Yes I know Thin Mints are already vegan!
But what about the people who missed the sales window this year?
Or maybe it’s not Girl Scout season!
As you know they only come around once a year!
Besides all that, homemade is always better using organic flour and sugar! Yes I said it.
Crispy minty shortbread cookies dipped in vegan chocolate!
Vegan Thin Mints are on my top 5 favorites Girl Scout Cookies List!
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Notes for Success:
King David Brand vegan chocolate is my choice because not only is it super easy to use because you do not have to temper it
Of course real deal couverture can’t be beat, but that would require tempering
So if you are not an avid chocolate temper-er you may want to take the easy route!
Or click here for a full video tutorial for how to temper chocolate!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE!
Vegan Thin Mints
Ingredients
- All Purpose Flour unbleached 1 cup 125g
- Dutch Process Cocoa * I used Hershey's Dark Blend ¼ cup 20g
- Baking Soda 1/8 tsp
- Sea Salt pinch
- Confectioners Sugar ½ cup + 2 Tablespoons 75g
- Cold Vegan Butter 10 Tablespoons 140g
- Vanilla Extract 1 teaspoon 5ml
- Mint Extract 1¼ teaspoons
- Tempered Chocolate or Non Tempering Chocolate Coating approx 1 Lb 454g
Instructions
- Prepare the chocolate cookie dough by combining the flour, cocoa powder, baking soda, salt and confectioners sugar in a large mixing bowl.
- Blend on low speed to combine, the add the diced cold vegan butter and continue blending on low to medium speed. It will seem that this is taking forever to come together and you will think there is something wrong with the recipe. Just wait. It may take 5 minutes or more
- It will eventually come together and at that point you can add the vanilla extract and blend on high for 10 seconds to incorporate well.
- Turn the very soft, sticky dough out onto a piece of plastic wrap or parchment paper (the plastic is way easier though) and then place another piece over top
- Roll to about ¼" thickness as shown in the video.
- Cut the dough with a 1¾" cookie cutter (dip the cutter in flour to make sure they don't stick in your cutter) and place them spaced ½" apart on a parchment lined (or non stick) sheet pan.
- Bake in a preheated 350°F oven for 10-12 minutes and then transfer them to a cooling rack
Notes
Notes about mint extract:
There is one more thing to consider and perhaps you just haven’t noticed, but there is Mint Extract and then there is Peppermint Extract.
Mint Extract is most often a combination of Spearmint and Peppermint together.
Whereas Peppermint Extract is just that~ Peppermint.
Maybe you wouldn’t even notice a difference in your cakes and pastries but some people do notice the subtle nuance of using one over the other.
The best way to describe the difference between the two is that Spearmint is the taste you get when you have a stick of Spearmint Gum
Whereas Peppermint has a high level of menthol..
Menthol is going to give you a cool mouthfeel; in a way it will seem like it is stronger mint flavor because of that.
In my opinion using straight up peppermint extract in my recipes (especially those that have chocolate in them) gives a better flavor
OIL is so much better than extracts. More expensive, yes, but considerably more concentrated, so less is needed- drops instead of spoonfuls. 🙂