Thin Mints (Vegan, GF Girl Scout Cookies!)
So I have taken a bit of a break from blogging (obviously…) but not from cooking! Never from cooking.
Apologies for my absence…I’ve been working on my new site which will integrate recipes, wellness, lifestyle and the like. I’m really excited about it but it seems to be taking a bit more time than I had expected and therefore, have decided to come back for a minute and share a few of my favorite latest recipes.
Below you will find a lovely little recipe that I have also received a great number of requests for: THIN MINTS!!!!
I mean, how could I not share this recipe, right???
I posted them on my insta account about two weeks ago and have been inundated with questions on how to make them. Personally, I thought these are too good not to share. Right?
I made about 30 of them and ate about 30 of them within a 12 hour period. No joke. Same thing I used to do as a kid when my mom would buy dozens of boxes from me (supporting my Girl Scouting, of course). I remember she would put them in the freezer (totally better that way!) and I would come home from school, reach in and grab one of the two wrapped packets per box and polish it off, only to trot back to the freezer to grab the rest. It was carnage. Still is.
So without further ado, here’s what to do:
*I advise eating before so you don’t go in hungry (like grocery shopping). Could get messy.
Thin Mints (a vegan, gluten-free, refined sugar-free take on the classic Girl Scout cookie)
- 1 ¼ cup all purpose flour blend (I make my own…Message me for the recipe)
- ¼ cup plus 1 tbsp raw cocoa powder
- ½ tsp baking powder
- 3 tbsp maple syrup
- 3 tbsp Nutiva vegan shortening
- 1 tbsp unsweetened almond milk
- 2 ½ tsp molasses
- pinch Himalayan salt
Heat the oven to 160C/325F. Mix all of the ingredients together (I used my hands) so that a uniform dough is formed. Roll the dough out between two pieces of parchment paper- the cookies should be about 1/8 inch thick when raw- and use a round cookie cutter to cut into circles (if you don’t have a cookie cutter, the top of a champagne flute or wine glass can work!) #funbakingtips
Bake on parchment paper for about 12 minutes and allow to cool. This step is very important- if they aren’t cooled, the chocolate will not coat well!
Chocolate Coating Ingredients:
- 1 bakers chocolate bar (100% cocoa). (I know I normally use cocoa powder but using the bar means that the chocolate will have less of a chance of melting and it oftentimes has a smoother consistency
- 3 tbsp virgin coconut oil
- 3 tbsp maple syrup
- 5 drops peppermint essential oil (make sure it’s the edible kind!)
Break up the bar and melt in a small saucepan over low heat. Once it is completely melted, stir in the other ingredients and turn off the heat.
Dip the cookies one by one in the chocolate sauce and make sure they are coated on both sides. (I started with kitchen tongs but I found it was much easier just using a fork. Place the coated cookies on parchment paper and let sit in the fridge.
Yes, it’s THAT easy!!!!
Store the cookies (if they last you long enough to actually store) in the fridge.