Gluten Free Vegan Thin Mints

Total Time: 3 hrs 15 mins Preparation Time: 3 hrs Cook Time: 15 mins

Ingredients

• 1 cup rice flour
• 1/2 cup sorghum flour
• 1/4 cup millet flour
• 1/4 cup sweet rice flour
• 1/4 cup arrowroot
• 7 tablespoons dark unsweetened cocoa, sifted
• 1/2 teaspoon salt
• 1/2 cup vegan margarine, room temperature
• 2 tablespoons shortening
• 3/4 cup sugar
• 1/4 cup brown sugar
• 3 tablespoons soymilk or 3 tablespoons rice milk
• 5 tablespoons vodka
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon peppermint extract
• 10 ounces bittersweet chocolate
• 1 tablespoon shortening
• 1/2 teaspoon peppermint extract

Recipe

• 1 in a small bowl, whisk together flours, starch, cocoa powder and salt.
• 2 in a large bowl, cream together margarine, shortening and sugars.
• 3 add soymilk, vodka and extracts. the mixture will look curdled.
• 4 gradually, add in the flour mixture until fully incorporated.
• 5 shape dough into two logs, about 1 1/2” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
• 6 preheat oven to 375f, line baking sheets with parchment or silicone.
• 7 slice dough into rounds not more than 1/4” thick – otherwise they will not be crisp.
• 8 place on the sheets fairly close together – they don’t spread that much.
• 9 bake 14 – 15 minutes.
• 10 cool cookies completely on a wire rack before dipping in chocolate.
• 11 combine chocolate and shortening in a double boiler over simmering water.
• 12 melt until chocolate is smooth. stir in the extract.
• 13 dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.