With this recipe from Chloe Coscarelli, the taste but not exactly the texture of the thin mint was recreated. I couldn't get the cookie quite crunchy enough, a texture that is really only desirable in relationship to the creaminess of the outer chocolate coating. Doing something along the lines of this recipe from alien's day out, which uses oil instead of vegan butter, might help on the texture-authenticity front. Still, no one was complaining about the slight softness of the cookies.
No cookie is safe. Caramel delites / Samoas will be next.
Vegan Thin Mints
(from chef chloe)
(from chef chloe)
1 1/4 c all-purpose flour (I used 3/4 c white, and 1/2 c wheat)
1 c sugar (I used 3/4 c)
1/2 c cocoa powder
1/4 tsp salt
1/4 tsp baking soda
3/4 c vegan margarine
3 TB nondairy milk
1 tsp vanilla extract
1/2 tsp peppermint extract
4 c dairy-free semi-sweet chocolate
2 TB vegan margarine
1 tsp peppermint extract
1. In a bowl mix together flour, sugar, cocoa powder, salt, and baking soda. With a fork, cut in butter, then also add milk, vanilla, and mint extract. Knead with your hands in the bowl for one minute. Chill the dough in the refrigerator for 1 hour.
2. Preheat oven to 350* F and line two large baking sheets with parchment paper. Remove dough from refrigerator. Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball. Evenly flatten the dough with your fingertips so that it is about 1/4 inch thick and bake for 12-14 minutes. Let cool completely.
3. Melt chocolate chips and margarine over a double boiler or in the microwave. Stir in the mint extract and mix until smooth. Dip completely cooled cookies into the chocolate and remove with a fork, gently scrapping off excess chocolate using the side of the bowl. Or, spread a thin layer of the chocolate on top of the cookies. 4. Place cookies on a parchment-lined plate or tray and refrigerate until chocolate coating sets. Store in the refrigerator. Makes about 3 dozen cookies.