Thin Mints
Ingredients
- 2 cups Sun Flour Mills Pastry Flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 1/2 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup melted dairy-free butter
- 1/3 cup unsweetened applesauce
- 2 TBSP vanilla extract
- 1 cup dairy-free chocolate chips
- 1 tsp mint extract
- 1/2 tsp preferred oil canola, vegetable, coconut, etc
Instructions
- Whisk together first 6 dry ingredients in a bowl.
- Add melted butter, applesauce, and vanilla. Mix till thick dough forms.
- Roll into a log (1.5 - 2 inches in diameter) and wrap in plastic wrap. Refrigerate for 30-60 minutes.
- Slice into thin disks and bake on a baking sheet covered in parchment paper in a 325F oven for 15 minutes. Rotate your baking sheet halfway through baking to ensure even baking.
- Make chocolate - melt chocolate chips in a microwave-safe bowl for 30 seconds at a time at 50% power until melted. Mix in mint extract and oil.
- Dip cooled cookies in melted chocolate (just the tops) let cool in fridge.
- ENJOY!
Notes
Makes approx. 50-60 thin mints depending on size and thickness - this recipe is easy to half.