There’s no denying the beauty of a minty dessert or treat. These Gluten Free Thin Mints are the proof of that! If you’re looking for an easy dessert recipe to make at home, you’re not going to want to miss out on this. It’s like having your own Girl Scout Cookie factory right in your kitchen. We have lots of gluten free Cookie Recipes here on the site!
Once you make your own thin mints, you’re never going to have to buy them ever again!
WHAT YOU NEED TO MAKE GLUTEN FREE THIN MINTS:
- 1 ½ cups of gluten-free baking flour
- ¾ cup of unsweetened cocoa powder
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- ½ cup of softened butter
- 1 cup of sugar
- 1 egg
- ½ teaspoon of peppermint extract
- 2 packages of dark chocolate chips (12 ounces each)
- 1 teaspoon of coconut oil
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HOW TO MAKE GLUTEN FREE THIN MINTS
Grab a bowl and combine the baking flour, salt, baking powder, and cocoa powder using a whisk.
Using a mixer, put the butter and sugar in a different bowl and and mix until creamy.
Next, add in the egg and peppermint and beat.
Put half the flour mixture in slowly and mix. Once that is mixed well, add in the rest.
Next, separate the dough into two different disks. Cover each one with plastic wrap and put it in the fridge to chill for about 30 minutes.
Once that time has passed, start to preheat the oven to 350 degrees. You’re also going to line a baking sheet with parchment paper at this time.
Take the chilled dough and roll it out to 1/4 inch thickness. Take your cookie cutter and cut out the cookies, then put them on the baking sheet. Make certain to lave one-inch spaces between the two.
Put in the oven and bake for 8-10 minutes. The edges should be browned but the center should be soft still.
Let the cookies cool for about 10 minutes then put them on a cooling wrack to finish cooling.
Once the cookies have cooled completely, it’s time to make the chocolate coating. Add the chocolate chips and coconut oil to a microwave-safe bowl. Melt in 30-second intervals, and stir between each time. Do this until melted.
Then take and dip each cooled cookie in the chocolate and put it back on the wire rack. Put the covered cookies in the fridge to firm up more quickly.
What is a Thin Mint?
It’s just like it sounds. It’s a thin cookie that is flavored like mint. If you’ve ever had a Girl Scout Thin Mint cookie, you know exactly what I’m talking about.
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How do you keep gluten-free cookies from crumbling?
The easiest way to stop them from crumbling is to not make them too big. The smaller the cookie, the more that it will stay together during the baking process.
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Why do gluten free cookies go flat?
If you’re not giving your oven time to preheat completely, there is a good chance that the cookies will go flat. If an oven isn’t hot enough when you add in the cookies, it can flatten the cookies quickly.
Gluten-Free Thin Mints
Don't miss out on these Gluten-Free Thin Mints!
Ingredients
- 1 ½ cups of gluten-free baking flour
- ¾ cup of unsweetened cocoa powder
- 1 teaspoon of baking powder
- ¼ teaspoon of salt
- ½ cup of softened butter
- 1 cup of sugar
- 1 egg
- ½ teaspoon of peppermint extract
- 2 packages of dark chocolate chips (12 ounces each)
- 1 teaspoon of coconut oil
Instructions
Grab a bowl and combine the baking flour, salt, baking powder, and cocoa powder using a whisk.
Using a mixer, put the butter and sugar in a different bowl and mix until creamy.
Next, add in the egg and peppermint and beat.
Put half the flour mixture in slowly and mix. Once that is mixed well, add in the rest.
Next, separate the dough into two different disks. Cover each one with plastic wrap and put it in the fridge to chill for about 30 minutes.
Once that time has passed, start to preheat the oven to 350 degrees. You're also going to line a baking sheet with parchment paper at this time.
Take the chilled dough and roll it out to 1/4 inch thickness. Take your cookie cutter and cut out the cookies, then put them on the baking sheet. Make certain to lave one-inch spaces between the two.
Put in the oven and bake for 8-10 minutes. The edges should be browned but the center should be soft still.
Let the cookies cool for about 10 minutes then put them on a cooling rack to finish cooling.
Once the cookies have cooled completely, it's time to make the chocolate coating. Add the chocolate chips and coconut oil to a microwave-safe bowl. Melt in 30-second intervals, and stir between each time. Do this until melted.
Then take and dip each cooled cookie in the chocolate and put it back on the wire rack. Put the covered cookies in the fridge to firm up more quickly.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 179Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 115mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 2g
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