Gluten and Dairy Free Thin Mint Cookies

Ever craving thin mint cookies but they aren’t in season or they aren’t in your diet? Well I have your answer. These thin mint cookies are the perfect balance of chocolate and mint. Served best right out of the freezer. 🙂

I used to be a girl scout  back in kindergarten and first grade. When it was cookie selling season, I always wanted to sell the most boxes. By March, our freezer and pantry were filled to the brim with girl scout cookies, especially the family favorite, thin mints. After lots of requests and experimentation, I finally came up with this recipe.

Gluten and Dairy Free Thin Mint Cookies

  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour & 53 minutes

Ingredients 

For the Cookies:

  • 3/4 cup softened dairy free butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 &1/2 cups all-purpose gluten free flour
  • 3/4 cup cocoa powder
  • 1 teaspoon xanthan gum (omit if your flour already includes it)
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder

For the Chocolate Coating:

  • 14 oz dark chocolate
  • 2 teaspoons canola/vegetable oil
  • 1/4 teaspoon peppermint extract

Procedure 

Make the Cookies:

  1. Beat the butter on medium speed for 1 minute until light and fluffy. Add the sugar and continue beating on medium for another 40 seconds. Add the egg, vanilla extract, and peppermint extract. Beat on high for 30 seconds.
  2. Sift the flour, cocoa, xanthan gum, baking powder, and salt into a bowl. Whisk until combined
  3. Slowly incorporate the dry ingredients into the wet ingredients.
  4. Split the dough in half and roll each portion t0 1/4″ thickness. Stack the dough on a cookie sheet (placing parchment paper in between the two dough sheets) and chill for at least one hour.
  5. Preheat the oven to 350°F. Cut 2 inch-circles and flower shapes in the dough with cookie cutters. Place on a cookie sheet lined with parchment paper or a silicone baking mat. Keep rolling and cutting shapes until there is no dough remaining.
  6. Bake the cookies in the preheated oven for 8 minutes.
  7. Allow the cookies to cool on the sheet for about 3 minutes and then transfer them to a wire cooling rack.

Make the Chocolate Coating:

  1. Melt the chocolate and oil in a double-boiler or the microwave for thirty-second intervals.
  2. Once melted, take the chocolate off of the heat and stir in peppermint extract. Let the chocolate cool down.
  3. Dip the cooled cookies into the chocolate, coating both sides and take it out with a fork. Tap off the excess chocolate.
  4. Place the coated cookie on a silicone mat or parchment paper. Let all of the cookies harden in the fridge.
  5. Enjoy!

Tip: Freeze the cookies before dipping them in the chocolate to ensure they don’t break.