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Wednesday, July 31, 2013

Vegan Thin Mint Cookies

I made these for a friend's birthday party a little while ago, and they were so good!  I tweaked the recipe just a tiny bit, and they are very cakey.  I think that if you want them to be a bit more authentic (i.e. crunchy) you could do the original recipe with all the margarine in it.  (I guess I did it that way before... but this one is a bit healthier!)

Vegan Thin Mint Girl Scout Cookies:
adapted from Chloe Coscerelli

1 c. all purpose flour
1/4 c. whole wheat flour
1 c. sugar
1/2 c. cocoa powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 c. vegan margarine
1/2 c. unsweetened applesauce
3 Tbsp soy, almond, or rice milk (I used that TJ's coconut milk again)
1/2 tsp. pure peppermint extract

In a food processor, blend together the dry ingredients.  Then add in the wet ones, and pulse to combine slowly.  Put the mixture into a bowl, and knead it a bit to get it to come together.  Chill the dough in the refrigerator for an hour.

After it's chilled, remove it from the fridge.  Using a spoon, roll the dough into small balls (it's pretty sticky, so you may just place it onto the cookie sheet in a clump) and put it onto a parchment paper-covered cookie sheet.  Try to flatten out the cookies a bit, if you can.  Preheat the oven to 350*, and when it is ready, bake the cookies for 12-14 minutes.  Let cool completely, then make the chocolate coating.

Chocolate Coating:
If you are going to drizzle the chocolate like I did, this should be a fine amount of topping.  If you want to dip them in it and surround the cookie with chocolate, you will need a fair amount more.  (Double or triple this amount)

1 c. semisweet chocolate chips
1 Tbsp. coconut oil
1/2 tsp. peppermint extract

Put the ingredients into a microwave safe bowl, and heat at full power for 30 seconds at a time, until the chocolate starts to melt.  Stir in between microwaving sessions.  When it is all melted, drizzle over cookies.  Try not to eat every drip that falls off your cookies!

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