Gluten-Free Thin Mint Cookies: This recipe is a gluten-free version of a nostalgic Girl Scout cookie. What is better than a thin chocolate mint cookie dipped in chocolate? Get ready to enjoy Girl Scout Cookie season year-round with these homemade cookies. These crispy, cocoa-infused are dipped in either a cool, minty, dark, or semi-sweet chocolate coating, delivering that perfect refreshing crunch you know and love. Nevertheless, they taste like the original, making them the ultimate guilt-free indulgence for chocolate mint lovers everywhere.
Gluten-Free Thin Mint Cookies
These homemade gluten-free Thin Mint Cookies replicate the iconic crunchy, minty-chocolate experience, often rivaling the classic version with a superior, richer chocolate coating. By utilizing cassava flour and a bit of mint extract, the delicate crispy base holds together beatifully without the grainy texture often associated with gluten-free baking. The magic lies in the combination of deep cocoa powder in the cookie with a generous dipping of dark or semi-sweet chocolate, epertly infused with peppermint extract that deliver that classic refreshing bite.
Making the Cookies
When making gluten-free thin mint cookies, it is very common for the dough to appear dry and crumbly, rather than a traditiona cookie dough. However, this is perfectly normal, and the mixture will hold together well once you push it together like biscuits. For best results rool the dough out to about 1/8 to 1/4 inch thickness between two sheets of parchment paper or plastic wrap to prevent sticking. After using a round cookie cutter to stamp out the cookies, you can easily smash the remaining scraps together, reroll, and cut out more, repeating this process until all the dough is used.
If the dough becomes too warm or sticky, place it back into the refridgerator for another 10-15 minutes to firm up before cutting. To get that crispiness, ensure the dough is rolled thin and the butter is kept cool.
How to Chocolate Dip the Cookies
After baking and completely cooling your coookies, melt refined sugar-free chocolates ina bowl using short 30 second intervals in the microwave or in a double boiler until smooth. This took me one and a half minutes for my microwave. Remember to stir after each interval. Dip or spoon the melted chocolate onto a cookie, gently shake off any excess, and immediately place it onto the parchment paper-lined baking sheet. For a clean bottom you can also place a small dollop of chocolate on the paper and wiggle the cookie onto it.
Let the cookies sit undesturbed at room temperature, ot to accelerate the process place them into the refridgerator for about 10-15 minutes until the chocolate is fully set and firm.
Hint: I like to use a fork or chocolate tool and dip cookies. Tap against the side of the bowl to remove excess chocolate before placing on parchment.
To prevent the chocolate from seizing do not let water or steam get into the chocolate, as this will cause it to become lumpy. Store in an airtight container with parchment paper between the layers to prevent sticking. This recipe makes approximately 70 one inch cookies.
In conclusion, Gluten-Free Thin Mint Cookies
In summary, gluten-free thin mint cookies whether homemade or from the girl scouts, sucessfully replicate the nostalgic , refreshing crunch of the original classic dookie without the gluten or refined sugar. Indeed, they are a must-have for those with gluten sensitivity seeking a satisfying, minty treat. Last but not least, storing them in the freezer, a popular recommendation, keeps them perfectly crisp, and provides the ultimate experience, making these gluten-free treats a truly irrestible year-round indulgence.
Gluten-Free Thin Mint Cookies
Ingredients:
- 3/4 cup coconut oil
- 2/3 cup monkfruit sweetener
- 1/4 cup maple sugar
- 1/4 tsp mint
- 1 whole beaten egg at room temperature
- 1 1/2 cups cassava flour
- 3/4 cup cocoa
- 1/8 tsp instant coffee
- 1 tsp baking powder
- 1/8 tsp salt
Chocolate Dip:
- 10 ounces chocolate
- 1/2 tsp coconut oil
- 1/8 tsp mint
Directions:
First, preheat the oven to 350 F. Second, combine Cassava Flour, cocoa, salt, baking powder, and instant coffee until combined. Thirdly, on medium speed beat together the coconut oil, monk fruit sweetener, and maple sugar in a bowl. Next, on high speed beat in the egg and mint. On low speed beat in the dry ingredients.
Divide into two even pieces. Wrap in plastic and place into the fridge for one hour. Remove the dough from the fridge. Form into a rectangle. Finally, place down to sheets of overlapping plastic wrap. Next, place half of the dough on top of the plastic. Finally, place another two sheets of overlapping plastic wrap on top of the dough. Next, roll the dough out with a rolling pin. Roll the dough out to about 1/8 or 1/4 inch thick.
