You know you just LOVE those freakin Girl Scout cookies right, how about a thin mint ice cream sandwich then? Gluten free, vegan lovely-ness!!! You might just die and go to heaven 3 times over. I am always a fan of not making a ton of stuff; treats should be treats not meals. With that I also like to make these small like normal cookie size. Making them too big kinda ruins the delicacy of these. Have fun!
¾ c. Bob’s Red Mill All-Purpose Gluten Free Flour
½ c. Sucanat (or whatever granulated vegan sugar you like)
¼ c. cocoa powder
1/8 c. arrowroot
¾ tsp. xanthum gum
½ tsp. baking soda
½ tsp. salt
1/4c. plus 2 TBLS. Refined coconut oil
6 TBLS. Natural applesauce (unsweetened)
1 TBLS. Vanilla extract
½ c. vegan dark or semi sweet chocolate chips
1 TBLS. Mint Extract
1 tub of So-Delicious Vanilla Coconut Ice Cream
Preheat oven to 325 F, line 2 baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, sucanat, cocoa powder, arrowroot, xanthum gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a think dough forms.
Drop the dough by the heaping teaspoon onto the prepared baking sheets about 1 ½ inches apart. Gently flatten either with fingers, or the bottom of a glass, and smooth edges over. Bake for 3-5 min and then rotate baking sheet and bake for another 3-5 min. The timing is really sensitive so watch them closely as they can burn quickly.
Meanwhile, combine mint extract and chocolate chips in a double boiler and place on stove to melt. Remove from heat. Dip or dunk each cookie (once cooled, sometimes I put them in the freezer first for a few minutes before dipping) into the chocolate mixture and place on parchment paper in a single layer. Freeze cookies till they start to set about 30 min.
Let your tub of ice cream sit out for about 5-10 min just till it softens a bit. Take cookies out of freezer and pile a good amount of ice cream onto cookie, press another cookie on top and freeze again for at last an hour, do same with all remaining cookies. It is best to get a round dollop onto the 1st cookie, and press flat till desired thickness with other cookie.