Make Something Monday: Gluten-free, Vegan, & [almost*] Sugar-free Thin Mints

It’s Girl Scout Cookie Time!!!! As a vegan, I miss the days that this phrase elicited excitement & anticipation. Yes, there are vegan cookie options from the girls in green [and brown and blue], but unfortunately, they’re not sold in my region. I was beginning to think that my life would have to simply do without that mouthwatering cookie craving…until I discovered Erin McKenna’s Thin Mint recipe in Babycakes Covers the Classics.

With just a few small alterations, these cookies have become my newest guilt-free craving. After substituting maple syrup for Erin’s vegan sugar, my recipe produced cookies that are a bit softer than the originals, but the taste is still dead on & delicious!

*These babies can be made completely sugar-free with grain sweetened chocolate chips, but I used what I had on hand [Trader Joe’s]. Feel free to make them as guilt-free or indulgent as you please!

Ingredients

1 1/2 c Bob’s Red Mill All-Purpose Gluten-free Baking Flour
1 c maple syrup
1/2 c unsweetened cocoa powder
1/4 c arrowroot
1 1/2 tsp xanthan gum
1 tsp baking soda
1 tsp salt
1/4 c melted coconut oil
1/3 c unsweetened applesauce
2 tbsp vanilla extract
1 c vegan chocolate chips
3 tbsp mint extract
3 tbsp So Delicious coconut milk

Heat oven to 325 degrees.
In a medium bowl, whisk together flour, cocoa powder, arrowroot, xanthan gum, baking powder, & salt.
In a separate bowl, combine coconut oil, maple syrup, applesauce, mint extract** & vanilla extract.
**Mckenna’s recipe adds the mint extract to the chocolate chips later, but I prefer a hint of mint inside my cookie.
Mix together wet & dry ingredients.
With wet hands, roll the dough into a long tube & place in freezer for 2+ hours.
After dough has chilled, remove from freezer & cut into cookie-sized slices.
Place cookie slices on greased or lined baking sheet & bake for 7 minutes, rotate & bake for 7 minutes more. Remove from oven & allow to cool for 15 minutes.
Meanwhile, combine chocolate chips & coconut milk in a sauce pan & melt together over medium heat.
With a small spoon, swirl melted chocolate over the cooled cookies & place in fridge to harden.
Remove from freezer & Enjoy!

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