These gluten free chocolate mint cookie truffles are rich and chocolatey with a hint of mint, covered in chocolate coating.
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Thin Mints are the very best Girl Scout Cookie. My head knows that there is room for disagreement, but my heart wants all the Thin Mints, all the time. And the heart wants what the heart wants. Not that I'd throw any of the other Girl Scout Cookies out of bed. That's probably why my newest cookbook, Gluten Free Classic Snacks, has all the best recipes for alllll the Girl Scout cookies your heart may desire, including gluten free Thin Mints. And why I couldn't resist making these simple gluten free chocolate mint cookie truffles with those same flavors.
Since Thin Mints are snappy little numbers, the recipe has no eggs—making them the perfect candidate to be raw-cookie-dough truffled.
It also means there's no rolling out dough, no cutting out circles and (clearly) no baking. I urge you to cover them in chocolate glaze, but if you're really just not feeling it, serve them nude. They'll still taste like thin mints. I promise.
Gluten free chocolate mint cookie truffles
These gluten free chocolate mint cookie truffles are rich and chocolatey with a hint of mint, covered in chocolate coating.
Yield: 24 truffles
Ingredients
For the truffles
- 5 tablespoons (70 g) unsalted butter chopped
- 4 ounces semi-sweet chocolate chopped
- ¼ teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
- ¾ cup (105 g) all purpose gluten free flour heat-treated for safety (See Notes) (I used Better Batter)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- ½ cup (40 g) unsweetened cocoa powder (Dutch-processed works best—if you use natural unsweetened cocoa powder, add 1/8 teaspoon baking soda)
- ½ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- Warm water by the 1/4-teaspoonful as necessary
For the chocolate glaze
- 8 ounces dark chocolate chopped
- 2 tablespoons (28 g) virgin coconut oil
- ¼ teaspoon pure peppermint extract to taste
- 1 ounce white chocolate chopped
- Green gel food coloring as desired
Instructions
Make the cookie dough.
- In a medium-size, microwave-safe bowl, place the butter and chocolate and melt in the microwave in 30-second increments at 70% power, stirring in between.
- Stir in the vanilla and peppermint extracts, and set the bowl aside.
- In a large bowl, place the flour, cocoa powder, salt, and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients, add the melted chocolate mixture, and mix to combine.
- Knead the dough to- gether, adding water by the quarter-teaspoonful as necessary to bring the dough together and make sure that it is pliable, and not stiff.
Shape the truffles.
- Line a large baking sheet with parchment paper and set it aside. Using a small ice-cream scoop (a #70 scoop is perfect) or two spoons, scoop out mounds of the cookie dough and place about 1-apart.
- Roll each mound of dough tightly into a round between your palms and replace on the baking sheet.
- Allow to sit at room temperature until the truffles are firm (about an hour). This will make it much easier to dip the truffles in the chocolate glaze. You can skip this step, but the truffles may fall apart during dipping.
Prepare the glaze and dip the truffles.
- In a medium-size, microwave-safe bowl, place the chocolate and coconut oil and microwave in 30-second increments at 70% power, stirring in between.
- Add the peppermint extract, and mix to incorporate.
- Allow the chocolate to sit at room temperature until it begins to thicken a bit. Immerse the truffles, one at a time, in the glaze.
- Press down on the truffle with the tines of a fork, then flip it gently in the chocolate. Pull it out of the chocolate by slipping the fork under it and bobbing the truffle on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on the prepared baking sheet.
- Allow the chocolate glaze to set at room temperature.
- In a small, microwave-safe bowl, place the white chocolate and microwave for 30-seconds at 60% power. Stir in the green food coloring to incorporate it well. Drizzle the white chocolate over the glazed truffles, and allow it to set at room temperature (it will just take a moment) before serving.
Notes
To heat-treat your gluten free flour blend, follow the instructions in this edible gluten free cookie dough post. Refer to the recipe notes in the recipe card for instructions on heat-treating your flour in either the microwave or the toaster oven.
Gluten free chocolate mint cookie truffles
These gluten free chocolate mint cookie truffles are rich and chocolatey with a hint of mint, covered in chocolate coating.
Yield: 24 truffles
Ingredients
For the truffles
- 5 tablespoons (70 g) unsalted butter chopped
- 4 ounces semi-sweet chocolate chopped
- ¼ teaspoon pure vanilla extract
- ½ teaspoon pure peppermint extract
- ¾ cup (105 g) all purpose gluten free flour heat-treated for safety (See Notes) (I used Better Batter)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- ½ cup (40 g) unsweetened cocoa powder (Dutch-processed works best—if you use natural unsweetened cocoa powder, add 1/8 teaspoon baking soda)
- ½ teaspoon kosher salt
- ½ cup (100 g) granulated sugar
- Warm water by the 1/4-teaspoonful as necessary
For the chocolate glaze
- 8 ounces dark chocolate chopped
- 2 tablespoons (28 g) virgin coconut oil
- ¼ teaspoon pure peppermint extract to taste
- 1 ounce white chocolate chopped
- Green gel food coloring as desired
Instructions
Make the cookie dough.
- In a medium-size, microwave-safe bowl, place the butter and chocolate and melt in the microwave in 30-second increments at 70% power, stirring in between.
- Stir in the vanilla and peppermint extracts, and set the bowl aside.
- In a large bowl, place the flour, cocoa powder, salt, and sugar, and whisk to combine well.
- Create a well in the center of the dry ingredients, add the melted chocolate mixture, and mix to combine.
- Knead the dough to- gether, adding water by the quarter-teaspoonful as necessary to bring the dough together and make sure that it is pliable, and not stiff.
Shape the truffles.
- Line a large baking sheet with parchment paper and set it aside. Using a small ice-cream scoop (a #70 scoop is perfect) or two spoons, scoop out mounds of the cookie dough and place about 1-apart.
- Roll each mound of dough tightly into a round between your palms and replace on the baking sheet.
- Allow to sit at room temperature until the truffles are firm (about an hour). This will make it much easier to dip the truffles in the chocolate glaze. You can skip this step, but the truffles may fall apart during dipping.
Prepare the glaze and dip the truffles.
- In a medium-size, microwave-safe bowl, place the chocolate and coconut oil and microwave in 30-second increments at 70% power, stirring in between.
- Add the peppermint extract, and mix to incorporate.
- Allow the chocolate to sit at room temperature until it begins to thicken a bit. Immerse the truffles, one at a time, in the glaze.
- Press down on the truffle with the tines of a fork, then flip it gently in the chocolate. Pull it out of the chocolate by slipping the fork under it and bobbing the truffle on the surface of the chocolate a few times before pulling it along the edge of the bowl and carefully placing it on the prepared baking sheet.
- Allow the chocolate glaze to set at room temperature.
- In a small, microwave-safe bowl, place the white chocolate and microwave for 30-seconds at 60% power. Stir in the green food coloring to incorporate it well. Drizzle the white chocolate over the glazed truffles, and allow it to set at room temperature (it will just take a moment) before serving.
Notes
To heat-treat your gluten free flour blend, follow the instructions in this edible gluten free cookie dough post. Refer to the recipe notes in the recipe card for instructions on heat-treating your flour in either the microwave or the toaster oven.
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Nichole Baker says
Just tried these, AWESOME! Used coconut extract instead of peppermint for odd sister and she really liked them, just added a bit more extract to provide enough flavor.