Copycat Vegan Thin Mint Cookies

• 10 ounces vegan dark chocolate chips (such as Nestle(R) Toll House(R) Simply Delicious)
• 10 ounces vegan semisweet chocolate chips (such as Nestle(R) Toll House(R) Simply Delicious)
• 1 tablespoon coconut oil
• 1 teaspoon peppermint extract
• 36 buttery round crackers (such as Ritz(R))

1. Line baking sheets with parchment paper.
2. 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.
3. 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.
4. Refrigerate cookies until chocolate hardens, about 10 minutes. Store cookies covered in the refrigerator.

chocolate chips, chocolate chips, coconut oil, peppermint, crackers

Taken from www.allrecipes.com/recipe/269617/copycat-vegan-thin-mint-cookies/ (may not work)