Anyone who knows me knows that I love cookies/ cookie dough, and what’s better in the run up to Christmas than a triple chocolate mint thin cookie? These vegan mint thin cookies contain cocoa, mint chocolate chunks and delicious mint thins to create a melt in the mouth gooey fondant centre.
Nutritional Information
Each cookie contains 227 calories, 4g of protein and 3g of fibre.
Ingredient Choices
Branded After Eight mint thins contain milk and are not vegan friendly. For this recipe, I used the Tesco own brand mint thins (main collection, not intentionally free from) as a vegan friendly alternative. The Divine brand mint thins are also dairy free.
For my chocolate chips, I used chopped Divine Mint Chocolate, which contains small mint crisp pieces to add another texture element and an extra hint of mint.
Substitutions
If you suffer from a nut allergy and still want to try this recipe, I recommend using Wow Butter as a substitute. Alternatively, you can use a seed butter, like tahini.
How to store and does it keep?
Store in an airtight container, somewhere cool and dry and they should keep for 4-5 days.
Vegan Mint Thin Cookies
Vegan mint thin cookies/ after eight cookies with a gooey fondant centre. The perfect simple Christmas flavoured bake.
This recipe is gluten free, dairy free and vegan. It does contain nuts and may contain soy depending on your choice of dairy alternatives.
Vegan Mint Thin Cookies
Ingredients
- ¼ cup vegan butter
- ¼ cup peanut butter
- ½ cup golden caster sugar
- ¾ cup oat flour
- ¼ cup cocoa powder
- 8 mint thins
- 35 g dairy free chocolate chips mint chocolate optional
- ½ tsp peppermint extract
- Non-dairy milk optional
Instructions
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Preheat your oven to 175°c and line a baking tray with greaseproof paper.
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Mix your butters and sugar in a food processor until thoroughly combined and smooth. Add the peppermint and continue to mix. Slowly add in the flour and cocoa powder, bit by bit, until combined and smooth. If your dough is looking a little dry, add a tbsp or two of your chosen non-dairy milk. Add the chocolate chips and pulse once more to roughly mix them in.
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Divide your dough into 16 small balls. Flatten each of them then place a mint thin in the centre and seal and smooth the edges to make sure the mint thin is comfortable placed in the middle. Try to keep it as close to the centre as you can with none of the mint thin sticking out of the edges. If it’s too close to the edge, you may find the fondant spills out of the cookie while cooking.
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Place your prepared cookie on the tray you prepared earlier and cook in the centre of the oven for approximately 12 minutes for cookies that are harder on the edges and gooey in the centre. Leave to cool for at least 15 minutes before you eat them. The fondant in the centre of the cookie needs to set and they’ll firm as they cool.
Serve and enjoy!
Until tomorrow,
Sophie
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