Active Time: 30 MinsTotal Time2 Hours 50 Mins
Yield: Serves 40 (serving size: 1 cookie)
Our version of the quintessential Girl Scout cookie is just as chocolate-y, minty, and snappy as the original, but we’ve taken out the artificial colors, and made it vegan and gluten-free so that more people can enjoy this classic cookie. Put some in the freezer and enjoy them with a glass of your favorite milk or milk alternative.
Ingredients
COOKIES
- 1/2 cup vegetable shortening
- 1/3 cup coconut oil
- 1 cup coconut palm sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon mint extract
- 1 3/4 cups gluten-free flour (such as Cup-4-Cup)
- 1 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 teaspoon kosher salt
COATING
- 2 1/2 cups vegan dark chocolate chips
- 1 tablespoon coconut oil
- 1 teaspoon mint extract
Nutritional Information
- Calories 171
- Fat 10g
- Satfat 6g
- Unsatfat 2g
- Protein 2g
- Carbohydrate 21g
- Fiber 2g
- Sugars 14g
- Added sugars 11g
- Sodium 51mg
- Calcium 0% DV
- Potassium 1% DV
- Calories 171
- Fat 10g
- Satfat 6g
- Unsatfat 2g
- Protein 2g
- Carbohydrate 21g
- Fiber 2g
- Sugars 14g
- Added sugars 11g
- Sodium 51mg
- Calcium 0% DV
- Potassium 1% DV
How to Make It
Step 1
Prepare the Cookies: Beat together shortening, coconut oil, and coconut palm sugar in the bowl of a stand mixer, until smooth and combined, about 1 minute. Add vanilla and mint extract; beat just until combined.
Step 2
Whisk together flour, cocoa powder, powdered sugar, and salt in a separate medium bowl until fully combined. Gradually add flour mixture to shortening mixture, and beat on low speed until combined, scraping down sides of bowl as needed.
Step 3
Transfer dough to a work surface, and form into a 12-inch log with a 2-inch diameter. Wrap in plastic wrap and chill until firm, about 2 hours.
Step 4
Preheat oven to 350°F. Remove dough log from refrigerator, and slice into 1/4-inch round cookies. Place on a baking sheet lined with parchment paper; bake in preheated oven until cookies are dry to the touch, 8 to 10 minutes. Remove from oven, and let cookies cool on a wire rack.
Step 5
Prepare the Coating: Combine chocolate chips, coconut oil, and mint extract in a microwavable bowl. Microwave on high at 30 second intervals, stirring between each interval, until completely melted. Using a fork, dip each cookie in the melted chocolate, and coat completely. Using the fork to hold the cookie, tap until all excess chocolate has dripped off. Transfer cookies to a drying rack lined with parchment paper, then transfer rack to refrigerator until cookies are fully hardened, about 20 minutes.
Source: Read Full Article