GF Vegan Thin Mints
Makes 60
1 cup rice flour
½ cup sorghum flour
¼ cup millet flour¼ cup sweet rice flour
¼ cup arrowroot starch
7 tbsp unsweetened dark cocoa powder, sifted (Hershey's is GF, most brands are)
½ tsp salt
½ cup vegan margarine, room temperature
2 tbsp shortening
¾ cup sugar
¼ cup brown sugar
3 tbsp soy or rice milk
5 tbsp vodka
½ tsp pure vanilla extract
1 tbsp peppermint extract
Chocolate Coating
10 oz (GF, vegan) bittersweet chocolate (I used Scharffen Berger 70% Cacao)
1 tbsp shortening
½ tsp peppermint extract
- In a small bowl, whisk together flours, starch, cocoa powder and salt.
- In a large bowl, cream together margarine, shortening and sugars.
- Add soymilk, vodka and extracts. The mixture will look curdled.
- Gradually, add in the flour mixture until fully incorporated.
- Shape dough into two logs, about 1 ½” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm. (Note: You can also shape into a disc and refrigerate 2 hours for rolled cookies)
- Preheat oven to 375F, line baking sheets with parchment or silicone.
- Slice dough into rounds not more than ¼” thick – otherwise they will not be crisp.
- Place on the sheets fairly close together – they don’t spread that much.
- Bake 14 – 15 minutes.
- Cool cookies completely on a wire rack before dipping in chocolate.
Coating:
- Combine chocolate and shortening in a double boiler over simmering water.
- Melt until chocolate is smooth. Stir in the extract.
- Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.
Calories: 80.7
Total Fat: 4.3 gCholesterol: 0.0 mg
Sodium: 16.9 mg
Total Carbs: 11.0 g
Dietary Fiber: 0.8 g
Protein: 0.9 g
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