We love girl scout cookies, but when our family started eating gluten free, it was hard to find cookies that were tasty. Having had Girl Scout cookies before, we knew which were our favorites, and Thin Mints were definitely one of them.
Unfortunately Girl Scout Thin Mints aren’t gluten free, so that meant we had to skip those.
During Girl Scout cookie season, it’s tough to find the good gluten free cookies, but they do seem to come out with more options each year.
But instead of missing out on our favorites, we’re here to share an awesome gluten free version of the famous Thin Mints! These cookies are delicious and will make you happy to have a gluten free version!
Gluten Free Thin Mint Recipe
Makes 24 cookies
Prep time: 10 minutes
Chill time: 30 minutes
Bake time: 10 minutes
Ingredients:
1 ½ cups gluten free baking flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter, softened
1 cup sugar
1 egg
½ teaspoon peppermint extract
2 – 12-ounce packages dark chocolate chips
1 teaspoon coconut oil
Instructions:
1. In a medium bowl, combine the gluten free baking flour, cocoa powder, baking powder, and salt. Whisk until combined and set aside.
2. In the bowl of a stand mixer, add the butter and sugar. Using the paddle attachment, beat the butter and sugar together until smooth and creamy.
3. Add the egg and beat until combined.
4. Add half the flour mixture and slowly mix until all the flour mixture has been added.
5. Separate the dough into two disks. Cover each disk with plastic wrap and chill at least 30 minutes.
6. After the dough has chilled, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
7. Roll out the chilled dough to ¼ inch thickness. Using a small round cookie cutter, cut out the cookies and place them on the lined baking sheet, leaving around one inch space between each cookie.
8. Bake in the preheated oven for 8 to 10 minutes, until the edges have browned but the center is still soft. Allow the cookies to cool on the pan for 10 minutes, then move them to a wire rack to cool completely.
9. When the cookies are cool, prepare the chocolate coating by adding the chocolate chips and coconut oil to a large microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is melted.
10. Dip each cookie in the melted chocolate and place it back on the wire rack to set. Place the chocolate covered cookies in the refrigerator to harden the chocolate more quickly.
Gluten Free Thin Mints
We love girl scout cookies, but when our family started eating gluten free, it was hard to find cookies that were tasty. Having had Girl Scout cookies before, we knew which were our favorites, and Thin Mints were definitely one of them.
Unfortunately Girl Scout Thin Mints aren’t gluten free, so that meant we had to skip those.
During Girl Scout cookie season, it’s tough to find the good gluten free cookies, but they do seem to come out with more options each year.
But instead of missing out on our favorites, we’re here to share an awesome gluten free version of the famous Thin Mints! These cookies are delicious and will make you happy to have a gluten free version!
Ingredients
- 1 ½ cups gluten free baking flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- ½ teaspoon peppermint extract
- 2 - 12-ounce packages dark chocolate chips
- 1 teaspoon coconut oil
Instructions
In a medium bowl, combine the gluten free baking flour, cocoa powder, baking powder, and salt. Whisk until combined and set aside.
In the bowl of a stand mixer, add the butter and sugar. Using the paddle attachment, beat the butter and sugar together until smooth and creamy.
Add the egg and beat until combined.
Add half the flour mixture and slowly mix until all the flour mixture has been added.
Separate the dough into two disks. Cover each disk with plastic wrap and chill at least 30 minutes.
After the dough has chilled, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Roll out the chilled dough to ¼ inch thickness. Using a small round cookie cutter, cut out the cookies and place them on the lined baking sheet, leaving around one inch space between each cookie.
Bake in the preheated oven for 8 to 10 minutes, until the edges have browned but the center is still soft. Allow the cookies to cool on the pan for 10 minutes, then move them to a wire rack to cool completely.
When the cookies are cool, prepare the chocolate coating by adding the chocolate chips and coconut oil to a large microwave-safe bowl. Microwave the chocolate in 30-second intervals, stirring between each interval, until the chocolate is melted.
Dip each cookie in the melted chocolate and place it back on the wire rack to set. Place the chocolate covered cookies in the refrigerator to harden the chocolate more quickly.