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Sunday, December 10, 2017

Vegan Thin Mint Cookies

I never thought in a gazillion years I could have a thin min cookie again. Man was I wrong. I found this recipe by The Pretty Bee that is actually pretty good. I changed just a few things slightly for my liking but I really can't believe how well these came out. And another recipe was inspired by this but I can't tell you about that one yet. 

These are really quite easy to make too. Please do not get overwhelmed by the rolling out of the dough. I would definitely use flour when you roll out the dough instead of cacao. To much cacao makes them bitter and the flour just works better. 

The Pretty Bee's recipe is gluten free but I used regular flour. I also rolled them out to 1/8" thick and baked them for at least 10 minutes. You want them to get crispy and crunchy. I would also use 1/2 cup plus 1/8 cup sugar to ensure there is no bitterness from the cacao.

Here is what I used.
The cookie:
1 vegan buttery stick softened or 1/2 cup
1/2 cup plus 1/8 cup organic cane sugar
1/8 cup unsweetened applesauce
1 cup all purpose flour
1/2 cup unsweetened cacao powder
1/8 tsp salt
1/2 tsp vanilla
1/2 tsp peppermint extract - Be sure to use peppermint extract and not mint. Mint extract is more like a spearmint gum flavor.

The coating:
1 10 ounce bag of vegan chocolate chips
1/2 tsp peppermint extract

In a large bowl, cream butter and sugar on medium speed of an electric hand mixer. Add the extracts and applesauce and mix well. 

Add the salt and cacao and mix well again. Add the flour a little at a time and mix well each time.

Divide the dough into two even parts. Wrap in some cling wrap and shape into a disc. Refrigerate for at least half an hour. 

Preheat oven to 350 degrees or 175 Celsius.

Take out one piece of dough from the fridge. Gently sprinkle some flour on a rolling area and on the top of the dough. Roll the dough out to 1/8" thick. I used a cookie cutter that was about 2" wide and cut out several cookies. 

Place the cut out cookies on to a parchment lined tray and bake about about 10 minutes. If you use a different size cookie cutter, the times might vary. 

Let the cookies cool for about five or ten minutes on the tray then remove to some wax or parchment paper to let cool completely.

When you have completed the first piece of dough, continue with the second piece. 

Once the cookies have completely cooled, it's time to coat them in chocolate. 

Melt your chocolate in a microwave or a double broiler which is what I used by putting about an inch of water into a sauce pan and bring the water to a simmer. Set a large glass bowl over the pan and add the chocolate chips. This will only take a few minutes to melt the chocolate. Add the peppermint extract and stir to make sure it's all smooth. 

Leave the bowl of melted chocolate over the water. This will ensure it stays melted while you are coating the cookies. Once you have coated a cookie, place it on the wax paper to set. This will take a while. Once you can remove a cookie cleanly from the wax paper, you can put them in the fridge to completely set. 


Here is The Pretty Bee's original recipe: https://theprettybee.com/gluten-free-vegan-thin-mint-cookies/

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