Vegan Thin Mints

Jessica Fontenot

By
@piercedkitten83

I got this recipe from Chef Chloe Coscarelli's blog. I think it's amazing and awesome that she came up with a vegan version of the classic Thin Mints! I will be trying out this recipe soon.


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Ingredients

WAFER COOKIES

1 1/4 c
all purpose flour
1 c
sugar
1/2 c
cocoa powder
1/4 tsp
salt
1/4 tsp
baking soda
3/4 c
vegan margerine
3 Tbsp
nondairy milk
1 tsp
pure vanilla extract
1/2 tsp
pure peppermint extract

CHOCOLATE COATING (DOUBLE THIS RECIPE IF YOU ARE BAKING OFF ALL OF THE DOUGH)

2 c
dairy-free semi-sweet chocolate
1 Tbsp
vegan margerine
1/2 Tbsp
peppermint extract

Directions Step-By-Step

1
WAFER COOKIES:
In a food processor, pulse flour, sugar, 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.
2
Preheat oven to 350 degrees F and line two large baking sheets with parchment paper or silpats. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball 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 ΒΌ inch thick and bake for 12-14 minutes. Let cool completely.
3
CHOCOLATE COATING:
Melt chocolate chips and margarine over a double boiler or 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 plate or tray and refrigerate until chocolate coating sets. Store in the refrigerator.

About this Recipe

Course/Dish: Cookies, Chocolate
Dietary Needs: Vegetarian