GF & Vegan Thin Mint Copycats
April 18, 2023
GF & Vegan Thin Mint Copycats
Do these #GF and #vegan Thin Mint copycats earn me a Girl Scout badge?
Ingredients
For the Mint Cookies:
- ½ cup vegan butter
- ½ cup coconut sugar
- ½ cup brown sugar
- ½ teaspoon mint extract
- 1 cup Gluten Free 1-1 Flour blend
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2-3 tablespoons unsweetened plain almond milk
For the Mint Chocolate Coating:
- 14 oz. 400g vegan dark chocolate
- ½ teaspoon mint extract
- 1 teaspoon coconut oil
Instructions
- Preheat the oven to 350°F.
- Add the vegan butter and brown and coconut sugar to an electric mixing bowl and cream together.
- Add the mint extract and mix in.
- Sift the flour and cocoa powder into a bowl and mix in the baking soda and salt.
- Add the dry ingredients to the wet, mixing in by hand until crumbly.
- Add in the almond milk 1 tablespoon at a time mixing into a thick cookie dough.
- You may not need all 3 Tbsp, 2 might be enough, this depends on the type of vegan butter you are using. You will know it’s the right texture when it’s still very thick cookie dough but you can roll it into balls easily.
- Roll into 24 balls and place onto a parchment lined baking tray.
- Cut a square of parchment paper, place that on top of the cookie and then press down with the bottom of a glass to flatten.
- Bake for 8-9 minutes. The edges will be firm but the cookies will still be soft in the middle, this is fine, they will firm up as they cool.
- Leave the cookies to cool for at least 10 minutes before transferring them to a wire cooling rack. W
- hen they are cooled completely, prepare your chocolate topping.
- Break up the chocolate into pieces and place into a double boiler.
- When the chocolate is completely melted, add in the mint extract and coconut oil and stir in.
- Dip the cookies into the chocolate and then place onto a parchment lined baking tray.
- Place the chocolate covered cookies into the fridge to set.
