Gluten-Free Thin Mints Cookie Recipe header
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Gluten-Free Thin Mints

I love Girl Scout cookie season, but there are few options for those of us who want to enjoy Girl Scout cookies without sabotaging our gluten-free diets. In this recipe, I've created a copycopy gluten-free Thin Mints cookie recipe that you can use to recreate this classic cookie.
Prep Time2 hrs 15 mins
Cook Time8 mins
Cooling Time1 hr 30 mins
Total Time2 hrs 23 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, cookies
Servings: 40 cookies
Calories: 153kcal
Author: Jenny Finke

Ingredients

Cookie Dough

Topping

Instructions

Make the Cookie Dough

  • Beat butter in a large bowl using your handheld or standing mixer with the paddle attachment. Beat for 1 minute until smooth and creamy.
  • Add sugar and continue beating on medium-high speed, then add the egg, vanilla extract, and peppermint extract. 
  • In a separate bowl, sift together flour, cocoa powder and baking soda. Add salt to mixture and whisk together. 
  • Add dry ingredient mixture slowly to the wet ingredient mixture and mix on low speed until well combined.
  • Divide dough into two equally sized balls. Roll each portion onto a piece 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 (if chilling longer than a few hours, cover dough with plastic wrap).
  • Once chilled, preheat oven to 350 degrees F. Line a large baking sheet (or two medium baking sheets) with parchment paper. Use 2" 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.
  • Bake cookies for 8 minutes, rotating baking sheet halfway through. (If cookies are on two baking sheets, place one baking sheet in the fridge to keep cool before it's baked).  After 5 minutes, transfer cookies to wire rack to cool completely.

Chocolate Topping

  • Melt the chocolate with oil in a large microwave glass container in 15 second increments until completely melted, mixing often. Add peppermint extract.
  • Place a cookie on a large fork, then dip and coat the cookie in chocolate. Lift the fork and tap off excess chocolate, then gently place the cookie on the parchment lined baking sheets to cool. 
  • Once chocolate sets, you can eat the cookies or store them in the fridge or freezer. They taste amazing right out of the freezer. Just like Thin Mints should taste (maybe better - you be the judge).

Notes

This recipe adapted to be gluten-free and is originally found on Sally's Baking Addiction

Nutrition

Calories: 153kcal | Carbohydrates: 16g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 11mg | Potassium: 120mg | Fiber: 2g | Sugar: 10g | Vitamin A: 120IU | Calcium: 21mg | Iron: 1.3mg