Make Something Monday: Gluten-free, Vegan, & [almost*] Sugar-free Thin Mints

It's Girl Scout Cookie Time!!!! As a vegan, I miss the days that this phrase elicited excitement & anticipation. Yes, there are vegan cookie options from the girls in green [and brown and blue], but unfortunately, they're not sold in my region. I was beginning to think that my life would have to simply do without that mouthwatering cookie craving...until I discovered Erin McKenna's Thin Mint recipe in Babycakes Covers the Classics.

With just a few small alterations, these cookies have become my newest guilt-free craving. After substituting maple syrup for Erin's vegan sugar, my recipe produced cookies that are a bit softer than the originals, but the taste is still dead on & delicious!

*These babies can be made completely sugar-free with grain sweetened chocolate chips, but I used what I had on hand [Trader Joe's]. Feel free to make them as guilt-free or indulgent as you please!

Ingredients

1 1/2 c Bob's Red Mill All-Purpose Gluten-free Baking Flour 1 c maple syrup 1/2 c unsweetened cocoa powder 1/4 c arrowroot 1 1/2 tsp xanthan gum 1 tsp baking soda 1 tsp salt 1/4 c melted coconut oil 1/3 c unsweetened applesauce 2 tbsp vanilla extract 1 c vegan chocolate chips 3 tbsp mint extract 3 tbsp So Delicious coconut milk

Heat oven to 325 degrees. In a medium bowl, whisk together flour, cocoa powder, arrowroot, xanthan gum, baking powder, & salt. In a separate bowl, combine coconut oil, maple syrup, applesauce, mint extract** & vanilla extract. **Mckenna's recipe adds the mint extract to the chocolate chips later, but I prefer a hint of mint inside my cookie. Mix together wet & dry ingredients. With wet hands, roll the dough into a long tube & place in freezer for 2+ hours. After dough has chilled, remove from freezer & cut into cookie-sized slices. Place cookie slices on greased or lined baking sheet & bake for 7 minutes, rotate & bake for 7 minutes more. Remove from oven & allow to cool for 15 minutes. Meanwhile, combine chocolate chips & coconut milk in a sauce pan & melt together over medium heat. With a small spoon, swirl melted chocolate over the cooled cookies & place in fridge to harden. Remove from freezer & Enjoy!