jess (cheerjess) wrote in vegancooking,

are they made with real girl scouts? vegan thin mint cookies.....

While experimenting for the cookie swap and other cookie baskets I'm making, I went ahead and veganized a recipe for 'girl scout' thin mint cookies from all They're a little too minty/chocolately for me, so I might suggest tuning down the mint a weeee bit, but my boyfriend said they were great-and they look really nice-but sorry guys my digital camera is broken. On to the recipe..

1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup soy margarine, softened
1 cup white sugar
2 tablespoons silken tofu-whipped
1/2 tablespoon unsweetened applesauce
1/2 teaspoon mint extract
3 (1 ounce) squares semisweet chocolate, chopped (I used half a cup of chocolate chips)
1/4 cup margarine
Optional: vegan white chocolate chips and 1/2 tablespoon margarine for decorating-a sugar glaze could work too


In a large bowl, beat 1/2 cup margarine until creamy. Add the sugar, and beat until mixed well. Beat in tofu, applesauce and mint extract.
Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate anywhere from 5 hours to overnight. I refrigerated overnight, and I read in commentary on allrecipes that someone only refrigerated for an hour or so and they turned out well.
Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer-important for shaping.
Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes. With my oven it's 325 degrees for 12 minutes, but mine is definitely a varying oven.
Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave-stove top works so much better for this. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely. I didn't drizzle the chocolate I dipped the cookies face down, then let them cool. After this I melted my vegansweets white chocolate chips and margarine and drizzled splatter style all over the cookies, and let cool before serving. I think a powdered sugar/soy or ricemilk drizzle could work too-but that is untested, I just think the chocolate/mint combo needs something to sweet it out, but maybe that's just me. The recipe also makes over 30 small cookies.
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