Vegan Thin Mint Cookies
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Ingredients
- 1 cup + 2 tbsp/135g all-purpose flour
- 4 tbsp/32g cornstarch
- 1 cup/120g powdered sugar
- 7 tbsp/35g coco powder
- 1/2 tsp/2g baking powder
- 1 tsp/5ml vanilla extract
- 1/4 tsp/2g salt
- 6 tbsp/90ml coconut oil melted
- 3-4 tbsp/45-60ml coconut cream
- Coating:
- 8 oz/225g dark chocolate vegan
- 1 tbsp/15ml coconut oil
- 1/4 - 1/2 tsp/1-3ml peppermint extract
Equipment
- Large Bowl
- Measuring Cups
- plastic wrap
- Cookie Sheet
- Rolling Pin
- Cookie Cutter
- Heat Proof Bowl
- Small Pot
- Fork
Method
- In a large bowl, combine flour, cornstarch, powdered sugar, cocoa powder, baking powder, and salt. Stir or whisk to evenly distribute ingredients and break up any lumps.
- In a measuring cup or small bowl, combine coconut oil, 3 tbsp/45ml coconut cream, and vanilla.
- Pour into flour mixture and stir, trying to get all powder incorporated until mixture just holds together. If too dry, add more coconut cream, 1 tsp/5ml at a time. Do not over moisten. Dough should just hold together when squeezed, but not be moist.
- Gather dough into disc, cover in plastic wrap and chill for 10 minutes. Do not leave for longer as dough will become to hard to roll. If leaving dough longer, allow to come to just below room temperature before rolling.
- Preheat oven to 350°F/175 C. Line baking sheets with parchment.
- Between two sheets of parchment, roll out dough without adding any additional flour. Roll to 1/4”/6mm thick.
- Use a 1 1/2”/4cm cookie/biscuit cutter to cut desired shapes or cut into squares with a knife.
- Excess dough can be gathered up and rerolled for more cookies.
- Place on prepared baking sheets with 1”/2.5cm between cookies (they do not spread much).
- Bake for 8-10 minutes until just dry to touch.
- Allow to cool on baking sheets for 5 minutes before transferring to a cooling rack.
- Once cookies are completely cool they can be coated.
- Chop chocolate finely and place in a heat proof bowl over a pot of simmering water until mostly melted. Alternatively, melt in the microwave in blasts of 15 seconds or less, stirring after each one. Allow residual heat to finish melting chocolate.
- Add the coconut oil and peppermint extract and stir until smooth. Taste and adjust mint flavour. Adding extra extract (not oil based) can cause the chocolate to seize/thicken. If this happens, add more melted coconut oil, a small amount at a time, until a dipping consistency is reached.
- Use a fork to dip cookies into the chocolate, shaking off the excess before placing on a parchment or wax paper lined baking sheet.
- Allow to harden completely before moving to an airtight container. Can be stored for up to five (5) days at a cool room temperature or up to one (1) month in the freezer
Notes
Texture/taste Notes: A vegan version of the classic thin mint Girl Scout cookie. Crisp chocolate cookies coated in mint-flavored chocolate. Easy to make to have the fan favorite cookie in vegan version year-round (or made with any other flavor you like).
Coconut cream: Use unsweetened coconut cream. To retrieve coconut cream from coconut milk, use a coconut milk without emulsifiers. Allow the can to sit undisturbed in the fridge overnight. Open the can without inverting and scoop out the solidified portion. Save the thin liquid for curries or smoothies.
Regular vs Dutch-processed cocoa powder: Either form of coco powder can be used for this recipe. Regular coco powder gives a slightly richer chocolate flavor. Use dark chocolate bars not chocolate chips to coat cookies. Chocolate chips contain extra ingredients which will have a different mouthfeel and not be glossy.
Food-grade oils: Food-grade peppermint oil can also be used (or any other flavour). Oils are more concentrated in flavor, so add by the drop, tasting as you go. Do not use essential oils. These are not edible.