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.
- 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
- ½ pound dark chocolate, chopped
- pure peppermint extract, to taste
- Preheat your oven to 300 degrees F. Line rimmed baking sheets with unbleached parchment paper, and set them aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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.