Girl Scout Style Thin Mints
It’s that time of year: everywhere you look the last few months there are sweet little girls waving boxes of deliciousness at you as you walk into your grocery store. I was never a very good salesgirl when I was a Girl Scout, but I sure could sell them to myself. 🙂 I was so excited when I came across this recipe on Chef Chloe’s blog (the woman who won over the judges on Food Network’s Cupcake Wars with her vegan creations). Though the recipe wasn’t gluten free, I was tempted to try my own adaptation of the recipe. Especially since thin wafer cookies don’t really need any special gluten free flour concoction to make them rise and fluff like normal cookies. And the result? Delicious! Even Karl liked them! Definitely give these a try, and take yourself back to the good old days of earning badges and learning friendship songs.
Gluten Free, Vegan Thin Mints
- 1 ¼ cup Bob’s Red Mill GF All Purpose Baking Flour
- 1/4 teaspoon xanthan gum
- 1 cup evaporated cane juice or sugar
- ½ cup cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup vegan margarine
- 3 tablespoons rice milk (you can also use almond, or soy)
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
In a food processor, pulse flour, can juice, cocoa powder, salt, and baking soda until combined. Add margarine, milk, vanilla, and mint extract. Pulse a few times until mixture comes together. Transfer mixture to a large bowl and knead with your hands in the bowl for one minute. Chill the dough in the refrigerator for 1 hour.
Preheat oven to 350 degrees F and line two large baking sheets with parchment paper. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball (I like to use a melon baller or a cookie dough scoop) and place onto prepared baking sheets, leaving about 3 inches in between each ball. Evenly flatten the dough with your fingertips so that it is about ¼ inch thick and bake for 12-14 minutes. (Don’t flatten too much, or they’ll burn!) Let cool completely.
Melt chocolate chips and margarine in the microwave. Stir in the mint extract and mix until smooth. Dip completely cooled cookies into the chocolate and remove with a fork, gently scrapping off excess chocolate using the side of the bowl. Or, spread a thin layer of the chocolate on top of the cookies. Place cookies on a parchment-lined tray and refrigerate until chocolate coating sets. Store in the refrigerator.