Vegan Mint Milanos Food

VEGAN MINT COOKIES RECIPE BY TASTY

Steps:

• In a small mixing bowl, combine chocolate chips, mint extract, and vegetable shortening, and microwave for 1 minute. Stir often and make sure the chocolate doesn't burn.
• Dip cracker in chocolate mixture.
• Place chocolate covered crackers on parchment-lined baking sheet. Refrigerate or freeze until hard.
• Refrigerate or freeze until hard.
• Enjoy!

THE BEST THIN MINTS (V/GF)

Steps:

• To a food processor add almond flour, tapioca flour, cocoa powder, baking soda, and salt and pulse to combine.
• Add solid refined coconut oil (place coconut oil in the fridge if it has liquified) to the food processor and pulse until small crumbs are achieved. Add maple syrup and peppermint extract. Pulse until dough starts to form. Form the cookie dough into a disk and wrap in a piece of parchment paper and refrigerate for at least 15 minutes.
• Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper (you can use the same paper you used for chilling).
• Lightly dust a separate sheet of parchment paper with tapioca flour. Remove dough from the fridge and place on the flour-dusted parchment. Also lightly flour the top of the dough. Roll the dough out until it is about 1/8-inch thick.
• Using a 1 ½ - 2 inch cookie cutter (or similar-sized object such as a spice jar lid) cut out 14 circles. If you have excess dough, roll it into a ball and reroll/cut out the circles until all of the dough is used.
• Lightly flour a metal spatula with tapioca starch and use it to carefully transfer the cookies to the parchment-lined baking sheet. Space the cookies at least 1-2 inches apart to allow for slight spreading.
• Bake for 8-10 minutes, or until the cookies are slightly fluffy and expanded and they appear a little dry. Once baked and slightly cooled, remove the cookies from the tray and place them on a cooling rack.
• Meanwhile, melt the chocolate chips and 2 tsp of coconut oil (amount as recipe is written // adjust if altering batch size) in a small saucepan over low heat stirring constantly, until the chocolate has melted halfway. Once halfway melted, remove the pan from the heat and stir until completely smooth. Now add in the 1/2 tsp of peppermint extract (amount as recipe is written // adjust if altering batch size). NOTE: This can also be done in the microwave in 30-second increments. Stop microwave and stir every 30 seconds.
• Make sure your cookie sheet will fit in the fridge (otherwise, transfer cookies to a large plate lined with parchment paper).
• Once the cookies are cooled, dip each one into the chocolate mixture until fully coated. A fork is helpful for dipping and gently shaking off excess melted chocolate. Then place each cookie back on the parchment-lined cookie sheet (or plate) and refrigerate for 15 minutes or until set. If there is extra melted chocolate, you can transfer it into mini muffin liners to make mint chocolate cups (or wait until your cookies are cooled and drizzle the extra chocolate over the top).
• Once set, cookies can be enjoyed straight from the refrigerator or at room temperature. Store covered in the refrigerator for up to 1 week, or in the freezer up to 1 month.

VEGAN MINT MILANOS

Steps:

• Preheat oven to 350°F Grease 2 large cookie sheets.
• In a large mixing bowl, use a fork to mix milk, sugar, oil, vanilla, and zest.
• Add half of the flour, along with the cornstarch, baking powder, and salt and mix well. Add the remaining flour and mix until you have a soft, pliable dough.
• Make sure your hands are very clean and dry, and dust them with flour. Roll 1 tablespoon of dough into a ball, and then roll it into a log about 1 1/2 inches long.
• Flatten with the palm of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges with your fingers.
• Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart (they don't spread much.)
• Bake for 15 minutes, until tops are firm and edges are ever so slightly browned. Remove from oven and let sit for 2 minutes. Use a spatula to transfer to a cooling rack.
• Melt the chocolate on the stove or in the microwave. Mix in the peppermint extract.
• After 10 minutes, when the cookies are cool enough to handle, take a cookie and dip the flat bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich. Don't press too hard!
• Continue with the remaining cookies until you have 16 sandwiches. Place cookies in the fridge to set for at least an hour. Bring back to room temperature before serving by leaving them out for about half an hour.