Glutenista Gluten-Free: Making Gluten-Free Fabulous!
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Gluten-Free Thin Mint Cookie Recipe

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One of my favorite annual father-daughter moments growing up came courtesy of the Girl Scouts.  When that first box of Thin Mints arrived, my dad & I would settle in and enjoy a sleeve of cookies with milk. Oh wow, how I loved that moment each spring.  {sidenote: my dad is a healthy, slim guy - I nicknamed him "the human garbage disposal" as a kid. Why I didn't get his amazingly freaky metabolism genes, I don't know!}  After my mom & I had to go gluten-free, he found an incredible Gluten-Free Thin Mint substitute in Australia & brought back a suitcase-full.  Good guy.  Unfortunately that stash ran out long ago & I haven't made it to Australia recently.  When the NFCA tweeted out this Gluten-Free Thin Mint Cookie Recipe, I literally RAN upstairs to the kitchen, checked to see if I had the ingredients & made them ASAP.  Yum! If you're a Thin Mint addict like I am, you'll be a fan of these!  Enjoy! 
Gluten-Free Thin Mint Cookies
gluten-free cocoa & thin mint ingredients
Gluten-Free Thin Mint Batter
Gluten-Free Thin Mints with a Shot Glass Cookie Cutter
gluten-free thin mint dipped in chocolate
Gluten-Free Thin Mints

Gluten-Free Thin Mint Cookie Recipe

 adapted from Broward-Palm Beach New Times Gluten-Free Thin Mint Recipe We don't normally like to publish recipes based on others BUT these are far too delicious for you to live without!

You Will Need:

  • 1 1/4 Cup Gluten-Free Flour (we used our fave, Jules GF)
  • 1/2 Cup Cocoa Powder
  • 1/4 tsp. Salt
  • 1/4 Cup Shortening
  • 1/4 Cup Butter
  • 1 Cup Sugar
  • 1 Egg
  • 1/2 tsp. Gluten-Free Mint Extract ( mint, not peppermint )
  • 1 pkg Wilton Mint Chocolate Candy Melts, or your favorite chocolate coating recipe (i.e. chocolate chips + butter)

Step-By-Step Directions

  • In a small bowl mix GF Flour, Cocoa & Salt
  • Cream Butter, Shortening & Sugar in Mixer
  • Add Egg & Mint Extract to mixer
  • Slowly add Flour Mixture to mixer
  • Dough will be coarse, smush all extra crumbles together & form a ball
  • Refrigerate dough - ideally for 4+ hours or if you're impatient like us, take enough for 3 cookies & stick it in the freezer for 10 minutes so you can bake an "appetizer" :) 
  • Preheat oven to 350 degrees & remove dough from fridge
  • Roll out dough to ~1/4 inch thick on parchment or wax paper
  • Use a thick-walled shot glass (BRILLIANT, it's perfect!) to cut out cookies.  Place on parchment lined cookie sheet.  Continue to re-form a ball with remnants, re-roll & cut out cookies until no dough is left
  • Bake for 10 (softer) to 12 (more traditional crispy) minutes
  • Remove from oven & let cool on a wire rack
  • Fool-proof chocolate dipping method: MICROWAVE Mint Chocolate Candy Melts in a small dish according to package directions.  Place cookie face down in chocolate, flip with a fork, immerse the bottom & sides in chocolate, remove from chocolate with fork & tap on bowl to remove excess chocolate. If chocolate is too thick, mix in a teeny bit of shortening, which will help thin it out. If chocolate hardens, re-nuke.
  • Place on wax paper (or foil) to dry.  Bonus points if you show more restraint than us & don't eat one that is still oooy gooey chocolatey :-)

Glutenista Notes:

  • Use a KitchenAid mixer to handle the hefty batter. Or be prepared for an arm workout. OR better yet, find yourself a strapping young man... Ryan Reynolds are you available?
  • We did extensive research on butter vs. shortening when making Spritz Cookies this winter & found that a combo of both was optimal for the cookies to maintain shape.  If dairy-free, try using earth balance + shortening. 
  • Did you used to eat Edy's Thin Mint Ice Cream by the half-gallon too?  Bless your honesty, I'm glad I'm not alone.  To make gluten-free Thin Mint ice cream, simply chop up the cookies & stir them into softened chocolate ice cream. Refreeze.  Enjoy & try not to eat the whole pint :)

Hope you enjoy!
xoxo, Glutenista
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