Thin Mints Gluten Free
Satisfy your sweet tooth with these irresistible Gluten-Free Thin Mints! These bite-sized cookies perfectly capture the classic crisp texture and refreshing mint-chocolate flavor without compromising on dietary needs. Made with a rich blend of gluten-free flour and unsweetened cocoa powder, these cookies are enhanced with mint extract for that signature cool kick. A silky coating of dark chocolate infused with more mint makes each cookie a decadent treat. Easy to prepare and ready in under an hour, they’re perfect for anyone craving a nostalgic dessert that’s gluten-free. Whether you enjoy them straight from the fridge or at room temperature, these homemade Thin Mints are bound to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.25 cups Gluten-free all-purpose flour blend
- 0.5 cups Unsweetened cocoa powder
- 0.5 teaspoons Xanthan gum (omit if your flour blend includes it)
- 0.25 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 1 teaspoons Pure vanilla extract
- 0.5 teaspoons Mint extract
- 2 tablespoons Milk (dairy or non-dairy)
- 10 ounces Dark chocolate chips or chunks
- 1 tablespoons Coconut oil or shortening
- 0.5 teaspoons Mint 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, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add in the vanilla extract, mint extract, and milk. Beat until smooth and well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough should be firm and pliable.
Divide the dough into two portions. Place one portion between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Repeat with the second portion.
Transfer the rolled dough to the refrigerator to chill for 10-15 minutes. This makes it easier to cut and handle.
Use a small round cookie cutter (about 1.5 inches in diameter) to cut out the thin mint cookies. Place the cut-out cookies on the prepared baking sheets, leaving some space between them.
Bake the cookies for 8-10 minutes, or until crisp and set. Allow them to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
While the cookies cool, melt the dark chocolate and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Stir in the mint extract.
Dip each cooled cookie into the melted chocolate, ensuring it is fully coated. Use a fork to lift it out, letting the excess chocolate drip off, and place it back onto parchment paper.
Allow the chocolate-coated cookies to set completely at room temperature or in the refrigerator until firm.
Store cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for a cooler, crispier treat.
Nutrition Facts
Calories |
3743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.9 g | 274% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 513.1 g | 187% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 269.9 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 410 mg | 32% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 2842 mg | 60% | |
*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.
