Gluten Free Vegan Thin Mints

READY IN: 3hrs 15mins
YIELD: 60 cookies




  • In a small bowl, whisk together flours, starch, cocoa powder and salt.
  • In a large bowl, cream together margarine, shortening and sugars.
  • Add soymilk, vodka and extracts. The mixture will look curdled.
  • Gradually, add in the flour mixture until fully incorporated.
  • 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.
  • Preheat oven to 375F, line baking sheets with parchment or silicone.
  • Slice dough into rounds not more than 1/4” thick – otherwise they will not be crisp.
  • Place on the sheets fairly close together – they don’t spread that much.
  • Bake 14 – 15 minutes.
  • Cool cookies completely on a wire rack before dipping in chocolate.
  • Combine chocolate and shortening in a double boiler over simmering water.
  • Melt until chocolate is smooth. Stir in the extract.
  • 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.