Copycat Vegan Thin Mint Cookies recipe
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Ingredients
- 10 ounces vegan dark chocolate chips (such as Nestle® Toll House® Simply Delicious) 10 ounces vegan semisweet chocolate chips (such as Nestle® Toll House® Simply Delicious) 1 tablespoon coconut oil 1 teaspoon peppermint extract 36 buttery round crackers (such as Ritz®)
Nutrition Info
- 95.4 caloriescarbohydrate: 11.8 gcholesterol: : -fat: 5.7 gfiber: 0.7 gprotein: 1.2 gsaturatedFat: 3 gservingSize: -sodium: 27.2 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Copycat Vegan Thin Mint Cookies
Directions
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Line baking sheets with parchment paper.
Combine dark chocolate chips, semisweet chocolate chips, and coconut oil in a large microwave-safe bowl. Heat in a microwave oven for 1 minute and stir. Continue heating 30 seconds at a time, stirring after each heating, until chips are melted and smooth. Add peppermint extract and stir.
Drop 1 cracker into melted chocolate. Use a spoon to push cracker into chocolate mixture until evenly coated. Transfer coated cracker to a prepared baking sheet. Repeat with remaining crackers and chocolate mixture, reheating mixture in 20-second intervals if it becomes too thick.
Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.