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A stack of gluten-free thin mints on a marble table with the top cookie having a bite taken out of it.

Gluten-Free Thin Mints

Just because you can't eat gluten doesn't mean you have to miss your favorite girl scout cookies anymore! These homemade gluten-free thin mints taste just like the real thing! Only gluten-free, dairy-free and vegan!
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Course: Dessert
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 36 cookies
Calories: 179kcal
Author: Megan

Ingredients

Cookie Dough:

  • 1 cup coconut oil (solid and softened)
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons almond milk (or other non-dairy milk of choice)
  • 3/4 cup cocoa powder
  • 1 1/2 cups gluten-free flour blend
  • 1/4 teaspoon xanthan gum (if your blend does not already contain it)

Chocolate Coating:

  • 3 cup dark chocolate chips (dairy-free and vegan if need be)
  • 1 teaspoon coconut oil
  • 1 teaspoon peppermint extract (alcohol based (not water based))

Instructions

  • In a mixing bowl, cream together coconut oil and granulated sugar for 3-4 minutes, until light and fluffy.
  • Add salt, peppermint extract, vanilla extract, and almond milk. Mix to combine.
  • Add cocoa powder and mix until incorporated.
  • Then, add gluten-free flour blend and xanthan gum (if using), a little at a time, until dough is formed.
  • Roll the rough out onto a surface or parchment paper lightly dusted with powdered sugar or gluten-free flour. Roll to 1/4 inch thickness.
  • Cut with 1.5 inch cookie cutter and place on a baking sheet lined with a silpat or parchment paper. I can typically fit 15-18 cookies on a baking sheet.
  • Freeze the cookie dough rounds on the baking sheet for at least 20 minutes.
  • Preheat the oven to 350F.
  • Bake the cookies for about 9-10 minutes, the edges will be set and the cookies baked through.
  • Let cool for 5 minutes on the pan before transferring to a wire rack to finish cooling.
  • Once the cookies cool, make the chocolate coating. Add the dark chocolate chips to a microwave safe bowl. Add the teaspoon of coconut oil.
  • Microwave in 30 second increments, stirring in between, until the chocolate is completely melted. Be sure to not overheat as the chocolate will seize up.
  • Once the chocolate is melted, stir in the peppermint extract.
  • Dip the cooled cookies in the melted chocolate, using a fork to remove the cookies from the chocolate and tap off any excess.
  • Place on a clean baking sheet lined with parchment paper.
  • Let set in the refrigerator.
  • Store in the refrigerator or freezer. Chocolate coating will be too soft at room temperature.

Nutrition

Calories: 179kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 10g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 122mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg
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