Vegan Thin Mints

Fine cookies with essential mint oil and chocolate coating. Wholesome ingredients like coconut puree, almond flour and coconut blossom sugar make the cookies a treat for the palate with no regrets. Gluten free, oil free and lactose free. For all lovers of healthy sweets with intense mint flavor.

Prep Time 30

Cooling time 15

Total Time 45

Servings Piece

Calories 161kcal

Ingredients

FOR THE CHOCOLATE MINT COOKIE:

96 g Almond flour alternatively coconut flour or another gluten-free flour mixture
50 g Raw cane sugar
30 g Cocoa powder
15 g Gluten free flour mix
A pinch of salt
75 g Coconut puree
30 ml Plant milk I use oat milk
30 ml maple syrup or other liquid sweetener of choice
3-5 Drop Peppermint oil food safe
optional ¼ tsp bourbon vanilla

FOR THE CHOCOLATE COATING:

150 g dark vegan chocolate coarsely chopped
optional 13-26g cocoa butter, 1-2 tablespoons, for liquefying the chocolate

Metrisch - Tassenangaben

Instructions

FOR THE CHOCOLATE MINT COOKIES Preheat the oven to 180 degrees (convection oven) or 200 degrees (upper-lower heat) and line a baking tray with a permanent baking mat or baking paper.
In a baking bowl, add almond flour, raw cane sugar, cocoa powder, gluten-free flour blend, peppermint oil, and a pinch of salt (optional: bourbon vanilla). Stir with a whisk until everything is well combined.
96 g Almond flour, 50 g Raw cane sugar, 30 g Cocoa powder, 15 g Gluten free flour mix, A pinch of salt, 3-5 Drop Peppermint oil, optional ¼ tsp bourbon vanilla
Add coconut puree, plant milk and maple syrup and stir with a wooden spoon or silicone spatula until a compact dough is formed.
75 g Coconut puree, 30 ml Plant milk, 30 ml maple syrup
Roll out on a lightly floured surface and cut out round cookies. The size may vary, as well as the final number of pieces.
Place on baking sheet, place in oven and bake for 10-12 minutes. The longer you bake, the harder the cookies will be.
Remove from oven and let cool completely.
FOR THE CHOCOLATE COATING Gently melt the chocolate over a water bath. If necessary, stir in 1-2 tablespoons of cocoa butter to make the chocolate thinner and easier to coat.
150 g dark vegan chocolate, optional 13-26g cocoa butter, 1-2 tablespoons, for liquefying the chocolate
Coat one cookie at a time with the melted chocolate, place on a draining rack and allow to set at room temperature. enjoy!
Store remaining Thin Mints in an airtight container in the refrigerator for up to one week. Best when chilled!

Nutrition