Revamped Girl Scout Cookies: Vegan Thin Mints Featured

Authors: fitsugar

Erin McKenna’s vegan Thin Mints from Babycakes Covers the Classics ($16) are jaw-dropping crowd pleasers. The mint chocolate coating snaps with each bite to reveal a thin, flaky chocolate cookie. This version is definitely reminiscent of its original inspiration. Try the recipe at home and startle your friends and neighbors with how authentic this version tastes!

Revamped Girl Scout Cookies: Vegan Thin Mints
Click here to check out the recipe.

From Babycakes Covers the Classics

Ingredients

1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup vegan sugar
1/2 cup unsweetened cocoa powder
1/4 cup arrowroot
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1/4 cup melted refined coconut oil or canola oil
1/3 cup unsweetened applesauce
2 tablespoons vanilla extract
1 cup vegan gluten-free chocolate chips
3 tablespoons mint extract

Directions

For a shiny sheen to the chocolate coating, I recommend tempering the chocolate first. It takes a little bit longer, but it will make the cookies look beautiful and give them a nice snap when bitten into. I recommend freezing the cookies to keep them crisp and fresh for longer enjoyment.

  1. Preheat the oven to 325° F. Line two rimmed baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough forms.
  3. Drop the dough by the teaspoon full onto the prepared baking sheets about 1 1/2 inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for 15 minutes.
  4. Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place on medium heat. Stir until the chips are just melted. Do not overcook. Remove from heat. Dunk the top of each cookie into the melted chocolate and place in a single later on a platter. Refrigerate the cookies for 30 minutes, or until the chocolate sets.

Makes 30 cookies (one cookie is a serving).

Revamped Girl Scout Cookies: Vegan Thin Mints

Source: Calorie Count

Print recipe with images | without images

Source / Full Story

Rate this item
(0 votes)
Login to post comments
back to top
Contact us to submit your food / kitchen related content.Web E-Kitchen.

Get Our App Now

« September 2018 »
Mon Tue Wed Thu Fri Sat Sun
          1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29 30

To be Read by You

Salmon Fillet

17.11.2013

Salmon Fillet

     

Read more
  1. Hot News
  2. Tags
  3. Comments
Woodworker Josh Vogel Takes on the Common Kitchen Tool
 Waist Slimming Drinks
Malted Chocolate Bundt Cake with Chocolate Glaze
Beet and Chicken Soup (Borscht)
Thai Basil Chicken Phyllo Rolls
Buttercup squash and maple syrup tart [Recipe]

Search

Sign In or Create Account