Allergy-Free Thin Mints
Ingredients
1 1/2 cups my Basic Gluten-Free Flour Mix (http://g-ecx.images-amazon.com/images/G/01/randoEMS/18-19.pdf) or Authen
3/4 teaspoon xanthan gum
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
3/4 cup granulated sugar
2 teaspoons pure vanilla extract
2 tablespoons unsweetened applesauce
3 3/4 cups dairy-free, soy-free chocolate chips
5 tablespoons dairy-free, soy-free vegetable shortening
3 3/4 teaspoons peppermint extract
Preparation
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Using a rubber spatula, transfer cookie dough to a sheet of parchment paper. Mold into a ball. Cut in half, and transfer one half to a second sheet of parchment. Cover both with a top sheet of parchment paper, and use the palm of your hand to press dough down into disks. Roll out dough to 1/8th-inch thick. I like to use my trusty rolling pin rings to do this. Transfer rolled out dough to a cutting board, or trays, and chill in fridge at least 2 hours until firm.
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Preheat oven to 325°F. Remove one sheet of dough from fridge, and peel off top sheet of parchment. Using a 1 ½-inch biscuit cutter cut out cookies. Transfer to parchment lined baking tray, spacing cookies about 1-inch apart. You may want to use a frosting spatula to transfer the cookies. You should be able to fit about 24 cookies per baking tray.
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Bake in center of the oven 10 minutes, till set. Transfer tray to cooling rack, and let cool on tray 5 minutes, before transferring cookies to cooling rack to cool to room temperature. Repeat with remaining dough, gathering up scraps and re-rolling until you’ve used it all. I sometimes roll it out and stick it in the freezer for a few minutes to get it to firm up again.
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Remove a handful of the chocolate wafers from the freezer. You will be making these cookies one at a time. Drop one cookie into the melted chocolate mixture. Use a fork to flip it once, so both sides are now coated. Use the fork to lift the cookie out of the chocolate mixture, and run the bottom of the fork along the edge of the bowl, wiping off the extra drips of chocolate. Set coated cookie down on parchment lined baking tray. Repeat, until you’ve coated all the cookies. You can let them set at room temperature, but I speed up the process by sticking them in the fridge for about 30 minutes, till set. Once the cookies have set, store them in an airtight container, between layers of parchment or wax paper. Keep them in the fridge, or, for longer-term storage, keep them in the freez
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About
These little bites of chocolate minty heaven are Gluten-Free, Vegan, and free of all common allergens (wheat, dairy, eggs, soy, peanuts, tree nuts, and sesame). Delicious Girl Scout cookies, whether or not you have food allergies!
(please see my recipe for Basic Gluten-Free Flour Mix here: http://g-ecx.images-amazon.com/images/G/01/randoEMS/18-19.pdf)
Yield:
8 dozen 1 1/2-inch cookies
Added:
Friday, March 4, 2011 - 3:41pm
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Comments
August 7, 2011
These look amazing! One question though- if gluten/ wheat is the only concern for a person, can you just use real butter and egg to sub for the substitutes? Thanks!