Thin Mint Cookies Vegan

By mariannefeldman

http://chefchloe.com/sweets/vegan-thin-mints.html

Ingredients

• Cookies
• 1 1/4 cup all-purpose flour (or gluten-free all-purpose flour)
• 1 cup sugar
• 1/2 cup cocoa powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup vegan margarine
• 3 tablespoons soy, almond, or rice milk
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure peppermint extract
• ...
• Chocolate Coating
• This Chocolate Coating recipe will coat half the cookies (about 32). If you are baking off all of the dough, double this recipe.
• 2 cups semisweet chocolate chips (dairy-free)
• 1 tablespoon vegan margarine
• 1/2 teaspoon peppermint extract

Preparation

Step 1

To make the 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 more times until the mixture comes together. Transfer the mixture to a large bowl and knead it with your hands until it comes together and all the flour is incorporated. Chill the dough in the refrigerator for 1 hour.

Preheat the 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.

To make the Chocolate Coating
Melt chocolate chips and margarine in a double boiler or 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 until serving.