Gluten-Free Thin Mint Cookies
Indulge in the irresistible flavors of these Gluten-Free Thin Mint Cookies, a delightful homemade twist on the iconic treat. Perfect for those seeking a dairy-free and gluten-free alternative, these crisp chocolate cookies are infused with refreshing peppermint and coated in a luscious, dairy-free chocolate shell. Crafted with gluten-free all-purpose flour, cocoa powder, and a hint of xanthan gum for that perfect texture, these cookies come together in just 15 minutes of prep and bake in under 12 minutes. With the added option to customize using vegan butter and dairy-free chocolate chips, they cater to a variety of dietary needs without sacrificing indulgence. Ideal for holiday gifting, after-dinner desserts, or anytime mint chocolate cravings, these cookies are easy to make and impossible to resist.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.5 teaspoons Xanthan gum
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Vegan butter (or regular butter, if not dairy-free)
- 0.75 cups Granulated sugar
- 1 large Egg
- 1 teaspoons Pure vanilla extract
- 1 teaspoons Peppermint extract
- 2 cups Dairy-free semi-sweet chocolate chips (or regular, if not dairy-free)
- 1 tablespoons Coconut oil
- 0.5 teaspoons Peppermint extract (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the gluten-free flour, cocoa powder, xanthan gum, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the vegan butter and sugar until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and peppermint extract to the butter mixture, and beat until well combined.
Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms.
Roll the dough between two sheets of parchment paper to about 1/8-inch thickness. Place the rolled dough in the freezer for 10 minutes to firm up.
Using a round 2-inch cookie cutter, cut out circles of dough and place them on the prepared baking sheets, spacing them about 1 inch apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the cookies look slightly dry on top. Allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies cool, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth. Stir in the peppermint extract for the coating.
Dip each cooled cookie into the melted chocolate mixture, ensuring it is evenly coated. Use a fork to lift the cookie out of the chocolate, letting any excess chocolate drip off.
Place the dipped cookies back onto a parchment-lined baking sheet. Repeat with all the cookies.
Let the chocolate coating set by placing the cookies in the refrigerator for about 15 minutes. Once set, serve and enjoy your gluten-free Thin Mint Cookies!
Nutrition Facts
Calories |
4862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.5 g | 335% | |
| Saturated Fat | 128.8 g | 644% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1704 mg | 74% | |
| Total Carbohydrate | 646.0 g | 235% | |
| Dietary Fiber | 80.1 g | 286% | |
| Total Sugars | 349.7 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 507 mg | 39% | |
| Iron | 53.0 mg | 294% | |
| Potassium | 3482 mg | 74% | |
*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.
