• 160 g all-purpose flour 1 cup + 2 tablespoons, also known as plain flour
• 80 g cocoa powder (⅔ cup)
• 250 g caster sugar (1+¼ cups)
• 1 Teaspoon baking powder
• 120 g vegan margarine ½ cup, melted
• 160 ml soy milk ½ cup + 2 tablespoons, unsweetened
• 1 Teaspoon peppermint extract
• 12 Vegan Thin Mints cookies substitute for 150g/5.2oz of dark mint chocolate chunks or vegan chocolate chips, roughly chopped

For the icing (optional):

• 15 g vegan margarine (1 tablespoon)
• 70 g icing sugar (½ cup + 1 tablespoon)
• 1 Tablespoon soy milk unsweetened
• ⅛ Teaspoon peppermint extract
• Drop green food coloring add in a small amount at a time until you get your desired colour