This article contains my gluten-free Thin Mint cookie recipe and affiliate links. Thin Mints is a registered trademark of the Girl Scouts of America and the organization is not affiliated with this post.
I used to adore Girl Scout cookie season for the sheer fact that it was my one time of year to stock up on Thin Mints.
These cookies were my one and only Girl Scout cookie, the apple of my cookie buying eye.
But of course, if you’re reading this blog, you know that I’m gluten-free now.
In fact, I’ve been gluten-free for nearly seven years and that means I’ve seen seven Girl Scout cookie seasons come and go, all without Thin Mints for me.
The Girl Scouts have tried, however, to accommodate the gluten-free community with a couple of gluten-free Girl Scout cookie options.
They recently introduced the Caramel Chocolate Chip cookies, which are certified gluten-free, and they offer gluten-free Toffee-tastic cookies, too. While it was a nice gesture, neither cookie is all that good, and none hold a candle to Thin Mints.
I decided I would try to make my own Thin Mint recipe – totally gluten-free – of course.
Related Product: If you don’t feel like making your own gluten-free Thin Mint cookies, try these Mint Slims by Goodie Girls
One of my favorite blogs, Sally’s Baking Addiction, has a wonderful Thin Mint Cookie recipe. The recipe is not gluten-free, but I was able to easily recreate her recipe using my trusty Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend.
Ingredients for Gluten-Free Thin Mint Cookies
To make these copycat gluten-free Thin Mint cookies, you’ll need a few ingredients:
(1) The Basics: Like most cookie recipes, this recipe calls for the basics: Butter, sugar, eggs, vanilla extract, baking powder and salt. Make sure you have all the “basics” on hand before starting your recipe.
(2) The Flour: Since this is a gluten-free Thin Mint cookie recipe, you’ll need gluten-free flour. If you’ve been baking gluten-free for awhile, you know that you can’t swap a cup of rice flour for a cup of wheat flour. Your recipe won’t work and will fall flat.
Rather, I suggest you use a 1-to-1 or cup-for-cup type gluten-free flour blend that combines rice flour with a variety of starches in order to mimic the texture of gluten. My gluten-free flour blend of choice is Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend.
(3) Cocoa Powder: You want these cookies nice and chocolatey so you’ll use plenty of unsweetened cocoa powder in the batter. Any unsweetened cocoa powder will work, but I alway look for a high quality cocoa brand like Navitas organic cocoa powder.
(4) Peppermint Extract: To make this gluten-free Thin Mint cookie recipe, well, minty, be sure to use some peppermint extract. A little goes a long way, although if you like it extra minty, add a teeny-tiny more to taste. I personally used Simply Organic Peppermint Extract for this recipe.
(5) Chocolate Chips: No Thin Mints cookie recipe would be complete without a coating of rich and delicious chocolate. Use a semi-sweet chocolate chip because it’s not too sweet (milk chocolate would be too sweet) and it’s not too bitter (like bittersweet chocolate). Semi-sweet chocolate is just right. If you’re going for a dairy-free cookie, use Enjoy Life Chocolate Chips instead.
How to Make Gluten-Free Thin Mint Cookies
I thought this recipe would be more complicated than it was, but if you follow the instructions well, it’s pretty straightforward. It does require patience, however, for three reasons.
- The dough needs plenty of time to cool before baking. This is essential to avoid spreading.
- The cookies need plenty of time to cool before coating with chocolate. The smell will tempt you, but they’re worth waiting for the chocolate topping before eating.
- Once you coat them with chocolate, you need to wait for the chocolate to set. It can take a few hours (or you can speed it up by placing them in the fridge).
To make the dough, beat the butter in your standing mixer, then add the sugar, egg, vanilla and peppermint extract. Continue beating until well combined.
Related Reading: The Scoop on Gluten-Free Girl Scout Cookies
Then you’ll add the sifted dry ingredients and slowly mix until everything is well mixed.
Now that you have your dough, you’ll want to roll it into two equal balls, then use your rolling pin to roll each ball onto a piece of parchment paper until the dough is about 1.5 inch thick.
You’ll then place these flat dough pieces in the fridge to chill for at least hour or up to two days. Don’t skip the chill!
