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.

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).

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!

 

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…