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!
1½ tablespoons tapioca starch
¼ cup sugar (evaporated cane juice)
¼ cup brown sugar
pinch of baking soda
¼ cup cocoa powder
½ cup brown rice flour
1 teaspoon xanthan gum
3 tablespoons olive oil
½ teaspoon peppermint oil
1/4 cup water
9 oz. semi-sweet nondairy chocolate chips
1 1/2 tablespoons olive oil
Preheat over to 350oF. Line 2 large cookie sheets with parchment paper.
Combine all dry cookie ingredients together. Mix in the olive oil and peppermine oil and water (1 tablespoon at a time) to form a dough. Use hands to roll 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 8 minutes, or until cookies have firmed and browned slightly around edges. Remove to a wire rack and cool.
Melt chocolate and olive oil 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 12 – 15 cookies