Gluten-free Chocolate Peppermint Cookies (Thin Mints)
Skip the not-so-good gluten-free cookies the Girl Scouts are selling this year, and make these gluten-free thin mints instead!
Ingredients
For the gluten-free chocoalate cookies.
- ½ Cup Butter Softened. You can also use a dairy-free alternative like Earth Balance sticks.
- 1 Large Egg
- ¾ Teaspoon Peppermint Extract
- ½ Teaspoon Vanilla Extract
- ½ Teaspoon Salt
- ¼ Teaspoon Baking Soda
- ½ Cup Cocoa Powder
- ¼ Cup Arrowroot Starch
- ¾ Cup 1:1 Gluten-free Flour
- ¾ Cup Sugar
For the chocolate coating.
- 2 Cup Chocolate Chips If you are wanting your cookies dairy-free, use a diary-free chcooalte.
- ½ Tablespoon Coconut Oil or Palm Shortening
Instructions
- In the bowl, cream the butter and sugar until the mixture is combined and slightly fluffy.½ Cup Butter, ¾ Cup Sugar
- Add the egg, vanilla, and peppermint extract, and mix until combined.1 Large Egg, ¾ Teaspoon Peppermint Extract, ½ Teaspoon Vanilla Extract
- Add the cocoa powder, arrowroot, gluten-free flour, baking soda, and salt and mix just until the mixture comes together.½ Teaspoon Salt, ¼ Teaspoon Baking Soda, ½ Cup Cocoa Powder, ¼ Cup Arrowroot Starch, ¾ Cup 1:1 Gluten-free Flour
- Chill the dough for about 1-2 hours or so to firm it up a little bit since this dough is soft.
- Roll out and cut the chocolate cookie dough into desired shapes.
- Bake in the oven at 350 degrees for about 10-12 minutes.
- 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 coconut oil and microwave in 30-second increments until the chocolate is completely melted and smooth when you stir it.2 Cup Chocolate Chips, ½ Tablespoon Coconut Oil
- Dip each cookie into the melted chocolate and transfer them to a piece of parchment paper. Allow them to cool and the chocolate to harden.
- Store in an airtight container for about a week, if they last that long.
Notes
Tips and tricks.
- Don't skip chilling the dough. - This dough is soft before it's chilled, but once chilled, it rolls out and is able to be cut nicely. I like to let the dough chill for at least an hour before rolling it out.
- Shaping the cookie dough. - Simply roll out the dough and use a small circle cutter for these gluten-free cookies. If you don't have a circle cutter, you can 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.
- Chill the cut dough. - Just like with my gluten-free cut-out sugar cookies and my gluten-free gingerbread cookies, I like to chill the dough once it's been cut before baking. It doesn't take long, only about 10-15 minutes to do this. Baking the dough chilled helps the gluten-free cookies maintain their shape better.
- Temper the chocolate before dipping. - This helps to keep the chocolate from just melting off into your hand when you pick up the cookies to eat them.
- Let excess chocolate drip off the cookies before cooling. - Letting excess chocolate drip off the cookies will help you get a more even chocolate coating on the cookies instead of leaving you with a thick base of chocolate on the bottom of the cookies.
- Cool the cookies to set the chocolate. - While the chocolate will set at room temperature, I find that placing the dipped cookies into the fridge for about 30 minutes helps the chocolate to set faster.
Nutrition
Calories: 115kcalCarbohydrates: 13gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 13mgSodium: 63mgPotassium: 78mgFiber: 2gSugar: 8gVitamin A: 91IUCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!