Gluten-Free Homemade Thin Mints
Satisfy your mint chocolate cravings with these **Gluten-Free Homemade Thin Mints**, a perfect replica of the classic cookie favorite but made entirely gluten-free! This recipe features a rich and crisp chocolate cookie base, infused with a refreshing hint of peppermint, and enrobed in a silky dark chocolate coating. With simple, accessible ingredients like a gluten-free all-purpose flour blend, unsweetened cocoa powder, and gluten-free dark chocolate chips, these cookies are easy to make yet irresistibly indulgent. Ideal for gifting, sharing, or a treat-yourself moment, they’re prepared in just 40 minutes and yield 24 delectable cookies. Whether you’re gluten-free by necessity or choice, this recipe proves you don’t have to miss out on iconic flavors! Your homemade Thin Mints will stay fresh in an airtight container, but they probably won’t last that long—everyone will be reaching for seconds! Perfect for cookie swaps or post-dinner desserts, these treats are a must-try for any Thin Mint enthusiast.
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Recipe Information
Ingredients
- 1.25 cups Gluten-free all-purpose flour blend
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, at room temperature
- 0.75 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Peppermint extract
- 2 cups Dark chocolate chips (gluten-free)
- 0.5 teaspoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium mixing bowl, whisk together the gluten-free flour blend, cocoa powder, baking powder, and salt. Set aside.
In a large bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture and beat until well incorporated.
Gradually add the dry ingredients to the wet mixture, stirring until just combined and a dough forms.
Turn the dough out onto a lightly floured surface and roll it out to about 1/4-inch thickness.
Using a round cookie cutter about 2 inches in diameter, cut out cookies and place them onto the prepared baking sheets.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
While the cookies cool, prepare the chocolate coating by melting the dark chocolate chips and coconut oil together in a microwave-safe bowl in 30-second increments, stirring after each, until smooth.
Dip each cooled cookie into the melted chocolate, ensuring it's completely coated, and then place them back on the parchment-lined baking sheets.
Allow the chocolate coating to set fully before serving or storing the cookies in an airtight container.
Nutrition Facts
Calories |
4678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 272.9 g | 350% | |
| Saturated Fat | 158.1 g | 790% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 615.7 g | 224% | |
| Dietary Fiber | 79.4 g | 284% | |
| Total Sugars | 346.3 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 529 mg | 41% | |
| Iron | 52.8 mg | 293% | |
| Potassium | 3522 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
