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.
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!