Gluten Free, Vegan Thin Mint Recipe

Whether you eat them fresh out of the oven, drowned in warm chocolate or frozen and crispy, this Thin Mint recipe is a must this holiday and super easy to make. Here’s how to make them:

1 1/2 cups Bob’s Red Mill All Purpose Flour

1 1/3 cup vegan sugar

1/2 cup unsweetened cocoa powder

1/4 cup arrowroot

1 teaspoon baking soda

1 teaspoon xanthan gum

1 teaspoon salt

1 cup meldet unscented coconut oil

1/2 cup unsweetened applesauce

1 tablespoon vanilla extract

1 cup Enjoy Life Chocolate Chips

2 tablespoons mint extract

Preheat oven to 325 °F. Line 2 baking sheets with parchement paper and set aside.

In a medium bowl combine the flour, Florida crystals, cocoa powder, arrowroot, baking soda, xanthan gum and salt and whisk together. Add the coconut oil, applesauce, and vanilla and continue mix with a rubber whisk until a thick dough forms. Drop the dough by the teaspoonful onto the prepared cookie 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 cookie sheets and bake for 7 minutes more. Let cool for 15 minutes.

Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place over medium heat. Cook, stirring, until the chips are just melted. Do not overcook. Remove from the heat. Dunk the top of each cookie into the melted chocolate and place on in a single layer on a platter. Let the chocolate set before serving.