Vegan thin mints
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 68.5
- Total Fat: 3.6 g
- Cholesterol: 0.4 mg
- Sodium: 65.3 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 0.9 g
- Protein: 1.1 g
View full nutritional breakdown of Vegan thin mints calories by ingredient
Introduction
Really decadent & delicious & so low cal, it should be illegal! Really decadent & delicious & so low cal, it should be illegal!Number of Servings: 45
Ingredients
-
-DOUGH-
Blue Bonnet Light Margarine, 1 cup
Stevia In The Raw, 3/4 cup
Sugar In The Raw,1/4 cup
Flax Seed Meal (ground flax), 2 tbsp
1/2 c HOT water
Vanilla Extract, 1 tsp
Mint Extract, 2 tsp
Whole Wheat Flour, 1.5 cup
Cocoa, dry powder, unsweetened, .5 cup
Baking Powder, 1 tsp
Salt, .5 tsp
-GLAZE-
chocolate chip semisweet minis, 1 cup
Coconut Oil, 1 1tsp
Mint Extract 3 tsp
Stevia In The Raw, 3 tsp
Directions
Mix dry ingredients together WELL in a medium bowl. Set aside.
Put ground flax in a large mixing bowl. Add 1/2 c HOT (boiling) water, and let sit 5- 10 minutes. (it will get gelled, like egg whites). Whip flax and water together with an electric mixer to increase thickness; mixture may become a little frothy. End result should look like thick egg whites. Add margarine and beat until smooth. Cream in sugar and stevia. Add extracts and beat until well incorporated.
Add dry ingredients to wet ingredients in 2 additions, mixing until just incorporated- DO NOT OVERMIX. Dough will be stiff.
Divide dough into 2 portions. Using your hands, roll each portion of dough into a 2" diameter log on aluminum foil. Wrap foil around dough logs, and twist ends shut. Freeze dough for 3+ hours, until soild and easy to cut.
Preheat oven to 350 degrees f.
Remove 1 dough log from the freezer, and slice into 1/4- 1/3 thich rounds. Place rounds on a cookie sheet so that they are not touching. (can be close together, dough will not spread much during baking). Bake in preheated oven for about 16 minutes, or until light & crispy. Cool 5 minutes on cookie sheet, and then transfer to wire rack to finish cooling. Repeat with second dough log.
To make the glaze (after cookies are completely cooled)
Micorwave chips for about 1 minute until melted (chips will keep their chip shape, but will be shiny, and will smoosh together completely when stirred). When melted, add in coconut oil, mint extract and remaining 3 tsp of stevia in the raw. Stir together well.
Frost the top of each cookie with the glaze using a butter knife, or small spatula. Set on cookie sheets lined with waxed paper. When all cookies are frosted, set sheets in the refrigerator until chocolate sets (15 min- 1 hr) before eating. Store in air tight container in the fridge for however long they last. Cookies will become softer the longer they sit- they still are good this way, but they won't have a crispy texture after the first day... if they even last that long! ENJOY!
I usually get about 45 cookies from this recipe- yours may be a few more or a few less, depending on how thick you slice your dough. Don;t do them less than 1/4" or they will burn. If you do them too thick, they won't cook all the way & will stay doughy.
Yes- these do freeze well!
Number of Servings: 45
Recipe submitted by SparkPeople user JAMIEMONSTER.
Put ground flax in a large mixing bowl. Add 1/2 c HOT (boiling) water, and let sit 5- 10 minutes. (it will get gelled, like egg whites). Whip flax and water together with an electric mixer to increase thickness; mixture may become a little frothy. End result should look like thick egg whites. Add margarine and beat until smooth. Cream in sugar and stevia. Add extracts and beat until well incorporated.
Add dry ingredients to wet ingredients in 2 additions, mixing until just incorporated- DO NOT OVERMIX. Dough will be stiff.
Divide dough into 2 portions. Using your hands, roll each portion of dough into a 2" diameter log on aluminum foil. Wrap foil around dough logs, and twist ends shut. Freeze dough for 3+ hours, until soild and easy to cut.
Preheat oven to 350 degrees f.
Remove 1 dough log from the freezer, and slice into 1/4- 1/3 thich rounds. Place rounds on a cookie sheet so that they are not touching. (can be close together, dough will not spread much during baking). Bake in preheated oven for about 16 minutes, or until light & crispy. Cool 5 minutes on cookie sheet, and then transfer to wire rack to finish cooling. Repeat with second dough log.
To make the glaze (after cookies are completely cooled)
Micorwave chips for about 1 minute until melted (chips will keep their chip shape, but will be shiny, and will smoosh together completely when stirred). When melted, add in coconut oil, mint extract and remaining 3 tsp of stevia in the raw. Stir together well.
Frost the top of each cookie with the glaze using a butter knife, or small spatula. Set on cookie sheets lined with waxed paper. When all cookies are frosted, set sheets in the refrigerator until chocolate sets (15 min- 1 hr) before eating. Store in air tight container in the fridge for however long they last. Cookies will become softer the longer they sit- they still are good this way, but they won't have a crispy texture after the first day... if they even last that long! ENJOY!
I usually get about 45 cookies from this recipe- yours may be a few more or a few less, depending on how thick you slice your dough. Don;t do them less than 1/4" or they will burn. If you do them too thick, they won't cook all the way & will stay doughy.
Yes- these do freeze well!
Number of Servings: 45
Recipe submitted by SparkPeople user JAMIEMONSTER.