Vegan Thin Mints

Happy Monday everybody. Despite the weekend just ending, I feel more sleep deprived than ever. I’m tired, cranky, a little irrational but I knew one thing: my body definitely wanted vegan thin mints. Sorry for my excessive Facebook updates on Saturday guys. I just really wanted vegan thin mints to be a thing I could buy at the grocery store. Unfortunately it’s not a thing, unless you live in the U.S. and have access to one of the manufacturers that use animal-product-free sugar refining methods. Evidently I do not, so here I am, sharing the recipe I used to make these amazing cookies. And while I’m cranky and tired, I’m going to share a little rant with you guys. It’s been a while since my last rant (although maybe that was more a call to action than a rant), but a rant you shall have today.

My rant is about veganism, because despite the positive support I’ve had from my friends and family, perfect strangers have decided it’s okay to judge me based on my food choices. I recently posted about why I went vegan and ever since then, I’m noticing more and more attention being directed to me because I’ve announced it on my blog.

A couple weeks ago, I wanted to get some sushi with a friend, so we went to this awesome sushi place in Etobicoke that’s tiny, but has the most exuberant sushi chef I’ve ever met. He was so cheery, excited to make sushi, and hot damn because he can make a mean sushi roll.

The last time I came, I was only vegetarian, so ingredients like spicy mayo and tempura weren’t an issue. I could have eggs no problem. This time around I told him I was vegan, so basically all I could have were the avocado cucumber rolls (pretty much my favourite anyway, if you want to make em, I have a post about them here). So I ordered the vegetarian bento box (actually vegan bento box), which came with an avocado cucumber roll, cucumber roll, and veggie california roll (red pepper, carrot, cucumber, and avocado apparently). The box came with salad and miso soup, pretty standard stuff.

Three rolls, a salad, soup, and a couple edamame beans on the side? That’s a solid dinner, right? I thought so. But this guy asked me if I wanted anything else, and when I replied no he said.

“Oooh. No meat… you on diet, right?”

…

Excuse me?

There were a myriad of ways to interpret that.

1. You think I’m overweight, therefore I should be on a diet
2. Apparently I’m a big girl, so I should be eating more food than your standard bento box
3. People stop eating meat for diets.

NO.

Just… no.

First of all, I am not overweight. I’m 5’5, I weigh just under 150 lbs, I’m mostly muscle (here’s the most recent photo I could find of my entire body), and I’m a size 8. Regardless of that fact, as someone who runs a restaurant, wouldn’t you want me to be eating more?

Secondly, what’s it to you if I just want to eat a bento box? Maybe that’s plenty enough for me?

Lastly, just because people stop eating meat, it doesn’t mean that they’re on a diet. It drives me nuts when people say they’re vegan for weight loss. BEING VEGAN DOES NOT MEAN YOU ARE GOING TO LOSE WEIGHT. A plant-based diet balanced with proper nutrition, exercise, and hydration is what can result in weight loss, but veganism is so much more than a plant-based diet.

Everyone has different reasons for being vegan. Ethical, environmental, health-related, yes and sometimes weight loss is a by-product of this type of diet.

But eating vegan does not necessarily mean you’ll lose weight. You know what’s vegan?

• Oreos (well not always, their sugar source can be questionable)
• Regular, Salt & Vinegar and BBQ potato chips
• Duncan Hines frosting
• Sweet Chili Heat Doritos
• Ghirardelli Hot Chocolate (Chocolate hazelnut, chocolate mocha, and double chocolate)
• Red Bull
• Cracker Jacks
• Munchos
• Sour Patch Kids (excluding food dyes)
• Pillsbury Crescent Rolls
• Sara Lee Cherry Pie (I know, shocking!)
• Crisco…

And the list goes on.

Basically you can be vegan without even touching healthy food.

The misconception that a vegan diet is one that will result in weight loss drives me up the wall. Even an omnivorous diet that’s balanced with actual nutrition-rich foods will result in weight loss.

Do not assume that all vegans are skinny. Some are, some aren’t. It’s up to the individual’s food choices, exercise habits, and genetics that may or may not result in a slim physique.

End rant.

In other news, these thin mints are amazing. Recipe changes were only made to the method but I didn’t use the same measurements for the chocolate coating. They’re amazing, best kept in the fridge, and will definitely satisfy your thin mint cravings. Vegan thin mints, ftw! Although I do want to support Girl Guides/Girl Scouts, so make a donation but then make your own cookies haha.

For the original recipe, visit Chloe Coscarelli =)

Print Recipe

Vegan Thin Mints

Author: Lisa Le

Ingredients

For the dough:

• 3/4 cup vegan butter
• 1 cup white granulated sugar
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cup flour
• 1/2 cup cocoa powder
• 3 tbsp almond milk or other milk alternative
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract

For the chocolate coating:

• 2 1/2 cups vegan chocolate chips
• 1 1/2 tsp peppermint extract
• 3 tbsp coconut oil

Instructions

To make the dough:

• Cream the vegan butter and sugar together until incorporated. Mix in sifted baking soda, salt, flour and cocoa powder with almond milk, vanilla extract, and peppermint extract until a dough forms and all ingredients are incorporated (I recommend using your hands).
• Roll into a log about 15" long or about 1 1/2 inch in diameter. Wrap in plastic wrap and let chill in the fridge for about an hour until firm.
• Preheat oven to 350F.
• Unwrap and cut into coins (less than a 1/4 inch/1/2 cm thick) and arrange on a lined baking sheet at least 3/4 inch apart (they spread a bit unless you chill the whole baking sheet + cut coins in the fridge first). Bake for 12 minutes at 350F. You will need to cook in two batches unless you save half the dough for another time (if that's the case, half the ingredients needed for chocolate coating). Remove and let cool on a wire rack.

For the chocolate coating:

• Once completely cool, melt the chocolate chips, peppermint extract, and coconut oil over low simmering heat in a double boiler. Coat the cooled cookies and scrape off as much chocolate as you can (you want a very thin layer of chocolate or else it's overwhelming). Place on a lined baking sheet, let set in the fridge for at least half an hour. Keep in fridge, enjoy with milk (almond or otherwise).

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