Gluten-Free Vegan Thin Mints

After a few seasons as a ‘Brownie’ (decorated sash and all), I never graduated to be a full-fledged Girl Scout even though I thought the cookies were the best part of the deal. Early spring means Girl Scout Cookie season, but Thin Mints are a delectable treat any time of year. I’ve adapted this recipe for gluten-sensitive folks. Bob’s Red Mill Gluten-Free All Purpose baking flour is an optimum choice for the truly gluten-sensitive. For those less sensitive, spelt flour is a good choice as the results are a bit lighter and smoother. Coconut oil is the least refined of the oil choices to whip up, but I find that using some organic vegan shortening yields crunchy cookies that compare closely to the original. This recipe makes a ton of cookies, though they keep well in the fridge for at least a month.

Yield: about 3 dozen cookies

INGREDIENTS:

Cookie Ingredients:
1 cup margarine – or ½ cup margarine, ¼ cup coconut oil, ¼ cup organic shortening
1 cup powdered sugar
1 cup cocoa powder
½ teaspoon sea salt
1 teaspoon vanilla extract
1-1/4 cup spelt flour or Bob’s Red Mill Gluten-Free All Purpose baking flour

Chocolate Mint Coating Ingredients:
12 oz semi-sweet chocolate chips
1 teaspoon coconut oil
¾ teaspoon peppermint extract

PROCEDURE:

Cookie Procedure:
Preheat oven to 350˚F

Beat margarine or combo and powdered sugar until cream
Add cocoa, salt and vanilla and beat until creamy
Add flour in 3 batches to incorporate

Tranfer to parchment paper and knead to bring together
Flatten dough, place another sheet of parchment over and roll with a rolling pin ¼-inch thick
Freeze for 20 minutes to firm
Use a cookie cutter to cut dough
Bake 8-10 minutes
Let cool 10 minutes on sheets then transfer to wire rack to cool completely

Chocolate Mint Coating Procedure:
Melt chocolate and coconut oil in a double boiler until melted
Stir in peppermint extract thoroughly
Let cool until safe temperature to handle

Dip cookies in chocolate-mint mixture and lay on parchment paper.
Chill in fridge or freezer to set

SERVICE

Serve with a smile (wearing a patch-decorated sash optional)

LEFTOVER STORAGE

Store in a sealed container in the fridge for up to 1 month or in the freezer for up to 2 months.

Tagged:   desserts + sweets gluten-free plant-based recipes vegan comfort food