Once chilled, cut out the cookies into small discs. Ideally you’d use a 2″ inch round cookie cutter (mine was slightly larger but I used it anyway and it was fine).
You’ll then add each cookie to a parchment lined baking sheet and bake for 8 minutes. Remove them from the oven and allow them time to fully cool before coating them with melted chocolate.
Now for my favorite part … coating the cookies with melted chocolate!
Combine the melted chocolate with a little avocado (or vegetable) oil plus a little more peppermint extract. Remember, a little peppermint extract goes a long way.
Dip each cookie into the chocolate while balancing it on a fork, then allow the chocolate to drip off each cookie before moving on to the next one. Place each dipped cookie gently on your baking sheet (slide it off the fork).
The waiting continues as you need to wait until the chocolate sets before eating them.
Ah, they’re finally ready! You’ve been patient, so feel free to enjoy two cookies, maybe three.
These cookies hold up well and they taste amazing for several days stored in a zip top plastic baggie.
I also recommend keeping them in your freezer for enjoying whenever. I used to freeze boxes of Thin Mints to enjoy throughout the year. The best!
How Do They Taste?
Dare I say that these gluten-free Thin Mints taste BETTER than Girl Scout Thin Mints? I don’t know if that’s blasphemy, but these are seriously good!
My gluten-free thin mint cookies are slightly crunchy and even have a bit of a chewy texture, which I like and prefer.
Overall, they are pepperminty, chocolatey and sinfully delicious. Enjoy!
I hope you get to enjoy eating Thin Mints again…. I know I am!
Just be careful because too many Thin Mints may require you to go shopping for bigger pants. Gulp!
Don’t feel like making your own gluten-free Thin Mint cookies? Try these Mint Slims by Goodie Girls. They’re delic!
Gluten-Free Thin Mints
- 1" - 1.5" cookie cutter
- 3/4 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tsp vanilla extract 1/4
- 1/4 tsp peppermint extract
- 200 grams Bob's Red Mill 1-to-1 Gluten-Free Flour Blend approximately 1.5 cups, spoon and leveled
- 3/4 cup unsweeted cocoa powder
- 1 tsp baking powder
- 1/8 tsp salt pinch
Make the Cookie Dough
- Beat butter for one minute in a large bowl using your handheld or standing mixer until butter is smooth and creamy.
- Add sugar and continue mixing on medium-high speed. Add egg, vanilla extract, and peppermint extract. Set aside.
- In a separate bowl, sift together flour, cocoa powder, baking powder and salt. Whisk until combined.
- Add dry ingredient mixture slowly to the wet ingredient mixture and mix on low speed until flour is fully incorporated. The dough will come together when handled but it looks a little crumbly in the bowl.
- Divide dough into two equal-sized balls. Using your rolling pin to flatten each ball between two pieces of parchment paper until about 1/4" thickness. Put rolled out flat dough in your refrigerator to chill for 1 hour or up to two days. Cover with plastic wrap if chilling longer than 1 hour.
- Once chilled, preheat oven to 350º F. Line a large baking sheet (or two medium baking sheets) with parchment paper. Use 1-1.5" round cookie cutters to cut out cookies and place them on the lined baking sheets about 1" apart. Re-roll remaining dough. You should have about 40 cookies depending on the size of the circles and thickness of the dough.
- Bake cookies for 8 minutes. If cookies are on two baking sheets, place one baking sheet in the fridge to keep cool before baking. After 5 minutes, transfer cookies to wire rack to cool completely. Depending on the thickness of the cookie, they may spread/expand a bit, but generally they keep their shape/size.
- Line two baking sheets with parchment paper. Set aside.
- Melt the chocolate with oil in a large microwave glass container in 15 second increments until completely melted, mixing often. Add peppermint extract and mix well.
- Place the cookie top-side down into the chocolate, then use a fork to flip it over. Lift the cookie (on top of the fork) out of the melted chocolate and tap off the excess chocolate. This will allow the chocolate to form a thin layer over the cookie and work out any bubbles too. Gently place the cookie on a parchment-lined baking sheet to cool.
- Once the chocolate sets, you can eat the cookies or store them in the fridge or freezer.