vegan thin mints

Name: Vegan Thin Mints
Ingredients: ## WAFER COOKIES; 1 1/4 cup(s) all purpose flour; 1 cup(s) sugar; 1/2 cup(s) cocoa powder; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) baking soda; 3/4 cup(s) vegan margerine; 3 tablespoon(s) nondairy milk; 1 teaspoon(s) pure vanilla extract; 1/2 teaspoon(s) pure peppermint extract; ## CHOCOLATE COATING (DOUBLE THIS RECIPE IF YOU ARE BAKING OFF ALL OF THE DOUGH); 2 cup(s) dairy-free semi-sweet chocolate; 1 tablespoon(s) vegan margerine; 1/2 tablespoon(s) peppermint extract

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Jessica Fontenot

Austin, TX

Updated on Feb 20, 2011

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 cups all purpose flour
1 cup sugar
1/2 cup cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup vegan margerine
3 tablespoons nondairy milk
1 teaspoon pure vanilla extract
1/2 teaspoon pure peppermint extract
CHOCOLATE COATING (DOUBLE THIS RECIPE IF YOU ARE BAKING OFF ALL OF THE DOUGH)
2 cups dairy-free semi-sweet chocolate
1 tablespoon vegan margerine
1/2 tablespoon peppermint extract

How To Make vegan thin mints

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.

Step 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 ¼ inch thick and bake for 12-14 minutes. Let cool completely.
Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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