Gluten Free “Thin Mints”
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Gluten free Girl Scout Cookies don’t even exist. Do they?! What kind of a human being blogs about gluten-free Do-Si-Dos and gluten-free Ho-Hos, but doesn’t cough up the recipe for … more »

Gluten free Girl Scout Cookies don’t even exist. Do they?! What kind of a human being blogs about gluten-free Do-Si-Dos and gluten-free Ho-Hos, but doesn’t cough up the recipe for gluten-free Thin Mints? Some days, I just don’t know how you stand me, & all my stingy recipe-hoarding.

Now before we go even a minute further, I should explain that these cookies are different from the gluten-free chocolate wafer cookies. Those are cocoa cookies. Dutch-process cocoa powder was a real must. These are chocolate cookies, seeing as though there’s melted chocolate in the batter.  And no eggs. Not a one.

Plus, there’s the pure peppermint extract. A little goes a long way, just so you know.

Hoo-boy it makes a difference. You’ll know when you taste them. You just will. Do me a solid, though, and don’t use chocolate chips in place of chopped chocolate. Chips are great for, well, chip-centered tasks, but they make terrible melted chocolate, since they have wax in them without which they wouldn’t hold their shape.

Speaking of melting chopped chocolate (were we?): Remember to “seed” chocolate when you melt it, particularly if you’re going to use it as a glaze or coating. All that means is that you melt most of the chocolate chunks, and then drop the rest of them in the hot melted chocolate. The reserved chocolate chunks will help bring down the temperature of the melted chocolate to the point where it is tempered and will make a nice, smooth coating.

And bob the cookie up and down on the fork a few times (to make sure the cookie is fully coated) before dragging the fork along the side of the bowl of melted chocolate to remove excess (that’s how you avoid that big pool of chocolate on the bottom as the chocolate sets).

Then carefully slide the coated cookie off the fork, onto a piece of parchment paper. Allow to set. They’ll be just how you remember them. Everything from the texture to the flavor, it’s all spot on.

Thin Mints
By: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 30
 
Thin Mint-style cookies
Ingredients
  • COOKIES
  • 5 tablespoons unsalted butter
  • 4 ounces semi-sweet chocolate, chopped
  • ¼ teaspoon pure vanilla extract
  • ½ teaspoon pure peppermint extract
  • ¾ cup (105g) high-quality all-purpose gluten-free flour
  • ¼ teaspoon xanthan gum (omit if your blend already contains it)
  • ½ cup (40g) unsweetened natural cocoa powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup (100g) sugar
  • GLAZE
  • ½ pound dark chocolate, chopped
  • pure peppermint extract, to taste
Instructions
  1. Preheat your oven to 300 degrees F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
  2. In a medium-size microwave-safe bowl, place the butter and all of the semi-sweet chocolate except for 3 to 4 1½-inch-size chunks. Microwave at 70% power for 45 seconds at a time, stirring in between, until melted and smooth. Add the reserved chunks of chocolate, and stir until the chocolate has begun to thicken a bit and the chunks have melted. Add the vanilla extract and peppermint extract, and stir to combine. Set the chocolate aside.
  3. In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda, salt and sugar, and whisk to combine well. Add the chocolate mixture, and mix until the dough comes together and is well-integrated. Press the cookie dough into a disk.
  4. Place the dough between two sheets of unbleached parchment paper, and roll it out until it is about ¼ inch thick (any thinner and the cookies are more likely to burn in the oven, and they will crack when you try to coat them in chocolate). Cut out rounds that are about 1½-inches in diameter, and place them, 1-inch apart, on the prepared baking sheets.
  5. Place the baking sheet in the center of the preheated oven and bake, rotating once, for 7 minutes. Remove from the oven, and allow the cookies to cool completely on the baking sheet.
  6. Once the cookies are cool, make the glaze. Place all of the dark chocolate except for 3 to 4 1½-inch-size chunks in a medium-size, microwave-safe bowl. Microwave at 70% power for 45 seconds at a time, stirring in between, until melted and smooth. Add the reserved chunks of chocolate and the peppermint extract, and stir until the chocolate has begun to thicken a bit and the chunks have melted.
  7. Place the cookies, one at a time, in the glaze. Press down on the cookie with the tines of a fork, then flip it gently in the chocolate. Pull the cookie out of the chocolate by slipping the fork under it and bobbing the cookie on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on a clean sheet of parchment paper. Allow the chocolate to set at room temperature

