Thin Mints…do you like Thin Mints? Because I’ll tell you what, I used to love those little chocolate cookies. I would stick a few in the freezer so that when I was craving something sweet, or it came that time for a midnight snack, they were ice cold and extra crisp. But since being diagnosed with my dairy allergy,I can not eat them. I have finally discovered an amazing recipe for dairy free and vegan thin mints. This is a super easy recipe.. there are only 3 ingredients. Read below to find out how to make delicious, no-bake Thin Mints, that will be the perfect sweet treat on Valentine’s Day!
Vegan Thin Mints
15-20 cream filled chocolate cookies ( I used Newman-O’s purchased from Whole Foods,they are vegan)
10 oz. semi-sweet chocolate chips
First, take your cookies, split them, and scoop out all of the cream. You can dispose of the cream, or if you’re feeling daring, go right ahead and eat it.
Next, it’s time to melt the chocolate chips. I created a double broiler to melt mine. Pour the chocolate in the glass bowl and stir until all of the chips have melted, then quickly remove from the stove so it doesn’t burn. Add in a few drops of peppermint extract. You can add as much or as little as you like, depending on how minty you want the cookies to be. Take one of the cookie halves and dip it in the chocolate using tongs, making sure it’s covered completely. Give the tongs a few taps against the bowl to allow the excess chocolate to drip off.
Place the cookie on a lined cookie sheet and repeat the dipping process until all of your cookie halves are covered. I chose to add some pink and white sprinkles on top of a few to make them pretty for Valentine’s Day.
Stick the tray in the fridge for about 10 minutes until the chocolate has hardened, and there you go! The perfect Thin Mint.