VEGAN THIN MINTS

Vegan Thin Mints image

Provided by Jessica Fontenot

Number Of Ingredients 14

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WAFER COOKIES
1 1/4 c all purpose flour
1 c sugar
1/2 c cocoa powder
1/4 tsp salt
1/4 tsp baking soda
3/4 c vegan margerine
3 Tbsp nondairy milk
1 tsp pure vanilla extract
1/2 tsp pure peppermint extract
CHOCOLATE COATING (DOUBLE THIS RECIPE IF YOU ARE BAKING OFF ALL OF THE DOUGH)
2 c dairy-free semi-sweet chocolate
1 Tbsp vegan margerine
1/2 Tbsp peppermint extract

Steps:

1. WAFER COOKIES: 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 times until mixture comes together. Transfer mixture to a large bowl and knead with your hands in the bowl for one minute. Chill the dough in the refrigerator for 1 hour.
2. Preheat 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.
3. CHOCOLATE COATING: Melt chocolate chips and margarine over a double boiler or in the 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.