Thin Mints Cookies - Girl Scouts - Vegan

By mariannefeldman

Chloe Coscarelli

http://www.chefchloe.com/blog/2-blog/45-thin-mints-girl-scout-cookies.html?utm_source=Chef+Chloe+Newsletter&utm_campaign=30c81336c7-Newsletter_16_24_2010&utm_medium=email

Ingredients

• Wafer Cookies
• 1 1/4 1 ¼ cup all-purpose flour
• 1 cup sugar
• 1/2 ½ cup cocoa powder
• 1/4 ¼ teaspoon salt
• 1/4 ¼ teaspoon baking soda
• 3/4 ¾ cup vegan margarine
• 3 tablespoons nondairy milk (I use almond, rice, or soy)
• 1 teaspoon pure vanilla extract
• 1/2 ½ teaspoon pure peppermint extract
• Chocolate Coating
• (Double this recipe for chocolate coating if you are baking off all of the dough.)
• 2 cups dairy-free semi-sweet chocolate
• 1 tablespoon vegan margarine
• 1/2 ½ teaspoon peppermint extract

Details

Adapted from chefchloe.com

Preparation

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.

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.

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.