Recipes: Cari's Thin Mint

Cari Heberger, a HFFC vendor, keeps our baked goods department stocked with a divine selection of cookies and treats. Every so often (especially around the holidays,) Cari like to whip up a batch of these Vegan Thin Mints for us. Perhaps you've tasted them on a visit to the co-op. They're exceptionally good. Cari got the recipe from one of her favorite websites, and perfected it with a small tweak. She's happy to share her findings with you and yours this winter.  




  • 1 ¼ cup all-purpose flour (or gluten-free all-purpose flour)
  • 1 cup sugar
  • ½ cup cocoa powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¾ cup vegan margarine (Cari uses coconut oil)
  • 3 tablespoons soy, almond, or rice milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure peppermint extract


  • This Chocolate Coating recipe will coat half the cookies (about 32). If you are baking off all of the dough, double this recipe.
  • 2 cups semisweet chocolate chips (dairy-free)
  • 1 tablespoon vegan margarine (Cari uses coconut oil)
  • ½ teaspoon peppermint extract


In a food processor, pulse flour, sugar, cocoa powder, salt, and baking soda until combined. Add margarine (or coconut oil), milk, vanilla, and mint extract. Pulse a few more times until the mixture comes together. Transfer the mixture to a large bowl and knead it with your hands until it comes together and all the flour is incorporated. Chill the dough in the refrigerator for 1 hour.

Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or silpats. Remove dough from refrigerator. Roll a heaping teaspoon 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 about ¼ inch thick and bake for 12-14 minutes. Let cool completely.


Melt chocolate chips and margarine (or coconut oil) in a double boiler or microwave. Stir in the mint extract and mix until smooth. Dip completely cooled cookies into the chocolate and remove with a fork, gently scrapping off excess chocolate using the side of the bowl. Or, spread a thin layer of the chocolate on top of the cookies. Place cookies on a parchment-lined plate or tray and refrigerate until chocolate coating sets. Store in the refrigerator until serving.