Gluten-Free and Vegan Thin Mints
This Gluten-Free Thin Mints recipe is perfection. A mint chocolate cookie covered in creamy mint chocolate. You're going to love this holiday favourite!
Servings: 36 Cookies
Calories: 166kcal
Ingredients
- ½ cup vegetable shortening
- ⅓ cup coconut oil
- ½ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla extract
- ⅛ tsp peppermint oil
- 1 ¾ cup gluten-free 1:1 flour
- ⅔ cup cocoa powder
- ½ cup powdered sugar
- 1 tsp baking soda
- ½ tsp salt
Chocolate Coating
- 3 cups semi-sweet or dark vegan chocolate chips
- 1 tbsp coconut oil
- ¼ tsp peppermint oil
Instructions
- In a large bowl beat the shortening, coconut oil, coconut oil and maple syrup with a hand mixer until smooth. Add vanilla and 1/2 tsp of peppermint oil and beat until combined.
- Place a large sieve over the bowl and add in the flour, salt, baking soda, cocoa powder and icing sugar. Mix with a spoon into the dry ingredients below.
- Mix the wet and dry ingredients below until combined. Cover the bowl with plastic wrap and let chill for a half hour.
- Preheat oven to 350 F. Roll the dough to about a 1/4" thickness on a lightly floured surface. Use a cookie cutter or the top of a cup about 2" in diameter to cut circles out of the dough. Place the cut circles onto the prepared cookie sheet and bake for 7-8 minutes or until the cookies are dry to the touch. Remove the cookies to a cooling rack to cool. Repeat with the remaining dough.
- When cookies are cooled prepare the chocolate coating by placing the chocolate chips, coconut oil and remaining peppermint oil in a large microwave-safe measuring cup. Microwave for 30-second intervals mixing each time and repeating until the chocolate is melted and smooth.
- Use a fork to dip the cookies into the chocolate to coat completely. Gently tap off the excess chocolate so that a thin even coating remains. Transfer the cookies to a parchment-lined cookie sheet and then place the sheet into the fridge laying flat to allow for the chocolate coating to set and harden, about 20 minutes.
Notes
Store in a tightly sealed container on the counter for up to 5 days or in the freezer for up to 3 months.
All-purpose flour can be substituted for gluten-free flour 1:1.
Nutrition
Serving: 1cookie | Calories: 166kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Sodium: 66mg | Potassium: 34mg | Fiber: 2g | Sugar: 12g | Calcium: 30mg | Iron: 2mg