Of all the Girl Scout cookies, Thin Mints were my favorite. This vegan, gluten-free recipe, sans hydrogenated oil and whey is so much better!
3 tablespoons Earth Balance natural shortening
1½ teaspoons Ener-G Egg Replacer in 1 tablespoon water
¼ cup brown sugar
pinch of baking soda
¼ cup cocoa powder
½ cup white rice flour
½ teaspoon peppermint oil
1 teaspoon xanthan gum
12 oz. semi-sweet nondairy chocolate chips
2 tablespoons Earth Balance natural shortening
Preheat over to 350F. Line 2 large cookie sheets with parchment paper.
Combine all cookie ingredients together. Form dough into a cylinder about 2 inches wide, wrap in plastic wrap or wax paper and chill for about 30 minutes. Remove wrapper and place chilled dough on cutting board. Slice a very thin and place on large cookie sheet lined with parchment paper. Repeat using all the dough.
Bake for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove to a wire rack and cool.
Melt chocolate and shortening in a double boiler on medium heat, stirring until the chocolate is smooth and completely melted.
Place cookies into melted chocolate, completely cover and remove. Place on cookie sheet lined with parchment paper. Chill until set. Makes about 30 cookies