Gluten-Free Thin Mint Cookies
These homemade gluten-free thin mint cookies are the perfect Girl Scout copycat with crispy textures and rich mint chocolate flavor. Watch the video below to see how I make them in my kitchen!
Servings: 26 cookies
Equipment
- Circle Cookie Cutter This also comes in a set for different sized cookies.
- Heavy Duty Baking Sheet I've had these baking sheets for years now!
Ingredients
For the cookies
- ¾ cup almond flour
- ¼ cup tapioca flour
- ⅓ cup coconut sugar
- ¼ cup cacao powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup melted butter, ghee, or coconut oil
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
For the glaze
- 1 cup chocolate chips melted
- 1 teaspoon coconut oil
- ½ teaspoon peppermint extract
Instructions
- Mix the dry ingredients. Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and salt.
- Add the wet ingredients. Add the melted butter, peppermint extract and vanilla extract. Use your hands to mix it together to form a thick dough.
- Cut the cookies. Form the dough into a large ball and place it between two pieces of parchment paper. Press it a bit flat with your hands, then roll it out with a rolling pin until it's about ¼-inch thick. Remove the top parchment paper and use a 1 ½-inch cookie cutter to cut rounds out of the dough. Gather leftover cookie dough and repeat this process.
- Bake the cookies. Place the cookies on a parchment-lined baking sheet and bake for 8 to 10 minutes, until firm and dry. Let the cookies cool completely.
- Make the glaze. Add the chocolate chips and coconut oil to a glass bowl and melt in the microwave in 20 second increments, stirring in between. Alternatively, you could use a double-boiler. Once the chocolate is fully melted and smooth, stir in the peppermint extract.
- Dip the cookies. Dip each cookie into the melted chocolate to fully coat. Use a fork to remove the cookie, shaking or scraping off any excess chocolate as needed, and place back on the parchment-lined baking sheet.
- Chill. Transfer the baking sheet of cookies to the fridge and let them harden and set, about 10 to 15 minutes. Then enjoy!
Video
Notes
- This recipe makes about 24 to 30 cookies, depending on how thick you make them.
- Keep an eye on the oven as you don't want to over-bake the cookies. Because they're so thin, they can burn quite quickly.
- If you like a firm, crunchy cookie, let them sit in the freezer before enjoying.
Nutrition
Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 56mg | Potassium: 14mg | Fiber: 1g | Sugar: 6g | Vitamin A: 70IU | Vitamin C: 0.04mg | Calcium: 16mg | Iron: 0.3mg