Gluten Free Thin Mints
2 1/4 C. rice flour
1/4 C. potato starch (not potato flour. Cornstarch will work too)
6 Tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 C. raw sugar
1/2 C. vegan butter (I used Earth Balance), room temperature
1/3 C. coconut milk
1/2 tsp. vanilla extract
3/4 tsp. peppermint extract
+ Preheat oven to 375 F.
+ In a small bowl, whisk together flour, starch, cocoa powder, and salt. In a mixing bowl, cream together butter and sugar. On low speed, add in milk and extracts. It will look curdled. Gradually add in flour until fully incorporated.
+ Shape dough into (2) equal sized logs and wrap in plastic. Freeze 2 hrs, or up to 2 weeks if not baking right away.
+ Slice dough into thin rounds, no more than 1/4 inch thick. Place onto parchment lined baking sheet.
+ Bake for 13-15 minutes.
+ Cool cookies completely on a wire rack before dipping in chocolate coating.
10 oz. semi-sweet chocolate chips, melted (I use these , which are gluten/dairy/soy/corn -free)
+ In a microwave safe bowl, melt chips, stirring every 30 seconds until smooth.
+ Dip each cookie into melted chocolate, turning over with a fork to coat completely.
+ Transfer to a piece of parchment paper until chocolate is cool and firm.
+ Store in an airtight container in the refrigerator up to 1 week, or freezer up to 3 months.
Adapted from Baking Bites