From the kitchen of Renée Loux chocolate mint thin cookies vegan, gluten-free

These crunchy, minty, melt-in-your-mouth chocolate delights are reminiscent of the irresistible Girl Scout cookie classics, though made with clean ingredients.

Spelt flour is a great alternative to wheat flour and yields an almost-identical texture in this recipe.
Spelt is a low-gluten grain that is generally suitable for anyone who is mildly sensitive to wheat, but it does contain a bit of gluten.
To make these cookies completely gluten-free, try using a gluten-free all-purpose baking flour such as Bob’s Red Mill, which is one of my favorite choices for a smooth texture that isn’t too grainy or heavy.
I suggest choosing a coconut oil that doesn’t have a strong aroma for the best overall flavor that won’t compete with the chocolate and mint. Omega Nutrition Aroma-Free Coconut oil is my absolute favorite, which is carefully steam distilled to remove the scent but maintain the integrity of the oil. Spectrum also makes a ‘refined’ organic coconut oil that that has a neutral flavor and works wonderfully for the dough.

After dipping the cookies in chocolate, I’ve recently been sprinkling a small pinch of flaky sea salt on top for a salty, crunchy burst of flavor that is beyond delicious.

For perfectly crunchy cookies, I sometimes use a bit of organic vegetable shortening, which yields a delectable, almost flaky texture. Spectrum’s All Vegetable Shortening is an excellent choice, made from with organic, expeller pressed palm oil.
For the cocoa powder, Valrhona Cocoa Powder is one of the finest of all with a complex, intense flavor and deep, rich color.
Green and Black’s Cocoa Powder is also a brilliant choice and sourced from organic, fair-trade cocoa beans.

After dipping the cookies in chocolate, I’ve recently been sprinkling a small pinch of flaky sea salt on top for a salty, crunchy burst of flavor that is beyond delicious.
I prefer Maldon salt, though any flaky salt will do the trick.

Yield: about 3 dozen cookies

Cookie Ingredients

1 cup coconut oil (preferably with a neutral flavor), softened – or use ¾ cup coconut oil + ¼ cup organic shortening
1 cup organic powdered sugar, sifted
1 cup unsweetened cocoa powder, sifted
½ teaspoon sea salt
1 teaspoon vanilla extract
1-1/4 cup spelt flour or gluten-free mix, sifted

Cookie Procedure

Preheat oven to 350˚F/175˚C
Line 2 baking sheets with silicone baking liners or unbleached parchment paper.

1. Using a stand-up mixer, a hand mixer or wire whisk, beat coconut oil (or coconut oil and shortening) and powdered sugar until creamy.

2. Add cocoa powder, salt and vanilla and beat until creamy

3. Add flour in 3 batches to incorporate just until mixed.

4. Transfer to parchment paper and knead to bring the dough together

5. Flatten dough, place another sheet of parchment over and roll with a rolling pin ¼” thick. Then, place in the freezer for 20 minutes to firm

6. Use a round cookie cutter to cut dough into as many cookies as possible. Gather remaining dough and roll out ¼” thick and place in the fridge to firm until ready to use.

7. Bake 8-10 minutes or until crisp. I suggest to rotate the baking sheets after 5 minutes to ensure even cooking.

8. Let cool 10 minutes on sheets then transfer to wire rack to cool completely before dipping in chocolate.

Chocolate Mint Coating Ingredients

12 oz semi-sweet chocolate chips 1 teaspoon coconut oil (preferably with a neutral flavor
¾ teaspoon peppermint extract
1-2 tablespoons flaky sea salt (optional)

Chocolate Mint Coating Procedure

Line a platter or baking sheet with parchment paper to set cookies on after dipping

1. In a double boiler, or a stainless steel bowl set over a saucepan of simmering water, melt chocolate and coconut oil and whisk to emulsify.

2. Add peppermint extract and whisk to incorporate thoroughly. Remove from heat and let cool to safe temperature to handle

3. Dip cookies in chocolate-mint mixture and lay on parchment paper. Sprinkle with a few grains of flaky sea salt.

4. Chill in fridge or freezer to set.

Storage: Store cookies in a sealed container in the fridge for up to 2 weeks, or in the freezer for up to 2 months. I personally love them straight away from the freezer for a refreshing, frosty sweet treat.