For valentines day, my husband bought me a new cook book. I know some girls might get offended by this, but me. . . I love to cook. I couldn’t believe he had found a vegan cookie book on Okinawa. I have the most amazing husband ever!
Of course, since he bought me this book. . . . of course I would have to cook out of it . . . A LOT!! Last night, I had a craving for some Girl Scout Thin Mints. Of course, those are not vegan, so I can’t have them. That was until. . . . “The Vegan Cookie Connoisseur” cookbook by Kelly Peloza.
I am not going to lie, these cookies did take a little bit of time because of the cooking/cooling/coating process. But they were SO worth it in the end.
Here is what you need:
3/4 Cup Sugar
1 3/4 tsp peppermint extract
1/2 tsp Vanilla extract
2 Tblsp Soy milk (I used almond)
3 Tblsp Chocolate chips, melted
1 1/4 Cup Flour
2/3 Cup cocoa powder
1/2 tsp baking soda
2 Cup chocolate chips
1 Tblsp shortening
Cream together the margarine, sugar, and extracts. Add the soy milk and Melted chocolate. Continue to mix until smooth.
Freeze for at least 30 Minutes.
Pre-Heat oven to 350 F
Bake cookies for abotu 12 minutes, until firm. They will harden up a bit once they cool, but not a lot, so make sure they aren’t too soft when you remove them from the oven. Let cool on a wire rack.
In the meantime, melt your chocolate and shortening in a glass bowl in a pan of boiling water on the stove. (Or use a double boiler)
Dip cookies into the chocolate, remove with a fork, and place on a parchment-lined cookie sheet. (I used stackable cooling racks with parchment)
Let sit at room Temperature until the chocolate is hardened, then eat! These are really good cold from the refrigerator, but they don’t need to be refrigerated unless it’s a really hot day.
(I put mine in the fridge to harden up quickly so I could eat them, then I put them into a container to keep in the fridge ~ Who doesn’t love COLD thin mints?)