Girl Scout Cookies Go Vegan!

One thing that is always a topic of conversation this time of year is cookies. Not just any type of cookie...Girl Scout Cookies. How many boxes you're buying. Who you're buying from. What kinds are you getting. Everything. 

I've never been too picky about Girl Scout Cookies. The only ones from the original bunch that I don't care about are the Trefoil/Shortbreads. I love the Thin Mints, Samoas (Caramel deLites), Tagalongs (Peanut Butter Patties), Do-Si-Dos (Peanut Butter Sandwich Cookies), and the Lemon Drops from way back (Lemon Sandwich Cookies). 

So I plan to veganize them here. 

I started with most people's favorite: Thin Mints.

While the prospect of making these iconic cookies might seem near impossible, it's actually a simple process.

Dip chocolate sugar cookies (that have peppermint extract in them) in melted chocolate, coconut oil. and peppermint extract. Freeze them for good measure (because minty-ness is infinitely better when it's cold).

I chocolatized Colleen Patrick Goudreau's sugar cookie recipe. There were a few kinks, but they are smoothed out no problem.

Here is the recipe. Feel free to cut it in half.

Thin Mints (makes about 40ish cookies)
2 3/4 cups all-purpose flour
1 teaspoon baking powder
3/4 cup cocoa powder
1 cup nondairy butter, room temperature
1 1/2 cup granulated sugar
3 teaspoons Ener-G Egg Replacer
4 tablespoons water
2 teaspoons vanilla extract
1 teaspoon peppermint extract

2 1/2 tablespoons coconut oil
3 cups chocolate chips
2 teaspoons peppermint extract

Whisk together your dry ingredients.

Cream together the butter and sugar with an electric mixer.

Add Egg Replacer, water, and both extracts and let it incorporate.

A little at a time, add the dry ingredients to the mixing bowl. 

If it it's too dry, add water, 1/4 of a cup at a time. Don't get carried away (like I did) or you'll have to add more flour later on (like I did. Again, a little at a time).

a little too dry

Roll dough into a log (this made about three for me) and wrap in plastic wrap or aluminum foil or whatever you've got.

Refrigerate for 1 hour. I popped mine in the freezer for about 5 to 10 minute while the oven preheated.

Preheat oven at 350.

Roll the cookies in to balls and pat them down into flat circles. 

Bake cookies for 15 minutes on a lightly greased cookie sheet. You want them on the crispier side. 

Melt the coconut oil in a sauce pan. 

Add the chocolate chips and allow them to melt, stirring all the while.

Once chocolate is melted, turn to low heat and add peppermint extract. 

Dip cookies in one at a time and coat with a thin (or thick) layer of chocolate.

Place the cookies on a pan with parchment paper or aluminum foil and pop in the freezer.

Eat when ready to be served. 

These were delicious and reminded me so much of Thin Mints. They'd be fantastic in July. Try these out and let me know what you think.

What were/are your favorite Girl Scout cookies? (As much as I love Thin Mints, they aren't my favorite, but you'll have to wait to hear which my favorites are...if you already know, don't give it away!)