Love,
Me

P.S. If you haven’t yet, please pick up a copy of Gluten-Free on a Shoestring Quick & Easy! I simply could not do it without your support.

  • Claire

    I want to make out with these cookies
    Will try them today

    • http://glutenfreeonashoestring.com/ Nicole

      They totally have a crush on you, too, Claire! I’ll turn away, so as not to embarrass either of you. :)
      xoxo Nicole

  • http://www.freefromwheat.com Shiloh

    Those look good! I will have to try them! :)

    I’ve made GF mint patties before… but these look a little different. Thank you for the recipe!

  • Mariah

    Longtime follower, first time commenting. Hope you don’t find this too forward, but I love you and your recipes. Let’s not sweat the details. Thank you for helping me and my two gluten free girls love to eat all out favorite foods. You really are great at what you do. Thanks again.

    • http://glutenfreeonashoestring.com/ Nicole

      Not too forward at all, Mariah. Matter of fact, I’ve been saving myself for you. It took you long enough! ;)
      xoxo Nicole

  • Heidi

    Oh my goodness these look amazing. Will they work with a substitute for the butter? Light olive oil or coconut oil maybe? I can’t do dairy either :(

    • http://glutenfreeonashoestring.com/ Nicole

      I haven’t tried them with a nondairy substitute, Heidi. You’ll have to experiment. I’d go for vegetable shortening instead of coconut oil (definitely not olive oil!). Good luck!
      xoxo Nicole

  • Tiffany

    Can’t wait to try this!!! For Heidi above, I make similar GF Thin Mint cookies and use earth balance and it works perfect. I also use ghiradelli (or enjoy life) semi-sweet chocolate chips (contains soy only) for both the cookie and glaze. I add a little shortening or coconut oil with the choc chips for the glaze to make up for the missing milk in the dark chocolate (makes it a tad easier to dip).

  • Kristi

    Hello my friend. We made the ice box cake yesterday and both my kids (GF and not GF) loved it. That Dutch Cocoa is my new love and I don’t think Russ will be upset. Not one bit. I have been waiting for these GF Mint Cookies. You know I have. I am going to surprise my daughter with them! She will be so excited. Thank you!

    • http://glutenfreeonashoestring.com/ Nicole

      Please tell Jordan that she was the inspiration for this recipe and post! Once you’ve made them for her, that is. :) So glad the icebox cake went over well. Impressive, but simple. Good combo.
      xoxo Nik

  • Jennifer Tilton

    You are a goddess!!!

  • Noelle

    YESSSS!!! i found out i had a gluten allergy at the worst time of the year this year….right after i’d ordered about 6 boxes of girl scout thin mints :( tear. this will fill that hole in my heart :D
    thanks for all of your hard work. i appreciate your time and experience. loving your cookbook. can’t wait for the new one!

    • http://glutenfreeonashoestring.com/ Nicole

      Thanks so much for your support in buying a copy of my cookbook, Noelle! I know the Girl Scout Cookie hole. I will endeavor to fill it, cookie by gluten-free cookie. :)
      xoxo Nicole

  • http://Jeni315.wordpress.com Jeni

    So these sound d-lish! But I’m allergic to cocoa. :( so sad!!
    Have you ever made Churros? Had a slight craving for them…too bad costcos’ $1 ones are not GF! Thanks. You continue to make me drool weekly. ;-)

