If you’re looking for a vegan and homemade version of the Girl Scout’s favorite Thin Mints, look no further. And if you’re not looking for a vegan version of these cookies, you might want to take a peek anyway. After seeing these easy and delicious cookies, you might just want to give them a try!
Let me begin by saying I don’t have anything against the Girl Scouts. They seem like a fine organization.
Yes, it’s true I was a Campfire Girl. The two organizations are like opposing universities. They have similar goals, but people are usually loyal to one or the other.
You see, I liked being a bluebird. It was fun being a bluebird.
Won’t you be a bluebird with me?
Sorry, only Campfire Girls will get that, but I had to say it anyway. Or sing it. I think I remember nearly every single song we sang – both the sanctioned and the “around the campfire” songs. You don’t even want to get me started!
We sold candy door-to-door, not cookies. Of course, I don’t know if anyone sells anything door-to-door anymore.
I guess we lived more dangerously in those days.
It’s not that I eyed with envy those girls in their little green vests selling cookies.
It’s not that now as an adult I feel like I’m betraying my Campfire Girl heritage by even considering buying little boxes of cookies from the Girl Scouts.
Thin chocolate, minty wafers dipped in chocolate? What’s to love about that!
It’s just the pure joy of making something yourself. (Yeah, that’s the ticket.)
Of course, there’s also the vegan thing.
And the vodka.
I have this thing for adding vodka to cookies. I don’t think that’s something the Girl Scouts would embrace too readily. All the more reason for making them myself.
So I put my Bluebird vest aside, and decided to take a walk on the thin, minty side of life.
I expected these cookies would be a chore to make, but I found the process to be actually kind of enjoyable.
Maybe it was the smell of mint in the air.
Or maybe it was the anticipation of eating these delicious cookies. All I know is that I don’t have anything against Girl Scouts. Especially now that I get to enjoy my own version of their delicious cookies!
Thin Mint Cookies
- 1/2 cup Earth Balance margarine (room temperature)
- 3/4 cup sugar
- 1/3 cup soy milk
- 2 tablespoons vodka (Boozy thin mint cookies!)
- 1 teaspoon peppermint extract
- 2 cups flour
- 1/4 cup cornstarch
- 1/2 cup cocoa
- 1 teaspoon salt
- 1 1/2 cup dairy-free chocolate chips
- 2 – 3 tablespoons coconut oil
- In a large bowl, use a mixer to cream the butter and sugar until light and fluffy. Add the soymilk, vodka, and peppermint. Mix this a little more until everything is well blended. Set aside.
- In a medium bowl, mix together the flour, cornstarch, cocoa, and salt. Stir until well combined.
- Add the flour mixture to the the wet ingredients and give everything a stir. Does that look delicious or what?
- Create the cookie dough into two balls, tear off two big pieces of plastic wrap, and wrap each dough ball in the plastic and refrigerate for at least an hour. You want all those delicious flavors to get to know each other a little bit better!
- When you’re ready to make the cookies, begin by heating your oven to 350 F.
- Here’s the part I like the most. There’s no need to bother flouring the surface of your counters. Grab one of the dough balls, lay it on a clean counter top, and smooth out the plastic so it extends well beyond the dough. Now tear off another big sheet of plastic and cover the top of the dough. Then get out your rolling pin and press the dough until it’s about 1/8 to 1/4 inch thickness.
- Now you’re ready to use your cookie cutters! The plastic wrap is really helpful here in containing any mess. And it has an added benefit. If the dough doesn’t come up with the cookie cutter, you can simply lift the cut cookie dough by putting your hand below the plastic wrap and giving it a lift. Feel free to place your cookies fairly close to one another. There’s not a lot of spread going on here. I used an ungreased cookie sheet, but you can also place them on a cookie sheet lined with parchment paper.
- Bake the cookies for 5 – 6 minutes and they’re done! Do this until you’ve worked through all the cookie dough.
- Once you’re done, simply warm up the chocolate in a small pan with the coconut oil. I really love using coconut oil because it hardens when it dries. I covered my cookie pans with waxed paper and then smeared melted chocolate on the bottom of each cookie and then placed them on waxed paper where they awaited the top layer of melted chocolate. After adding the top layer of melted chocolate to each cookie, I placed the tray in the fridge while I worked on the next batch. If you’ve got a good podcast to listen to – This American Life is one of my favorites – the time can go by lickety split!
I’m storing these cookies in the fridge so the chocolate won’t melt in these unusually warm April days.