Using a cookie a one inch cookie cutter cut out the cookies. Place cut-out cookies onto a cookie sheet using a spatula. Make sure to rotate the pan half way through. Lastly, place the cookie sheet into the oven and bake for approximately 8-10 minutes. Cool on baking sheets for 5 minutes. Lastly, remove from the oven and place on cooling racks before dipping in chocolate. Makes approximately 70 cookies.
Chocolate Coating:
Place the chocolate, oil, and mint into the microwave for 30 seconds at a time. Remove and stir. Repeat as necessary until the chocolate is melted. Finally, using a fork dip cooled cookies into the chocolate. Tap the fork gently on the side of the bowl to remove any excess chocolate. Next, place them on a sheet of parchment paper. Place into the fridge to quicken the setting of the choclate. Allow the chocolate to harden before serving.
Gluten-Free Thin Mint Cookies
Ingredients
- 3/4 cup of coconut oil
- 2/3 cup of monk fruit sweetener
- 1/4 cup maple sugar
- 1/4 tsp peppermint extract
- 1 whole beaten egg at room temperature
- 1 1/2 cups cassava flour
- 3/4 cup cocoa powder
- 1/8 tsp intant coffee or expresso
- 1 tsp baking powder
- 1/8 tsp pink salt
Chocolate Dip
- 10 oz. Lily's dark or semi-sweet chocolate
- 2 tsp coconut oil
- 1/8 - 1/2 tsp peppermint this will depend on the strenght of the mint extract you have. If doterra only use 2-3 drops.
Instructions
- First, preheat the oven to 350 F.
- Second, combine Cassava Flour, cocoa, salt, baking powder, and instant coffee until combined.1 1/2 cups cassava flour, 3/4 cup cocoa powder, 1/8 tsp intant coffee or expresso, 1 tsp baking powder, 1/8 tsp pink salt
- Thirdly, on medium speed beat together the coconut oil, monk fruit sweetener, and maple sugar in a bowl.3/4 cup of coconut oil, 2/3 cup of monk fruit sweetener, 1/4 cup maple sugar
- Next, on high speed beat in the egg and mint.1 whole beaten egg at room temperature, 1/4 tsp peppermint extract
- On low speed beat in the dry ingredients.
- Divide into two even pieces.
- Wrap in plastic and place into the fridge for one hour.
- Remove the dough from the fridge.
- Form into a rectangle.
- Place down to sheets of overlapping plastic wrap or parchment paper.
- Next, place half of the dough on top of the plastic.
- Finally, place another two sheets of overlapping plastic wrap on top of the dough.
- Next, roll the dough out with a rolling pin to 1/8 -1/4 inch thick.
- Using a cookie a two inch cookie cutter cut out the cookies.
- Place cut-out cookies onto a cookie sheet using a spatula.
- Make sure to rotate the pan half way through.
- Finally, place the cookie sheet into the oven and bake for approximately 8-10 minutes.
- Cool on baking sheets for 5 minutes.
- Lastly, remove from the oven and place on cooling racks.
- Allow to cool completly before dipping in chocolate.
Chocolate Coating
- Place the chocolate, oil, and mint into the microwave for 30 seconds at a time.10 oz. Lily's dark or semi-sweet chocolate, 2 tsp coconut oil, 1/8 - 1/2 tsp peppermint
- Remove and stir after each interval.
- Repeat as necessary until the chocolate is melted.
- Finally, using a fork dip cooled cookies into the chocolate.
- Tap the fork gently on the side of the bowl to remove any excess chocolate.
- Next, place them on a sheet of parchment paper.
- Place into the fridge to quicken the setting of the choclate.
- Allow the chocolate to harden before serving.
Notes
| Nutrition Facts | |
|---|---|
| Servings 70.0 | |
| Amount Per Serving | |
| calories 54 | |
| % Daily Value * | |
| Total Fat 4 g | 6 % |
| Saturated Fat 3 g | 14 % |
| Monounsaturated Fat 0 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 3 mg | 1 % |
| Sodium 13 mg | 1 % |
| Potassium 39 mg | 1 % |
| Total Carbohydrate 6 g | 2 % |
| Dietary Fiber 1 g | 6 % |
| Sugars 1 g | |
| Protein 1 g | 1 % |
| Vitamin A | 0 % |
| Vitamin C | 2 % |
| Calcium | 1 % |
| Iron | 3 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
A sweet classic treat of a crispy, minty, and chocolate cookie. A copycat of a girl scout cookie.