I tried this recipe over the weekend, and they took me straight back to my childhood. My mom used to store boxes of Thin Mints in our freezer, which is exactly what I did with my homemade vegan cookies. And I’ll be honest, they probably won’t last long!
1 1/4 cup all-purpose flour
1 cup sugar
1/2 cup cocoa powder
1/4 tsp. salt
1/4 tsp. baking soda
3/4 cup vegan margarine
3 Tbsp. nondairy milk (I use almond, rice, or soy)
1 tsp. pure vanilla extract
1/2 tsp. pure peppermint extract
Chocolate Coating (Double the recipe for the chocolate coating if you plan to bake off all the dough.)
2 cups dairy-free semi-sweet chocolate
1 Tbsp. vegan margarine
1/2 tsp. peppermint extract
In a food processor, pulse the flour, sugar, cocoa powder, salt, and baking soda until combined.
Add the margarine, milk, vanilla, and peppermint. Pulse a few times until the mixture comes together.
Transfer the mixture to a large bowl and knead with your hands in the bowl for 1 minute.
Chill the dough in the refrigerator for 1 hour.
Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or Silpats.
Remove the dough from the refrigerator. Roll a heaping teaspoonful of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball.
Evenly flatten the dough with your fingertips so that it is approximately 1/4-inch thick and bake for 12 to 14 minutes. Let cool completely.
Melt the chocolate chips and margarine over a double boiler or in the microwave.
Stir in the peppermint extract and mix until smooth.
Dip the completely cooled cookies into the chocolate and remove with a fork, gently scraping off any excess chocolate using the side of the bowl. (Or spread a thin layer of the chocolate on top of the cookies.)
Place the cookies on a parchment-lined plate or tray and refrigerate until the chocolate coating sets.
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