Erin McKenna’s vegan Thin Mints from Babycakes Covers the Classics ($16) are jaw-dropping crowd pleasers. The mint chocolate coating snaps with each bite to reveal a thin, flaky chocolate cookie. This version is definitely reminiscent of its original inspiration. Try the recipe at home and startle your friends and neighbors with how authentic this version tastes!
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour Makes 30 cookies (one cookie is a serving). Source: Calorie Count
Click here to check out the recipe.
1 cup vegan sugar
1/2 cup unsweetened cocoa powder
1/4 cup arrowroot
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1/4 cup melted refined coconut oil or canola oil
1/3 cup unsweetened applesauce
2 tablespoons vanilla extract
1 cup vegan gluten-free chocolate chips
3 tablespoons mint extract
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
Makes 30 cookies (one cookie is a serving).
Source: Calorie Count