Vegan Thin Mints
Makes 65 cookies
Girl Scout cookies made vegan, preservative-free, and homemade. Now you can enjoy Girl Scout cookie season all year round and earn your cooking badge!
- 1 ¼ cup all-purpose flour (or gluten-free all-purpose flour)
- 1 cup sugar
- ½ cup cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup vegan margarine
- 3 tablespoons soy, almond, or rice milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
- This Chocolate Coating recipe will coat half the cookies (about 32). If you are baking off all of the dough, double this recipe.
- 2 cups semisweet chocolate chips (dairy-free)
- 1 tablespoon vegan margarine
- ½ teaspoon peppermint extract
In a food processor, pulse flour, sugar, cocoa powder, salt, and baking soda until combined. Add margarine, milk, vanilla, and mint extract. Pulse a few more times until the mixture comes together. Transfer the mixture to a large bowl and knead it with your hands until it comes together and all the flour is incorporated. Chill the dough in the refrigerator for 1 hour.
Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or silpats. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball. Evenly flatten the dough with your fingertips so that it is about ¼ inch thick and bake for 12-14 minutes. Let cool completely.
To make the Chocolate Coating
Melt chocolate chips and margarine in a double boiler or microwave. Stir in the mint extract and mix until smooth. Dip completely cooled cookies into the chocolate and remove with a fork, gently scrapping off excess chocolate using the side of the bowl. Or, spread a thin layer of the chocolate on top of the cookies. Place cookies on a parchment-lined plate or tray and refrigerate until chocolate coating sets. Store in the refrigerator until serving.