Description
As a self-proclaimed girl scout cookie fanatic, I can safely say that these homemade vegan thin mints might just be better.
Ingredients
Scale
- ½ cup Coconut sugar
- ½ cup Tahini
- ⅓ cup Cashew milk ((use a scant cup))
- 2 tbsp Avocado oil
- 2 tsp Mint or Peppermint extract
- ½ tsp Pink Himalayan Salt
- ½ tsp Baking powder
- ¼ tsp Baking soda
- 1 cup Spelt flour
- ½ cup Cocoa powder
- ½ cup Chopped Dark Chocolate or Hu Gems
- 1 tbsp Coconut oil or Avocado oil
Instructions
- Start by adding the coconut sugar, tahini, cashew milk, avocado oil and peppermint extract into a large mixing bowl. Using a metal whisk, whisk the ingredients together for 2-3 minutes until the mixture lightens every so slightly in color.
- Next, add in the salt, baking powder and baking soda. Whisk to incorporate.
- Finally, sift in the spelt flour and cocoa. Using a flexible spatula, fold the flour into the wet ingredients until a dough starts to form. I recommend getting rid of the spatula altogether and using your hands to mix it until the dough is fully cohesive (helps save your spatula from breaking lol).
- Once the dough has formed, wrap it in plastic wrap and let it chill in the fridge for 15 minutes.
- While the dough chills, preheat the oven to 350°F and line a large baking tray or cookie sheet with parchment paper. Additionally, prep your cookie station with 2 large pieces of parchment paper and a rolling pin.
- Once the dough has finished chilling, unwrap it and place it on one piece of the parchment paper. Place the other parchment paper on top of the dough and bang out the dough into a rough rectangle or square using your rolling pin. Once it’s flattened slightly, roll the dough until it’s around ¼” thick. Keep in mind that these cookies won’t rise, so however thick the dough is, is the same thickness the cookies will be.
- Using a small round cookie cutter or the top of a small glass cup, cut out the cookies and place on the prepared pan. Repeat the process of rolling out the dough and cutting out the cookies until all of the dough is used up.
- Bake the cookies in the oven for 8 minutes and let cool on the counter until they reach room temp.
- Once the cookies have cooled, melt the chocolate and coconut oil in a double boiler or the microwave. Dip the cookies in the chocolate, make sure you fully coat the cookie. Place the cookie on another tray that is lined with parchment. Repeat this process with all of the cookies. Btw that you have to parchment line the pan you’re freezing the cookies on, otherwise the chocolate will stick and it’ll be a huge mess.
- Place the tray in the freezer until the chocolate has set. Then add the cookies into a glass tupperware and store in the fridge.
- These cookies will last up to 1 week in the fridge or 3 weeks in the freezer (if they even last that long in your house haha).