Tuesday, 1 October 2013

Gluten Free Thin Mints

I remember growing up and usually in the Fall, the Girl Scout Cookies would be available to purchase (not to mention I was one as a child). We would always buy so many boxes of cookies because everyone in my family loved them. Now, I am currently in the UK and unless I want them shipped to me, I can't get them. I am also eating gluten free at the moment, which wouldn't allow me to eat them even if they were available here. So I decided to make my own! Check out my Gluten Free Thin Mints, which are super fun and easy to make. 

*Makes: 32 cookies


For the cookies:
  • 5 tablespoons butter
  • 4 ounces (120g) semi-sweet chocolate chips
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3/4 cup (120g)  gluten-free plain flour
  • 1/4 teaspoon xanthan gum 
  • 1/2 cup (40g) cocoa powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (100g) sugar
For the glaze:
  • 1/2 pound (300g) total of dark chocolate (150g) & milk chocolate (150g), chopped
  • 1 tablespoon peppermint extract (or more, to your liking)


Step 1: Preheat your oven to 300F/150C. Line baking sheets with foil, grease with cooking spray, and set them aside.

Step 2: In a medium-size microwave-safe bowl, place the butter and all of the semi-sweet chocolate in the bowl. Microwave for 45 seconds at a time, stirring in between, until melted and smooth. Add the vanilla extract and peppermint extract, and stir to combine. Set the chocolate aside.

Step 3: In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda, salt and sugar, and whisk to combine well.

Step 4: Add the chocolate mixture, and mix until the dough comes together and combined (you may have to use your hands). Press the cookie dough into a disk.

Step 5: Place the dough between two sheets of parchment paper, and roll it out until it is about ¼ inch thick. Cut out rounds that are about 1½-inches in diameter (I used the top of cooking spray, but you can use a cookie cutter or drinking glass as well), and place them, 1-inch apart, on the prepared baking sheets (they won't expand much so they don't have to be too far apart from each other). Also, if you have leftover dough (I did), just roll it back into a tight ball and repeat step 5. 

Step 6: Place the baking sheet in the center of the preheated oven and bake for 7 minutes. Remove from the oven, and allow the cookies to cool completely on the baking sheet.

Step 7: Once the cookies are cool, make the glaze. Place all of the milk & dark chocolate in a microwave-safe bowl. Microwave for 45 seconds at a time, stirring in between, until melted and smooth. Add the peppermint extract, and stir until everything is incorporated and smooth.

Step 8: Place the cookies, one at a time, in the glaze. Press down on the cookie with the fork, then flip it gently in the chocolate (if it is not completely covered, keep flipping it in the chocolate until it is coated). Pull the cookie out of the chocolate by slipping the fork under it. Carefully place the cookie on a clean sheet of parchment paper. 

Step 9Allow the chocolate to set at room temperature. Enjoy!

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