the chocolate workable again.
• If you have melted chocolate left over after dipping all your crackers, use it to dress up the cookies a little! After they’ve done their 10 minutes in the freezer, dip the tines of a fork in the leftover melted chocolate (remelt it a little if needed) then swing it over the tops of the cookies. Easy chocolate drizzle! You can also transfer the melted chocolate to a bag and pipe a drizzle of chocolate on each one, but the fork method is quick and easy and leaves you with less to clean up!

Other Tasty Vegan-Friendly Sweet Treats

• Dairy-Free Mint Shake (Vegan Shamrock Shake Recipe)
• Vegan Pineapple Upside-Down Cake
• The BEST Vegan Chocolate Chip Cookies
• Vegan Oatmeal Cookies
• Healthy-ish Apple Nachos
• Vegan Coconut Cream Pie
• The Best Avocado Chocolate Mousse (Vegan, Dairy Free)
• Vegan Marshmallows

Recipe By: Cheryl Malik

5 from 1 vote

Easy Vegan Thin Mints

Prep 20 minutes minutes

Cook 0 minutes minutes

Freeze 10 minutes minutes

Total 30 minutes minutes

This simple 4-ingredient recipe for vegan Thin Mints yields deliciously convincing cookies with one surprising main ingredient.

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36 cookies

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Equipment

• large baking sheet
• parchment paper
• freezer
• Medium microwave-safe bowl
• Microwave
• Silicone spatula
• 2 forks

Ingredients

• ▢ 2 cups vegan semi-sweet chocolate chips
• ▢ 2 tablespoons vegan shortening
• ▢ 1 ½ teaspoons peppermint extract
• ▢ 36 Ritz original crackers

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Instructions

 

• Line large baking sheet with parchment paper and set aside. If necessary, clear space in freezer to allow baking sheet to sit level.
• Add 2 cups vegan semi-sweet chocolate chips and 2 tablespoons vegan shortening to medium microwave-safe bowl, then place bowl in microwave. Microwave ingredients 60 seconds at 50% power.
• Remove bowl from microwave and stir chocolate and shortening together, then return bowl to microwave. Microwave ingredients 30 seconds on 50% power. Repeat process, stirring mixture well after each 30-second burst, until chocolate and shortening are fully melted and combined into smooth mixture. Be very careful not to over-microwave.
• Once chocolate mixture is smooth, remove bowl from microwave. Add 1 ½ teaspoons peppermint extract to mixture and stir to incorporate.
• Place one Ritz cracker in bowl of melted chocolate. Using fork, flip cracker over in chocolate until all sides are thoroughly coated.
• Carefully lift chocolate-covered cracker out of melted chocolate and hold over bowl to allow excess chocolate to drip off. Transfer chocolate-covered cracker to prepared baking sheet. Note: for smoother cookie edges, scrape bottom of cracker against edge of bowl first to remove excess chocolate, then place cookie on baking sheet..
• Repeat process until all 36 Ritz original crackers have been dipped in chocolate and placed on baking sheet in one even layer, making sure cookies do not touch or overlap.
• Place filled baking sheet in freezer. Freeze cookies 10 minutes or until chocolate shell has hardened.
• Once chocolate has hardened, transfer cookies to sealable freezer bag or airtight freezer-safe container. Serve cookies chilled and store extra cookies in refrigerator or freezer to keep chocolate hard.

• Peppermint Extract: If using peppermint oil instead of extract, you’ll need to reduce the amount. I recommend ⅛-¼ teaspoon peppermint oil to replace 1 ½ teaspoons peppermint extract.
• Ritz Crackers: Some varieties of Ritz crackers contain dairy products, though most Ritz crackers are vegan. Be sure to check the label closely before purchasing.

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Approximate Information for One Serving

Serving Size: 1 vegan thin mint cookieCalories: 94calProtein: 1gFat: 6gSaturated Fat: 3gTrans Fat: 0gCholesterol: 0mgSodium: 26mgPotassium: 2mgTotal Carbs: 10gFiber: 1gSugar: 6gAdded Sugars: 6gNet Carbs: 9gCalcium: 4mgIron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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