I've got you covered with these easy grain-free Chocolate Peppermint Cookies that are so delicious; you will say girl scout who?
We love Thin Mints in our house. Before we went gluten-free, they were bought on a pretty regular basis and in multiple box quantities. No shame because I mean hello, they are good and, dare I say, slightly addicting. Since going gluten-free, seeing those girl scouts pedaling their cookies isn't the same anymore. I knew I had to figure out how to get these little cookies of joy back into our lives, and that's where this recipe came from.
These Chocolate Peppermint Cookies (thin mint copycats) are easy to make, and they are not only gluten-free, but they are also grain and nut-free! Don't worry, they are still 1000% delicious, and dare I say even better than the originals. Plus, you can make these any day of the year, and you don't have to wait for the few weeks a year that the Girl Scouts are selling them to get your fix.
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These Chocolate Peppermint Cookies Are:
- Soft but slightly crisp in the center
- Have just the right amount of peppermint
- Easier to make than they look
- Dangerously delicious
- Above all completely grain-free, so we can eat them whenever we want!
How to Make Chocolate Peppermint Cookies!
These cookies are really easy to make. Cream the butter and sugar, add the egg, vanilla, and peppermint oil, and mix. Then add the perfect blend of gluten-free flour and cocoa powder. Let the dough chill, then slice, bake and dip in chocolate for the perfect homemade Thin Mint cookie!
Shaping the Chocolate Peppermint Cookies
There is no wrong way to do this. If you want it to be super simple, shape the dough into a log before you wrap and chill it. Then once it is chilled, you can slice in about ⅛ slices and bake. If you want a more uniform cookie shape, you can refrigerate the dough, roll it out, and use a small circle cutter to shape and bake. Either way works just as well.
Dipping the Cookies
Once the cookies are baked and then cooled, they get dipped in chocolate. It's essential to make sure you are tempering your chocolate before you dip the cookies. This helps to keep the chocolate from just melting off into your hand when you pick up the cookies to eat them.
How to Temper Chocolate
This sounds more complicated than it is. Just start with a good quality chocolate; I like to use Enjoy Life Chocolate because it's allergy-friendly. Place the chocolate in a microwave-safe bowl and heat it on high in 30-second increments. Make sure you stir the chocolate well between each time and continue the pattern until the chocolate is completely melted. You do NOT want to let it go until it's melted. This will yield a much softer chocolate finish, and you do not want that.
- Before you store the cookies, make sure that the chocolate is completely set up so that the cookies do not stick to each other.
- Store in an airtight container at room temperature for about a week. (If you have that much willpower.)
- If you want to store them longer, you can freeze them in an airtight container for 1-2 months. If you're going to save them longer, you'll want to vacuum seal them so they have less of a chance of developing frost burn.
Give these simple cookies a try, and you will be in chocolate and mint heaven!
More Chocolate Recipes to Enjoy!
Homemade Caramel Chocolate Candy (Rollo's)
Chocolate Peppermint Cookies (Thin Mints)
- ½ Cup Butter soft
- 1 Large Egg
- ¼ Teaspoon Salt
- 5-10 Drops Peppermint Oil
- ½ Cup Cocoa Powder
- ½ Cup Arrowroot Starch 60g
- ½ Cup Cassava Flour 70g
- 1 Cup Sugar
- 2 Cup Chocolate Chips for coating
- ½ Tablespoon Coconit Oil or Palm Shortening
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper and set aside.
- In the bowl of a food processor cream the butter and sugar until the mixture is combined and slightly fluffy.
- Add the egg and mix until combined.
- Add the peppermint oil and adjust till the desired amount is achieved. If you like a slight peppermint flavor, start with five and test. If you want more, then add more.
- Here is where you can cook these a few ways. Chill the dough for about 1-2 hours or so to firm up a little bit since this dough is incredibly soft.
- Once you have created the desired cookie shape, place them on the baking sheet—Bake in the oven at 350 degrees for about 10-12 minutes. The dough is quite dark, so do not over bake, they lose their chewiness when they are over baked, and you want a cookie that is firm but not overly crispy.
- Allow to cool on the pan a few minutes before transferring to a wire rack to finish cooling.
Coating the Cookies
- In a safe microwave bowl, combine the chocolate chips and the oil and microwave in 30-second increments until the chocolate is completely melted and smooth when you stir it.
- Dip each cookie into the melted chocolate and transfer them to a piece of parchment paper and allow them to cool and the chocolate to harden. You can place it in the fridge to help the cookies set up for a few minutes if needed.
- Store in an airtight container for about a week, if they last that long.
If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!
Originally Posted 02/19/2019