Someone told me we put a lot of sweets up on this blog.  While that is very true, we don't always eat our desserts.  Some we make in tiny batches to enjoy.  Otherwise, they end up in the freezer or in someone else's mouth.  The freezer option drives my mom crazy, so I prefer the latter.  My stomach has been making it very clear lately that it hates sugar.  I already knew the two were enemies, but it has been harder to ignore nowadays.  It punished me on Easter for eating jelly beans and cake.  While I'll be staying away from that white goodness in the future, I can't help post some sweet treats.

I made a double recipe of these Thin Mintz, knowing anything that came from Manifest Vegan's blog is simply amazing.  I made way too many cookies, and I ended up taking them to three different get-togethers.  I conveniently left the rest at my sister's house, removing all temptation.  These were so yummy that I had "normal" people asking for the recipe.  That was why I could not trust myself with the delicious devils.


Thin Mintz

3/4 cup df margarine, cold
1 1/2-2 tsp pure peppermint extract
1 cup sugar
1 cup sorghum flour
3/4 cup cocoa powder
1/2 cup potato starch
1 tsp xanthan gum
1/4 tsp baking soda
1/8 cup almond milk
2 cups df, gf chocolate chips
1 T. shortening (optional)

Cream together margarine, peppermint extract and sugar together until creamy and smooth.

In separate bowl, sift together sorghum flour, cocoa powder, potato starch, xanthan gum and baking soda. Use your hands to thoroughly get all of the lumps out so that the flours are very well mixed with no clumps of cocoa powder remaining.

Gradually add flours to margarine/sugar mixture until crumbly. Continue mixing while adding in the almond milk. The dough will seize up and become stiff. Make sure all flour is well incorporated and knead briefly. Press into a disk, wrap loosely with saran wrap or wax paper and chill in freezer for about 15 minutes.

Preheat your oven to 350 °F.
Pinch off sections of the dough to make about 3/4″ round balls.  Flatten dough ball between your palms and shape gently to form a flat cookie. (The warmer the dough gets, the easier it is to work with. Don’t let it get too warm, though.)

Place onto a parchment paper covered cookie sheet (or silpat mat) about 1 inch apart until cookie sheet is covered.  Flatten the cookies a second time until they are about 1/4″ thick.

Bake for about 15 minutes.  Allow to cool completely.

Melt the chocolate in a double boiler or in the microwave (slowly and at a low temperature to ensure that the chocolate does not seize).  Stir in shortening.  Evenly coat each cookie with melted chocolate, putting them on wax paper until they are hardened.  I put mine in the freezer for a few minutes to help speed up the process.

Try not to eat them all at once!  Note: I varied the sizes of my cookies, making some larger than what they should be.  People seemed to prefer it this way.  For a picture, go here.

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