8 comments

Gluten-Free, Dairy-Free Thin Mints

I’m having a lot of fun with the Vega #OneChange campaign. Last week I made some protein-packed Chai Oatmeal for those of YU who tend to skip breakfast, and this week, I’m sharing a fun, guilt-free recipe for YU Weekend Splurgers. Girl Scout cookie time is a few months away, but you can get your Thin Mint cookie fix here and now. That’s right. Gluten-free, vegan, nutrient-rich Thin Mint cookies simply made with Vega One Chocolate Nutritional Shake.

Vega #OneChange for The Weekend Splurger: Protein  Thin Mints YumUniverse: Loaded with Protein, vegan and gluten-free

Share this healthy #OneChange Thin Mint cookie recipe with your tweeps.

Makes:  approx 20 cookies

Tools:
Cookie sheet
Unbleached parchment paper
Large glass bowl
Spoon or silicone spatula
One 2″-2 1/2″ round cookie cutter
Double boiler
Rolling pin (or a sturdy, smooth glass)

Ingredients:
Try to buy everything organic. Here’s why.
Two 3 oz gluten-free, vegan chocolate bars (or 6-7 oz. of GF, vegan chocolate chips like these)
1/4 cup hazelnut flour (can substitute almond meal/flour)
2 tbsp brown rice flour
1/4 cup Vega One Chocolate Nutritional Shake
2 tbsp cocoa or raw cacao powder
2 tbsp water
1/4 cup + 2 tbsp sucanat
2 tbsp cold-pressed virgin coconut oil (warmed to liquid on the stove top if solid)
1/4 tsp fine ground sea salt
1 tsp vanilla extract
3/4 tsp peppermint extract

Let’s get started.
1. Preheat oven to 325°F and line a baking sheet with parchment.

2. Sprinkle hazelnut flour onto sheet and toast in oven for 5 minutes. This is an extra step you can skip, but it really adds lovely toasted hazelnut flavor.

3. Now, mix together all ingredients until a dough forms.

4. Take your parchment from the baking sheet and lay out on the counter. Pull a second piece of parchment. Place ball of dough on one sheet of parchment. Lay the other on top of dough and press with hands. Then roll out dough (the parchment keeps the dough from sticking to rolling pin—easier to roll out and easier to clean up) about 1/8″ thick.

5. Peel back top parchment and use cookie cutter to cut dough. Repeat until all dough is used and transfer cut cookies to a parchment-lined baking sheet (use one of your already cut sheets).

Vega #OneChange Protein  Thin Mints YumUniverse: Loaded with Protein, vegan and gluten-free

6. Bake cookies for 15 mins. Remove and allow to cool. I like to put my cookies in the freezer for about 10 minutes to expedite the chilling process and also to make the chocolate harden faster once I dip them. Less mess!

Vega #OneChange Protein  Thin Mints YumUniverse: Loaded with Protein, vegan and gluten-free

 

7. Get a double boiler going and melt your chocolate. No double boiler? Try this kitchen hack idea I write about in my Toasted Almond Bark post.

8. You can use the parchment sheet you baked on, but lay one out on the counter near the range. Using a fork, dip and flip your cookies in melted chocolate. Lift out with fork, tap a few times on the inside of the pot to shake off excess chocolate and lay on parchment to cool. Repeat until all cookies are dipped.

9. Chill/store in the fridge and enjoy. I know YU will.

Now, I want to hear from you. What is your favorite healthy weekend splurge? Tell me with a comment below…

Read the comments or add yours.

Comment Rules

  1. Kay Horn

    Hi Heather

    Can you substitute something for the protein powder – especially for those of us who don’t live in the States?

    Thanks

    • Heather Crosby

      Hi there Kay,
      I would try making the total amount of cocoa 1/4 cup and the total amount of brown rice flour 1/4 cup if you aren’t using protein powder. You may also want to add another 2 tbsp sucanat to make up for the sweetness that’s in the Vega already.
      Let us know if it works! x

  2. Maria

    Thanks for this recipe! Recently the Girl Scouts admitted to using GMOs in their cookies; another reason to make your own! (GMOs have been found to make lab rats sterile; could have same effect on kids.). This is much healthier. Can’t wait to try it!

  3. Heather

    Hi Heather,
    I got this recipe this morning and I made it this afternoon. They turned out great and they taste fantastic. No glitches, worked just as you said. I rolled some of the mints a bit thin but, it was not problem putting the ones that were too thin back into a ball and re rolling them. It’s nice to have a treat and not have my blood sugar spike but be satisfied with one or two. Thanks Heather. I look forward to trying more recipes and sharing them with others.

    • Heather Crosby

      So happy that they worked well for YU, Heather!

  4. Norma

    Looks scrumptious – making these today with the recommendations you make without the protein powder. Thank you.

  5. Chell Smart

    These are delicious and set up well! I stored them in the fridge but I am pretty sure little fingers will devour them all soon. Thanks for the recipe!

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