Healthy Vegan Thin Mints

so we can have chocolate cookies that are actually healthy? YES YES YES! one of my childhood favorite cookies has be redone, veganized and made oh so much better for you. Who also grew up eating thin mints? Aren’t they awesome! honestly, my version is so good that you won’t even notice much of a difference. there’s enough sweetness and that’s the key. sometimes desserts are so laden with sugar that we can’t taste the other ingredients. not a problem here!

the center, OH MY GOSH THE CENTER. it’s a divine bite. minty, chocolate-y, fresh and perfectly sweet. i already ate 2 and promised Alex they won’t all be gone when he gets home, ugh.

tag me in your posts if you make this!! have a great day friends 🙂

ingredients and directions

  • 1 cup almond flour
  • 1 tbsp cacao powder
  • 1/4 cup flax meal
  • 1 tsp baking powder
  • 2 tbsp maple syrup
  • 2 tbsp very creamy sunflower seed butter (nut butter works too but needs to be on the softer side)
  • 1 tsp peppermint extract
  • 1/4 cup unsweetened almond milk

chocolate sauce

  • 1/3 cup dairy free dark chocolate chips
  • 1/3 cup unsweetened almond milk
  • 3 tbsp room temp coconut oil
  • 1/4 tsp peppermint extract

mix all cookie ingredients in a bowl until the batter is thick and well-combined. mold into cookies (about 2.5 tbsp each) and slightly flatten. i made 8! bake on a parchment lined baking tray at 350 degrees for 12 minutes. cool completely and then dip in the chocolate sauce.

for the chocolate sauce, melt the chocolate and almond milk together. then, mix in the coconut oil and peppermint extract. dunk the cookies, coat well and place in the freezer for an hour until they harden. store in the fridge or freezer in an airtight container.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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