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Dairy-Free Thin Mints

  • Yield: 100 1-inch cookies 1x


These dairy-free and egg-free thin mints take a bit of time to make, but taste even better than the original! The chocolate cookie dough comes together quickly in the food processor and is a dream to work with, it’s like chocolate play-doh. 



Cookie Dough:

  • 1 1/2 cups cake flour (I used Swan’s Down)
  • 3/4 cup cocoa powder ( I used Nestle)
  • 1 1/4 cup powdered sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 14 T (3/4 cup plus 2 T) dairy-free margarine or shortening at room temp

Chocolate Coating:

  • 2 cups of safe chocolate chips for dipping ( I used Divvies)
  • 2 T. shortening
  • Peppermint extract to taste


  1.  Place everything except the margarine into a food processor and pulse a few times to mix.
  2.  Slice the margarine or shortening into the food processor bowl.
  3. Pulse about 8-10 times until the margarine is well blended, the mixture is still crumbly and hasn’t come together into a ball yet.
  4. Dump the crumbly mixture onto a piece of plastic wrap and form into a flat disk.
  5.  Refrigerate for at least an hour.
  6. Roll out to 1/4 inch thickness and cut into 1 inch rounds or hearts. I have a really cool set of nesting fluted round cutters that I got from Amazon, which I use all the time, the smallest size is perfect.
  7.  Place the cookies on a parchment lined baking sheet and place in the freezer.
  8.  Preheat the oven to 350 while the cookies freeze.
  9.  Bake for 10-12 minutes. They should puff up, then flatten out. When they start smelling good, they’re probably ready.
  10. Let them rest on the baking sheet for a few minutes before moving to a cooling rack, they’re pretty fragile when hot.
  11. When cool, you can dip them! Melt the chocolate chips and the shortening in a microwave, 30 seconds at a time, stirring well until they are completely melted. Mix in the peppermint extract. I used about 1/4 teaspoon per cup of chocolate chips, you may want to use more or less. Dip the cookies quickly and place on a Silpat or waxed paper. Make sure to tilt and shake the cookies so the chocolate coat is thin and not really overwhelmingly thick. Once you’re done, put all the cookies in the freezer. Once the chocolate is dry, you can transfer all the cookies to a freezer-safe container for safe-keeping! Enjoy!


These are kinda fussy as far as measuring goes, I think because the dry ingredients can get really packed down during storage. For the flour, cocoa and powdered sugar, fluff them up with spoon, then scoop with the measuring cup and level off with a knife.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American