Gluten-Free Vegan Thin Mints
These cookies are just fun! Tasty and not that hard to make. The basic chocolate cookie will reappear in an ice box cake in the future! So good, so chocolaty and they the dip in melted chocolate. Who can not like that?
I used a biscuit cutter to cut out these cookies and it work just great. Mine were a little over 2 inches and I’d do the smaller ones next time because of the wonderful chocolate coating–enough is enough. Tasty though! Give this recipe a try if you were a fan of Thin Mints–these are just wonderful!
- 1¼ cup Baking Free™ gluten-free All Purpose Flour
- ¼ cup cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 3 tablespoons maple syrup
- 3 tablespoons shortening
- 1 tablespoon non-dairy milk (I used unsweetened almond milk)
- 2 tablespoons molasses
- 1 cup non-dairy, gf chocolate chips
- 1 tablespoon shortening
- 1-2 drops of mint extract to taste
- Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt. Add the remainder of the ingredients for the cookies until a nice dough forms. Knead with your hands. If too dry add a dab of milk until it comes together.
- Roll out on plastic sheet dusted with cocoa (flour will be white, cookies are brown--use cocoa) to about ⅛ of an inch thick. Cut into 2" circles with biscuit cutter.
- Transfer to the baking sheet and bake for 10-12 minutes. Allow to fully cool on baking sheet.
- Melt chips and shortening in microwave for 1-2 minutes. Stir until smooth. Add mint extract and mix well. Dip each cookie carefully until coated. Allow to set on waxed paper and freeze for 10 minutes. Makes about 30 cookies.