Wednesday, July 17, 2013

Thin Mints done the Babycakes way

I have always been a fan of all things mint, especially with chocolate, and the Girl Scouts' Thin Mint cookies fit that category.  This recipe was very easy to make, but I feel like the cookies turned out too minty.  I don't know if there was a typo in my Babycakes Covers the Classics cookbook or not, but there was too much mint extract added.  Other than that, the cookies turned out really well.  A lot of my husband's co-workers really enjoyed them. 

Here's what you'll need for the cookies and the topping:
  • 1 1/2 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour
  • 1 cup sugar (If you want to keep it vegan buy "evaporated cane juice")
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup arrowroot
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons xanthan gum
  • 1 teaspoon salt
  • 3/4 cup melted coconut oil or canola oil
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons vanilla extract
  • 1 cup vegan gluten-free chocolate chips
  • 3 tablespoons mint extract (I would use less, maybe 1 1/2 tablespoons)

First, preheat the oven to 325 degrees.  Line two rimmed baking sheets with parchment paper and set aside.  Next, in a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xanthan gum, baking soda, and salt.  Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough forms.  Drop the dough by the teaspoonful onto the prepared baking sheets about 1 1/2 inches apart.  Gently flatten each mound of dough, smoothing the edges with your fingers.  
Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more.  Let stand on the baking sheets for 15 minutes.
Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place over medium heat.  Stir until the chocolate chips are just melted.  Do not overcook.  Remove from heat.  Dunk the top of each cookie into the melted chocolate or spread it over them (I found the latter easier).  Refrigerate the cookies for 30 minutes on a platter, or until the chocolate sets.


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