Caitlin bensel
Active Time
30 Mins
Total Time
2 Hours 50 Mins
Yield
Serves 40 (serving size: 1 cookie)

Our version of the quintessential Girl Scout cookie is just as chocolate-y, minty, and snappy as the original, but we’ve taken out the artificial colors, and made it vegan and gluten-free so that more people can enjoy this classic cookie. Put some in the freezer and enjoy them with a glass of your favorite milk or milk alternative. 

How to Make It

Step 1

Prepare the Cookies: Beat together shortening, coconut oil, and coconut palm sugar in the bowl of a stand mixer, until smooth and combined, about 1 minute. Add vanilla and mint extract; beat just until combined.

Step 2

Whisk together flour, cocoa powder, powdered sugar, and salt in a separate medium bowl until fully combined. Gradually add flour mixture to shortening mixture, and beat on low speed until combined, scraping down sides of bowl as needed.

Step 3

Transfer dough to a work surface, and form into a 12-inch log with a 2-inch diameter. Wrap in plastic wrap and chill until firm, about 2 hours.

Step 4

Preheat oven to 350°F. Remove dough log from refrigerator, and slice into 1/4-inch round cookies. Place on a baking sheet lined with parchment paper; bake in preheated oven until cookies are dry to the touch, 8 to 10 minutes. Remove from oven, and let cookies cool on a wire rack.

Step 5

Prepare the Coating: Combine chocolate chips, coconut oil, and mint extract in a microwavable bowl. Microwave on high at 30 second intervals, stirring between each interval, until completely melted. Using a fork, dip each cookie in the melted chocolate, and coat completely. Using the fork to hold the cookie, tap until all excess chocolate has dripped off. Transfer cookies to a drying rack lined with parchment paper, then transfer rack to refrigerator until cookies are fully hardened, about 20 minutes.

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