girl scout for a day.

Girl Scout season is upon us. I love, love, love the cookies, but I hated being a Girl Scout. Okay, so I was only one for a day. But that day sucked! They gathered all us little girls in one room and made us color on pieces of paper. What the heck?! I wanted to be out in the forest gathering wood and building a fire. Or wrastling a bear! That being said, I quit being a Girl Scout, but still ate the cookies.

And I don't know if I'll ever forget the taste of Thin Mints. The perfect amount of crunch, the perfect amount of mint, oh but wait…not the perfect amount of milk. Every year I look forward to a green box of minty, chocolaty goodness. Not this year, I sighed, dejectedly. Then I thought, why punish myself for being vegan? I should be celebrating! So I surfed the web for a few vegan Thin Mints recipes. A lot of them required sorghum powder or potato starch. I picked and pulled ingredients from the recipes, and ended up with this: 

Vegan "Thick" Mints

Whoops. So, they're kind of thick. Thick Mints. More for your buck, right? They're a bit too pepperminty for my taste, but Peter liked them well enough. So much that he allowed me to take a picture of him. I'm going to post this to my blog, I said. He was a little apprehensive, but eventually agreed. I think he makes the Thick Mints look very tasty. 

Handsome Man with Okay-Looking Cookies

If you want to make your own, here's the link to the recipe from a very fancy blog: Manifest Vegan

I made due without the sorghum powder, xanthum gum, and potato starch.

• 1/2 cup Earth Balance margarine (room temperature)
• 3/4 cup sugar
• 1/3 cup soy milk/almond milk
• 1 teaspoon peppermint extract
• 2 cups flour
• 3/4 cup cocoa
• 1 teaspoon salt
• 1 1/2 cup dairy-free chocolate chips
• 2 – 3 tablespoons coconut oil/canola oil

I didn't add baking powder, but you can. I thought the cookie part of my Thick Mints tasted fine, I just needed to ease up on the peppermint extract. I heated up the dairy-free chocolate chips, added the peppermint extract, then when the cookies cooled, I dipped them into the mix one by one. I used two forks, one to pull out the dipped cookie and turn over. I used the other fork to scrape the excess chocolate off the cookie. I placed each chocolate dipped cookie onto a piece of wax paper, then stored them in the oven.

Hope yours turn out better than mine!