Gluten Free Vegan Thin Mints Recipes

HOMEMADE THIN MINTS

Steps:

• Combine almond flour, cocoa powder, maple syrup, coconut oil, sea salt and peppermint extract in a medium bowl until dough forms. The mixture might seem a little crumbly, but that's okay. Place dough in the fridge for about 15 minutes.
• While the dough is in the fridge, preheat your oven to 350°F and prep a baking sheet by lining it with parchment paper.
• Place the chilled dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it down with your hands and then use a rolling pin to roll out the dough. You'll want the dough semi-thin- about 1/4 of an inch thick.
• Use a small circular cookie cutter to cut out circular cookies and place each on your prepared baking sheet. I used a shot glass for this and it worked great.
• Place cookies in the pre-heated oven and bake for 10-15 minutes. Watch them closely because the timing depends on thickness of your cookies. Remove from the oven and let cool completely.
• Melt chocolate by adding your chocolate chips and coconut oil into a small bowl. Melt in the microwave using 30-second increments or use a double boiler. Once chocolate is melted, stir in the peppermint extract.
• Using a fork, dip cookies into the melted chocolate. Let any excess chocolate drip off before placing the cookie back on the parchment lined baking sheet.
• Place cookies in the fridge or freezer for the chocolate to set, about 30 minutes. Once the chocolate has set, you're ready to enjoy! Store leftover cookies in the freezer and enjoy straight from the freezer - no need to thaw.

GLUTEN FREE VEGAN THIN MINTS

Steps:

• In a small bowl, whisk together flours, starch, cocoa powder and salt.
• In a large bowl, cream together margarine, shortening and sugars.
• Add soymilk, vodka and extracts. The mixture will look curdled.
• Gradually, add in the flour mixture until fully incorporated.
• Shape dough into two logs, about 1 1/2" in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
• Preheat oven to 375F, line baking sheets with parchment or silicone.
• Slice dough into rounds not more than 1/4" thick - otherwise they will not be crisp.
• Place on the sheets fairly close together - they don't spread that much.
• Bake 14 - 15 minutes.
• Cool cookies completely on a wire rack before dipping in chocolate.
• Combine chocolate and shortening in a double boiler over simmering water.
• Melt until chocolate is smooth. Stir in the extract.
• Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes - 1 hour.