Thin Mints
Author: 
Serves: 40
 
Ingredients
  • ½ cup canola oil
  • ½ cup brown sugar
  • 1 cup sugar
  • 1 tsp mint extract
  • ⅓ cup almond milk
  • ⅓ cup canola oil
  • 2 cups all purpose flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup chocolate chips
Instructions
  1. Combine oil, brown sugar, sugar and mint extract in large bowl.
  2. Add almond milk and canola oil to sugar mixture.
  3. In measuring cup, combine flour, cocoa powder, baking soda, baking powder and salt. Stir into liquid mixture.
  4. Split dough in two. Roll into logs about 12 inches in length. Wrap in plastic wrap and chill in refrigerator for 1 hour.
  5. Preheat oven to 350 degrees.
  6. Line baking sheet with parchment paper or Silpat.
  7. Cut cookies into ¼ inch slices. Place on baking sheet.
  8. Bake 10 minutes. Allow to cool for 5 minutes. Then transfer to wire racks.
  9. Melt chocolate chips in microwave on 50 percent power. Dip cooled cookies in chocolate. Shake off excess chocolate and place on parchment lined baking sheets.
  10. Allow chocolate to set either in refrigerator or at room temperature.
Recipe by The Emotional Baker at https://theemotionalbaker.com/thin-mints/