Thin Mint Cookies

So, this is the blog post in which I get to totally gush over my good friend, Sarah’s, new cookbook, More Peas, Thank You.

Y’all, I am in LOVE with this book. It’s truly wonderful. Like Sarah’s previous {ahem, New York Times Bestselling} cookbook, More Peas, Thank You delivers a happy helping of adaptable family friendly vegan and vegetarian recipes. What I love most though in the book, are the sweet and personal stories that Sarah shares along with the recipes. It’s one of those cookbooks that you can go to bed reading. I just love that!

I wanted to share a recipe from Sarah’s new cookbook today — a recipe I think you guys are going to love — and that is a vegan version of everyone’s favorite girl scout classic, thin mint cookies.

These cookies lasted approximately four hours in my house. That’s how delicious they are.

Vegan or not, I think these might be my new favorite cookie. And after you taste them for yourself, I think you’ll have to agree.

Now, I used to be a skeptic on the whole “using applesauce instead of butter” fad.

Okay, I’m still a little bit of a skeptic on most recipes, but I seriously couldn’t believe how well these turned out!!

Unlike traditional thin mint cookies, they are softer and cakier, which I happen to appreciate. Perhaps we should rename them to “thick mint cookies”? Heh. After baking, you douse these puppies in melted chocolate mixed with a teeny bit of coconut oil and peppermint extract.  They are so light, you feel like you can eat a whole stack in one sitting.

Not that I did that or anything.

I’ll stop gushing now and just give y’all the recipe. Make these soon! And pick up a copy of Sarah’s book while you’re at it. It’s beautiful and deserves a spot on your kitchen shelf.

Thin Mint Cookies

lightly adapted from More Peas, Thank You

Print this Recipe!

Ingredients:

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1/2 cup sugar

1/2 cup cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup unsweetened applesauce

1/4 cup + 1 tsp coconut oil

1/4 cup nondairy milk (or regular milk)

2 tsp vanilla extract

1 cup chocolate chips

1 tsp mint extract

Directions:

Preheat your oven to 375 degrees.

Whisk together the flour, sugar, salt, cocoa, baking powder and baking soda. If the cocoa is extra clumpy, you may want to sift it. Set aside.

In another bowl, mix together the applesauce, 1/4 cup coconut oil, milk and vanilla. Add this to the dry ingredients and mix until a dough forms.

Drop tablespoons of dough onto parchment or silpat-lined baking sheets. With wet hands, gently flatten each mound of dough. Bake for 11-12 minutes until puffy then repeat with remaining dough.

To make the chocolate coating, melt together the chocolate chips, 1/4 tsp coconut oil and peppermint extract in a microwave safe bowl. This is easiest if you zap it in thirty second intervals then stir with a rubber spatula. Make sure all the chocolate chips melt! Dip cookies in the chocolate then place on a plate or back on the baking sheet. After you have dipped all cookies, place cookies in the fridge for 15 minutes to harden and set.

Enjoy!

Time:

45 minutes