Gluten Free and Vegan Thin Mint Cookies

• Vegan
• Gluten free

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Condiments

  • 1 cup Vegan buttery spread

• Baking & Spices

  • 1 1/8 cup Cane sugar, organic
  • 3 cups Chocolate chips, dairy-free
  • 1 cup Cocoa powder, unsweetened
  • 2 cups Gluten free flour
  • 5/8 tsp Peppermint extract
  • 1/4 tsp Salt
  • 3/4 tsp Vanilla extract, pure

Found on theprettybee.com

Description

Ingredients

• 1 cup vegan buttery spread, softened
• 1⅛ cup organic cane sugar
• ¼ cup unsweetened applesauce
• 2 cups gluten free flour (I used King Arthur Gluten Free Multi-Purpose Flour)
• 1 cup unsweetened cocoa powder
• ¼ teaspoon salt
• ¾ teaspoon pure vanilla extract
• ¼ teaspoon peppermint extract
• 3 cups dairy free chocolate chips
• ⅜ teaspoon peppermint extract

Directions

• Place the vegan buttery spread and the sugar in a mixing bowl and beat on medium speed until fluffy. Add the applesauce and extracts and mix until combined.
• Add the gluten free flour, salt, and unsweetened cocoa powder and mix on low speed until combined.
• Divide the cookie dough into two parts and flatten into discs. Wrap in plastic wrap and refrigerate for at least an hour.
• Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Coat a rolling surface and the rolling pin with cocoa powder. Place one disc of the chilled dough on the surface, and roll until it is about ¼ inch thick.
• Cut out circles using a two inch diameter round cutter. Put the cookies on the sheet and bake at 350 degrees for about 9 minutes. Let cool completely on the cookie sheet (they are a bit fragile when warm).
• Repeat with remaining dough.
• Once the cookies are cooled, make the chocolate coating. Place the dairy free chocolate chips in a microwave safe bowl and microwave for one minute. Stir, then microwave for 15 second intervals, stirring in between, until the chocolate is melted. Add the peppermint extract.
• Dip the cookies into the chocolate coating with a fork and place them on a waxed paper lined cookie sheet. Place the dipped cookies in the refrigerator until the chocolate hardens, about 15 minutes.
• Store the cookies in the refrigerator or freezer if desired.