Homemade Girl Scout Thin Mints

I was a Girl Scout for 8 years, and it has been 4 years since I had last bought a box of Thin Mints (which has always been my favorite). Inspired by these homemade Do-Si-Dos, I decided to try my hand at making some Thin Mints. I made up the recipe just today. I originally had only used 1/2 cup of shortening and 10mins of baking time, but I adjusted the recipe from my first attempt.

To make a thin chocolate wafer/biscuit, the dough will need rolling (which I never do, hate the extra clean up). On the plus side, this makes use of my abundance of cocoa. Did I mention these will also be vegan.

Vegan Homemade Thin Mints
1 cup cocoa powder
1 cup powder sugar
1 cup flour
1 tsp of baking powder
1/4 cup sugar
2 tsp mint extract
3/4 cup melted organic shortening
1/4 cup water
1/8 tsp salt
5.3oz bittersweet chocolate (for melting) 

(already smelling like Thin Mints)

Preheat oven to 350°F. Mix together all the dry ingredients in a bowl. Add in the mint extract and melted shortening, stir for a minute before adding the water. Finish mixing with the mixer, it’ll probably still look loose and crumbly. Pour out onto a surface and press/knead together into a ball, cover and leave out for 15-20mins. Roll it out to about 1/8 inch, and use a small cookie cutter to cut out rounds. I don’t own any cookie cutters, but found a tea tin lid that worked out fine. Place on parchment lined tray and bake for 15-18mins (depending on thickness, maybe longer). When it comes out of the oven, move them to a cooling rack. When the cookie is cooled, melt the chocolate on low heat or by microwave. I only dip the tops of the cookies. If you wanted to fully coat the cookies, you’ll need more chocolate.

(makeshift cookie cutter)

(Green Black’s Organic 72% Baking Chocolate)

(try and wait for the chocolate to cool and harden)

 -L