Gluten Free Vegan Thin Mints

Submitted by YummySmellsca

"Rich, crispy chocolate-mint wafers are robed in minty chocolate for this Girl Guides-like treat that's 100% GF and vegan!"

 

• Ready In: 3hrs 15mins
• Ingredients: 18
• Yields: 60 cookies
• Serves: 60

ingredients

• 236.59 ml rice flour
• 118.29 ml sorghum flour
• 59.14 ml millet flour
• 59.14 ml sweet rice flour
• 59.14 ml arrowroot
• 103.53 ml dark unsweetened cocoa, sifted
• 2.46 ml salt
• 118.29 ml vegan margarine, room temperature
• 29.58 ml shortening
• 177.44 ml sugar
• 59.14 ml brown sugar
• 44.37 ml soymilk or 44.37 ml rice milk
• 73.94 ml vodka
• 2.46 ml pure vanilla extract
• 14.79 ml peppermint extract
• 283.49 g bittersweet chocolate
• 14.79 ml shortening
• 2.46 ml peppermint extract

directions

1. In a small bowl, whisk together flours, starch, cocoa powder and salt.
2. In a large bowl, cream together margarine, shortening and sugars.
3. Add soymilk, vodka and extracts. The mixture will look curdled.
4. Gradually, add in the flour mixture until fully incorporated.
5. Shape dough into two logs, about 1 1/2” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
6. Preheat oven to 375F, line baking sheets with parchment or silicone.
7. Slice dough into rounds not more than 1/4” thick – otherwise they will not be crisp.
8. Place on the sheets fairly close together – they don’t spread that much.
9. Bake 14 – 15 minutes.
10. Cool cookies completely on a wire rack before dipping in chocolate.
11. Combine chocolate and shortening in a double boiler over simmering water.
12. Melt until chocolate is smooth. Stir in the extract.
13. Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.