So I finally put on my St. Paddy’s Day spirit on; an ode to the day of all-things green. Riddle me this: What do you get when you marry homemade Mint Oreos and Thin Mints? Besides one of my favorite cookies that I have created to this day, you get Thin Mint Oreos. I’m sure someone else has thought of merging together these two incredible foods but it was a first thought for me this morning. In fact it was more of an accident.
I’m a firm believer of working with what you have on hand (it’s why I haven’t bought an electric mixer since mine busted–I have an able arm that can still whip up a good frosting). That’s besides the point though. I didn’t have shortening for the filling like I typically use for homemade Oreos and I didn’t feel like making a trek out to the store so I figured that coconut oil could be an easy substitute. Long, boring story later my filling wasn’t cooperating and I knew they would look like doo-doo by the time I took a picture of them so I quickly began to think how I could save these. Chocolate. Chocolate saves everything. It is also the answer to everything.
A couple drops of mint extract and melted chocolate later and you now have the greatest treat known to mankind. I might be biased because chocolate and mint are two of my favorite flavor combos but seriously! I’m in love.
I feel like I should apologize now. Dear friends, I am really sorry if you decide to actually make these because once you bite into them, you will fall in love. With a cookie. And then you will have to explain yourself to your loved ones and friends.
- 1 c. Cara's All-Purpose Flour Mix
- ¼ c. cocoa powder
- ¼ c. granulated sugar
- ¼ tsp. salt
- 4 Tbsp. nondairy milk
- 2 Tbsp. coconut oil, solid (or non-hydrogenated shortening)
- 1 Tbsp. molasses
- ½ tsp. peppermint extract
- 7 Tbsp. non-hydrogenated shortening
- 3 c. powdered sugar
- 1 tsp. peppermint extract
- couple drops all-natural green food coloring
- 1 c. nondairy chocolate chips, melted
- 1 Tbsp. coconut oil (or shortening)
- ½ tsp. peppermint extract
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
- Whisk together the dry ingredients together in a medium bowl. Using a fork, "cut" in the oil or shortening into the flour to create pea-sized bits. Add the remainder of the ingredients. Your dough should be smooth, add 1 Tablespoon nondairy milk if not until smooth.
- Roll half the dough between two pieces of parchment paper. Cut into 2" circles. Repeat with the second half of the dough. Should make 24 circle cookies.
- Bake for 8 minutes. Cool on a wire rack--they will firm up the longer they sit.
- With an electric mixer on medium speed, whip up the Oreo filling ingredients until smooth. Pour into a plastic baggie and cut one corner out. Pipe the filling onto one cookie and then sandwich with another.
- In a shallow dish, combine the melted chocolate, mint, and shortening (or oil) until smooth. Dip each cookie into the melted mint chocolate. Allow to set on a piece of parchment paper until firm. You can either freeze or sit on the counter.
If you want to you use your own blend or mix up the flours, feel free to do so–always understand that your results might be different and the weight conversion will be different. Nothing is guaranteed in this crazy world of gluten-free vegan baking. Need help with substitutions? Check out this Guide to Gluten-Free Flours.