Holistic Health, Paleo and Keto Food Blog, DIY

GLUTEN-FREE THIN MINTS

Another day.. another Girl Scout Cookie

I have been on a Girl Scout Cookie Kick AND I plan to re-create Tagalongs this week! Yay! I was a Girl Scout for 6 years and I absolutely loved selling cookies. I often would sell the most in my troop, and eat wayyy too many of these bad larrys right here.. thin mints.

Some people say you can only love thin minuts OR samoas.. I don’t think they’re right. I love both equally. I can’t decide which I like better!

These thin mints I made are absolutely perfect. They have the perfect amount of sweetness, peppermint, and crisp. I hope you make them!

GLUTEN-FREE GIRL SCOUT THIN MINTS!

Making a favorite Girl Scout Cookie.. Healthier? Yup! These cookies taste even better than the original and are free from refined-susgar AND gluten-free!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

For the Cookie

  • 5 ounces dark or semi-sweet chocolate use refined-sugar free like hu, if desired
  • 5 tbsp salted butter
  • 1/2 tsp vanilla extract
  • 3 drops peppermint essential oil (ingestible) or 1/4 tsp pure peppermint extract
  • 3/4 cup gluten-free flour that contains xanthan gum
  • 1/2 cup cocoa powder
  • 1/8 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup coconut sugar
  • 2 tbsp warm water if necessary

For the Coating

  • 12 ounces dark chococlate chips melted
  • 2 drops peppermint essential oil or 1/4 tsp peppermint extract

Instructions
 

  • Preheat oven to 320° F and prep a baking sheet with parchment paper.
  • In a medium-large microwave-safe bowl, combine chocolate, butter and microwave in 30-second increments until smooth.
  • Add in peppermint and vanilla extract, stir and set aside.
  • In a separate medium-large bowl, combine all dry ingredients.
  • Add the chocolate mixture into the flour mixture and fold in until combined. The dough will likely be crumbly at first. Keep working and mixing. If necessary, add the warm water.
  • Form dough into a ball and roll out on a floured surface to 1/4" thick.
  • Cut out cookies with a cookie cutter, reusing scraps as you get them.
  • Bake cookies for 7-9 minutes, or until they're no longer translucent.
  • Allow cookies to cool on pan for 10 minutes, then transfer to a cooling rack for 1 hour to "dry out"-this gets the cookies crisp.
  • Once cookies are totally cool, melt chocolate in a microwave safe bowl in 30 second increments.
  • Once chocolate is smooth, add extract. Dip each cookie in chocolate with 2 forks and cool on parchment paper. Let set in fridge for one hour, then enjoy!
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Did you try this? Please snap a photo for me!Tag @thewholesomefoodie or tag #thewholesomefoodie on instagram!