As I stood in the kitchen trying my hand at making these delicate cookies from scratch (they're gluten, dairy, and egg -free), my mind was flooded with the sweetest memories of my Mom. She loved thin mints, and I can remember us sharing a few cookies at a time as a special treat after school while we talked about our day. She taught me to appreciate and savor each light, crispy bite, as Girl Scout cookies came but once a year. Sadly, I had buried these small memories underneath more bold, prominent ones. As soon as the swirls of peppermint and chocolate wafted through my kitchen, I once again felt like that giddy little girl, excited to be sharing not just a cookie, but moments in time with my Mom that I'll forever remember.
These were rather simple to make, a happy surprise as I was prepared for them to be quite the task. I always put on the lovely Diana Krall for some background music while baking, and I'm sure to test the batter frequently, just to be sure :)
Click below for recipe
(Feel free to sub any type of flour, butter, and milk)
Thin Mints
2 1/4 C. brown rice flour
1/4 C. potato starch (not potato flour. Cornstarch will work too)
6 tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 C raw sugar
1/2 C. vegan butter, room temperature
1/3 C. coconut milk
1/2 tsp. vanilla extract
3/4 tsp. peppermint extract
In a small bowl, whisk together flour, starch, cocoa powder, and salt. In a mixing bowl, cream together butter and sugar. On low speed, add in milk and extracts. It will look curdled. Gradually add in flour until fully incorporated.
Shape dough into (2) equal sized logs and wrap in plastic. Freeze 2 hrs, or up to 2 weeks if not baking right away.
Preheat oven to 375 F.
Slice dough into thin rounds, no more than 1/4 inch thick. Place onto parchment lined baking sheet. Bake for 13-15 minutes.
Cool cookies completely on a wire rack before dipping.
Chocolate Coating
10 oz. semi-sweet chocolate chips, melted
In a microwave safe bowl, melt chips, stirring every 45 seconds until smooth.
Dip each cookie into melted chocolate, turning over with a fork to coat completely.
Transfer to a piece of parchment paper until chocolate is cool and firm. Store in an airtight container in the refrigerator up to 1 week, or freezer up to 3 months.
And because I'm obsessed with calculating nutrients in everything I eat, here are the nutrition facts (if using ingredients listed above): 1 cookie (60 cookies per batch) 67 calories, 3.5 g fat, 11 g carbohydrate, 1 g protein
Adapted from Baking Bites
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