    • http://glutenfreeonashoestring.com/ Nicole

      Oh my goodness, Jeni. That’s a tough allergy!
      I have made churros. I love them, and have them on my list of blog recipes to post once I am able to make a batch to photograph. It’s in the blog future!
      xoxo Nicole

  • http://saintsandspinners.blogspot.com Saints and Spinners

    The Molly Moon ice-cream book has a recipe for her seasonal Scout Mint cookie ice-cream. I thought, “Boy-o, wouldn’t this be a good time for Nicole to come out with a gee-eff Thin Mint recipe?” And lo, you delivered. As a bonus, I prefer the ingredients in this cookies to the ones in the much-praised (but highly hydrogenated) originals upon which they are based.

    xo,
    Farida

    • http://glutenfreeonashoestring.com/ Nicole

      You’re right, Farida, as usual. :) The real Thin Mints are super hydrogenated (but equally as delicious). These are, indeed, a dead ringer for the real thing, though. And like Michael Pollan says, if we make our own junk food, we shouldn’t have much to worry about, right? These cookies would be dangerously good in ice cream!
      xoxo Nicole

  • http://anniessweetlife.blogspot.com Annie

    I’m just wondering how much peppermint extract you added to chocolate coating? I never use it so I have no idea. Thanks!

    p.s. Your recipe for mock Cup4Cup is amazing! It has made me one happy girl!

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Annie,
      Good question. It’s really strong, so I’d start with 1/2 teaspoon and then literally taste some with a small spoon before adding any more peppermint. I’d add more by the quarter teaspoon, and sparingly. I used about 1 teaspoon total. So glad you’re enjoying the mock Cup4Cup! I’m generally not fond of blending my own all-purpose flour, but I will confess to making that blend more often than I thought I would, since I really like the way it behaves. Thanks for letting me know!
      xoxo Nicole

  • Chris

    Oh PLEEEEEEEEASE, can this stupid Midwest heat just BREAK already????? I HAVE TO BAKE THESE………………..I could all but live on these things. Wait, maybe I used to? I paid NO mind to the other “flavors” but stayed so true to these babies! Straight from the freezer and the G.S. box they would be devoured. Oh my, oh my…..whatever shall become of me now that you have THESE?!?!?!?!?!?!?!?!?

    • http://glutenfreeonashoestring.com/ Nicole

      They don’t spend too much time in the oven, Chris. I say just go ahead and bake a whole mess of cookies either late at night or early in the morning. Then you can coat them in chocolat any old time. I was always loyal to Thin Mints too. :)
      xoxo Nicole

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  • Christine

    The ingredients call for 1/2 tsp peppermint extract in the cookies AND peppermint extract in the glaze. Is that correct? The directions don’t mention the peppermint extract in the cookies. I can’t wait to make these!

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Christine,
      Yes. In both instances. I will edit the recipe when I am able to get on thru wifi. Sorry about that!
      xoxo Nicole
      Update: Done. Fixed! Thanks for your patience. :) Nicole

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  • Lynn

    Man oh man oh man oh maaaaaaaaaaaaaaaaaaaaaaan!!!! Do these look scrumptious, or what????? Y’all are amazing!!!!

  • MaryCatherine

    Soooooo….. this may be an incredibly stupid question, but I’m having a terrible time finding pure peppermint extract. Peppermint flavor? No problem! And the only two ingredients are typically peppermint oil and sunflower oil. Is there a huge difference?

    Can’t WAIT TO MAKE THESE!

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, MaryCatherine,
      There isn’t a ton of difference between peppermint extract and peppermint oil. Peppermint flavor sounds like it’s basically peppermint oil cut with sunflower oil, so it’s less pure, but as long as it’s gluten-free, I wouldn’t worry too much about it. You might just need to use a bit more of it to get that peppermint kick. Go slowly, though, since you can put more in, but you can’t take it out!
      Enjoy – and forgive me for taking a bit to get back to you!
      xoxo Nicole

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/gluten-free-thin-mints/
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