Monday, February 3, 2014

Vegan Skinny Mints (Inspired by Girl Scout Thin Mints)

Vegan Skinny Mints
(Inspired by Girl Scout Thin Mints)
Thin mints! ...we all know what these are. That small crisp cookie that is delicately coated in chocolate and tastes like heaven...or in other words, mint! These cookies are by far the all time fav out of the Girl Scout cookie variety. But where did they come from and how was it started?

Well in the Girl Scouts have been around as early as 1917. But that popular thin mints came out far later. In 1951, the Girl Scouts hit the nail on the head and broke the mold and that was when the thin mint was born. That minty cookie along with Peanut Butter Sandwich and shortbread came to be. And as we know, more and more came about as the years went on. But many people could care less, we all had our favorite. The Girl Scouts are adapting to the vegan lifestyle more and more, coming out with vegan replicas of the favorites we remember. But why not try and make them yourself? We wait all year for the sales of the treat to come.

This recipe shows you how to make that nostalgic treat all year round. With plenty of cookies coming from this one recipe, you could enjoy them over and over without filling out those order forms. Made with the same method and deliciously coated with vegan chocolate and reminiscent of the sane flavor and texture. Serve these little beauties along side a big glass of vegan milk. You may not be waiting all year long but you will still want to eat just as many. Enjoy!

Vegan Skinny Mints
(Inspired by Girl Scout Thin Mints)

2 1/4 cups organic unbleached flour
1/4 cup organic cornstarch
1/2 cup unsweetened organic cocoa powder
1/2 teaspoon salt
1 cup organic sugar or coconut sugar 
1/2 cup vegan organic coconut shortening or vegan butter
3/4 cup vegan milk 
1/2 teaspoons pure vanilla extract
1/8 teaspoon peppermint oil

*Coating Recipe Below

In a mixing bowl, whisk together flour, cornstarch, cocoa powder and salt.

In a the bowl of a stand mixer, cream together the vegan butter and sugar. With the mixer on low speed, add in the milk and the extracts.

*Don't worry, this mixture will look curdled but everything is fine. 

Once the mixture is at this consistency, you are going to add in the flour mixture. Gradually add in the flour mixture until fully incorporated, scrap the sides down as needed.

When the dough has been formed, shape dough into two logs. These logs are going to be about 5 to 6 inches long and 1 1/2 in diameter, wrap in plastic wrap and freeze for at least 1 to 2 hours, until dough is very firm.

Heat the oven to 375 Degrees.

Once the dough has chilled for at least an our in the freezer. Slice dough into rounds not more than 1/4 inch thick (if they are too thick, they will not be as crisp) and place on a baking sheet. The cookies won't spread out very much, so you can put them close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Vegan Dark Chocolate Coating

10oz Vegan chocolate
1/4 cup vegan organic butter or coconut shortening, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm. Reheat chocolate as needed to keep it smooth and easy to dip into.

Ready to Serve Cookies


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