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 Mint cookie recipe that you can use to recreate this classic cookie. The cookies taste just like Thin Mints should taste (maybe better - you be the judge).
Beat butter for one minute in a large bowl using your handheld or standing mixer with the paddle attachment. Beat until butter is smooth and creamy.
Add sugar and continue mixing on medium-high speed. Add egg, vanilla extract, and peppermint extract.
In a separate bowl, sift together flour, cocoa powder, baking soda 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.
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 350º 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 baking). After 5 minutes, transfer cookies to wire rack to cool completely.
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 the chocolate sets, you can eat the cookies or store them in the fridge or freezer. They taste amazing right out of the freezer.
To make this recipe dairy-free, use dairy-free chocolate chips and dairy-free butter.Chocolate matters. I recommend using semi-sweet chocolate. Milk chocolate is too sweet, bittersweet chocolate it too bitter. Semi-sweet is just right.These cookies freeze well. Store in a zip-top bag.If using a different gluten-free flour blend than recommend, make sure it contains xanthan gum (or other binder) or add about 1 tsp of it to your mix.This recipe adapted to be gluten-free and is originally found on Sally's Baking Addiction