Finally, here are the vegan thin mints I've been promising! In this recipe, I only put glaze on one side of the cookie. It's a yummy, thick, and very minty glaze. You can double it if you want to glaze both sides (though I recommend letting the first side firm up before glazing the second side), or you can just spread the glaze thinner to cover both sides.
VEGAN THIN MINTS
makes 50 - 70 cookies
1 cup margarine, softened
3/4 cup sugar
equivalent of 1 egg (I used 2 tbsp cornstarch mixed with 2 tbsp cold water)
1 tsp vanilla extract
1 - 1 1/2 tsp peppermint extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp salt
1 cup semi-sweet chocolate chips
1 tsp vegetable or coconut oil
2-3 tsp peppermint extract
Beat margarine and sugar together until well-mixed and fluffy (above).
Prepare egg equivalent (my cornstarch and water mixture is above).
Add egg equivalent and extracts to the margarine and sugar mixture and beat until smooth and consistent. Add flour, cocoa, baking powder, and salt. Mix until just combined (if you over-mix, you'll deactivate the baking powder). It's hard to mix at this point, but it will be a clearly consistent mix and stop sticking so much to the sides of the bowl, as in the picture above right.
Divide the dough into halves. Turn one half onto a piece of wax paper and roll into a log about 10-12 inches long and about 2 inches in diameter (or whatever diameter you think thin mints should be! though you'll end up with a different number of cookies than my estimate). The wax paper is just so the dough won't stick to your counter or cutting board; now that it's in log form, wrap it in plastic and refrigerate for at least 2 hours (or freeze for about 1 hour or more). Repeat with remaining down. A log just after being taken out of the freezer is pictured below left. (You can also keep the dough in the freezer for a moth, then follow the directions from there! Or finish making the cookies and keep in the freezer for a long time anyway.)
Preheat the oven to 350 F. Remove the logs of dough from the fridge or freezer. Slice into 1/4- to 1/3-inch rounds. If the cookies are too thin, they'll burn in the oven, but if they're too thick, they won't bake all the way through. A good balance gets them nice and crispy. Place on a cookie sheet. They shouldn't touch, but can be pretty close together, since they shouldn't spread much (above right).
Bake until the cookies are firm around the edges but somewhat soft on top, about 13 to 15 minutes (may be more like 15 - 17 minutes if they are straight from the freezer).
When the cookies are done baking, let cool on a cooling rack or on plates. Then line baking sheets with wax paper.
Meanwhile, melt the chocolate chips for the glaze. I find the best way for me to do this without burning the melted chocolate is to slowly melt them in a little pan while stirring constantly, but I usually end up using the microwave anyway! Anyway, melt as you like, until they're nice and liquid-y. Stir in the vegetable or coconut oil and peppermint extract.
Using a butter knife of a small rubber spatula, spread the glaze over the top of each cookie. Place the cookies in the fridge for 15 minutes, or until the chocolate is firm.
They won't go bad if stored in an airtight container at room temperature, but they may get melty! Margarine usually has a lower melting point than butter, so they get gooey fast. I try to keep them in the fridge, or even the freezer if I plan on having them on hand for a long time.
Enjoy your vegan thin mints!