According to the Vegan Cookie Connoisseur, Kelly Peloza’s Thin Mint mimickers are just as
satisfying as the Girl Scout originals.
½ cup of margarine
¾ cup of sugar
1 ¾ teaspoons peppermint extract (The real thing, none of
that artificial stuff!)
½ teaspoon vanilla extract
2 tablespoons of soy milk
3 tablespoons of chocolate chips, melted
1 ¼ cups of flour
2/3 cups of cocoa powder
½ teaspoon of baking soda
2 cups of chocolate chips
1 tablespoon of shortening
1. Using an electric mixer, cream together the margarine,
sugar, peppermint and vanilla extracts. Add the soy milk and melted chocolate.
Continue to mix until smooth.
2. Sift in the flour, cocoa powder and baking soda,
gradually adding extra splashes of soy milk if necessary to hold the dough
3. Roll the dough into a log about 1 1/2 –inches wide and
warp in either plastic or parchment paper. Freeze for at least 30 minutes.
4. Preheat oven to 350 degrees F.
5. Slice rounds of dough 1/8- to ¼-inch thick and flatten
with your palm onto a parchment-lined cookie sheet. If you wrapped the dough in
parchment, you can use that. If the dough is cracking or too hard, let it sit
out for 5 to 10 minutes, and it will begin to soften.
6.Bake cookies for about 12 minutes, until firm. They will
harden up a bit once they cool, but not too much, so make sure they aren’t too
soft when you remove them from the oven. Let them cool on a wire rack.
7. In the meantime, melt your chocolate and shortening in a
heat-proof glass bowl in a pan of boiling water over the stove.
8. Drop the cookies into the chocolate and cover completely.
Remove with a fork and place on a parchment-lined cookie sheet.
9. Let them sit at room temperature until the chocolate is
hardened, then eat! These are totally scrummy served cold out of the fridge.