GF Vegan Thin Mints
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
1 cup rice flour½ cup sorghum flour¼ cup millet flour¼ cup sweet rice flour¼ cup arrowroot starch7 tbsp unsweetened dark cocoa powder, sifted½ tsp salt½ cup vegan margarine, room temperature2 tbsp shortening¾ cup sugar¼ cup brown sugar3 tbsp soy or rice milk5 tbsp vodka½ tsp pure vanilla extract1 tbsp peppermint extract ---10 oz bittersweet chocolate1 tbsp shortening½ tsp peppermint extract
In a small bowl, whisk together flours, starch, cocoa powder and salt.
In a large bowl, cream together margarine, shortening and sugars.
Add soymilk, vodka and extracts. The mixture will look curdled.
Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 ½” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F, line baking sheets with parchment or silicone.
Slice dough into rounds not more than ¼” thick – otherwise they will not be crisp.
Place on the sheets fairly close together – they don’t spread that much.
Bake 14 – 15 minutes.
Cool cookies completely on a wire rack before dipping in chocolate.
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Combine chocolate and shortening in a double boiler over simmering water.
Melt until chocolate is smooth. Stir in the extract.
Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.
Serving Size: Makes 60 cookies
Number of Servings: 60
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, cream together margarine, shortening and sugars.
Add soymilk, vodka and extracts. The mixture will look curdled.
Gradually, add in the flour mixture until fully incorporated.
Shape dough into two logs, about 1 ½” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375F, line baking sheets with parchment or silicone.
Slice dough into rounds not more than ¼” thick – otherwise they will not be crisp.
Place on the sheets fairly close together – they don’t spread that much.
Bake 14 – 15 minutes.
Cool cookies completely on a wire rack before dipping in chocolate.
---
Combine chocolate and shortening in a double boiler over simmering water.
Melt until chocolate is smooth. Stir in the extract.
Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.
Serving Size: Makes 60 cookies
Number of Servings: 60
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 80.7
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 16.9 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.8 g
- Protein: 0.9 g
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