Girl Scouts, I love you, but your cookies aren't vegan. What we have here is a dark chocolate thin cookie, glazed with a semi-sweet, minty chocolate. You can make these in any shape you like, and however thin you like, but either way you will get the bold taste of both chocolate and mint (a great combination).
Ingredients (over 20):
Cookie:
1 1/4 cup all purpose flour
2/3 cup cocoa powder
1 cup powdered sugar (to make your own, just blend 1 cup of white sugar in the blender)
3/4 cup margarine, or vegan butter ("Earth Balance" is my favorite)
1/2 tsp sea salt
1/2 tbsp vanilla extract
1/2 tsp peppermint extract
Chocolate Glaze:
1/2 bag of semi-sweet chocolate chips (or dark)
1/2 tsp oil
5 drops peppermint extract (don't put too much in the chocolate glaze as it drastically changes the flavor)
1) For the cookies, combine the flour and cocoa powder with a whisk. In a separate bowl, combine the wet ingredients, and sugar, and mix with a spoon to combine. Slowly add the flour mixture to the wet mixture, combine with your a spatula until a ball of dough is made. 1/2 the dough, and roll up each half in parchment paper until your have made a cylinder that has about 1 1/2 inches thick. Place in the freezer for at least 1 hour. When ready to use, slice small cookie rounds that are about 1/4 inch thick. Place on an un-greased cookie sheet and bake in a 350 degree oven, for about 12-15 minutes (or until slightly firm to the touch). Allow to cool (make sure you leave space in between each cookies, because they will spread, almost doubling in size)
2) For the glaze, in a double boiler (just place a glass bowl over a pot of boiling water), melt down the ingredients (except for the mint) until a smooth sauce is made. Stir mint flavoring in once melted. Once by one, dip the cooled cookies in the chocolate. You can cover all of the cookie, or just half (I am too lazy to cover the whole thing, so I just spread some chocolate on the top). Place on a wire rack, or on parchment paper to cool. Enjoy!
Cookie:
1 1/4 cup all purpose flour
2/3 cup cocoa powder
1 cup powdered sugar (to make your own, just blend 1 cup of white sugar in the blender)
3/4 cup margarine, or vegan butter ("Earth Balance" is my favorite)
1/2 tsp sea salt
1/2 tbsp vanilla extract
1/2 tsp peppermint extract
Chocolate Glaze:
1/2 bag of semi-sweet chocolate chips (or dark)
1/2 tsp oil
5 drops peppermint extract (don't put too much in the chocolate glaze as it drastically changes the flavor)
1) For the cookies, combine the flour and cocoa powder with a whisk. In a separate bowl, combine the wet ingredients, and sugar, and mix with a spoon to combine. Slowly add the flour mixture to the wet mixture, combine with your a spatula until a ball of dough is made. 1/2 the dough, and roll up each half in parchment paper until your have made a cylinder that has about 1 1/2 inches thick. Place in the freezer for at least 1 hour. When ready to use, slice small cookie rounds that are about 1/4 inch thick. Place on an un-greased cookie sheet and bake in a 350 degree oven, for about 12-15 minutes (or until slightly firm to the touch). Allow to cool (make sure you leave space in between each cookies, because they will spread, almost doubling in size)
2) For the glaze, in a double boiler (just place a glass bowl over a pot of boiling water), melt down the ingredients (except for the mint) until a smooth sauce is made. Stir mint flavoring in once melted. Once by one, dip the cooled cookies in the chocolate. You can cover all of the cookie, or just half (I am too lazy to cover the whole thing, so I just spread some chocolate on the top). Place on a wire rack, or on parchment paper to cool. Enjoy!
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