These gluten-free thin mint cookies are the best gluten-free Girl Scout cookie copycat recipe that it just may beat out the real thing! Get your Girl Scout cookie fix the homemade way with these crisp, minty, chocolatey favorites!
It’s that time year again! Girl Scout cookie season! One of my favorite times of the year! And I don’t know about you, but I know everyone in the entire world loves a good Girl Scout cookie so I’m not going to even ask if you like them. I already know the answer. And now the world has gluten-free thin mint cookies!
So when you happen to be on a gluten-free diet, you tend to walk around with a sad frown on your face during Girl Scout cookie season. Until now.
I am finally getting around to spreading the word on how you can easily make your own version of gluten-free thin mint Girl Scout cookies that in my opinion, taste better than the real deal.
I use the mint extract in the cookie itself and in the chocolate coating. To make the flavors taste just like the original thin mint cookie does, I would suggest using either milk chocolate preferably, or semi sweet chocolate in the chocolate coating. But, you can use any type of chocolate you wish for the recipe. These cookies are that seriously good!
After baking the cookies, I like to store them in the fridge or freezer. My mom got me hooked on frozen thin mint cookies when I was a young, and I guess you could add in hashtags #Can’tStopWon’tStop and #SorryNotSorry here because I think it’s the greatest idea in the world and because I can’t stop and won’t stop and because I’m not sorry. Try it and thank me later!
- 1/4 cup coconut flour
- 3/4 cup white or brown rice flour
- 1/2 unsweetened cocoa powder
- 1 tsp xanthan gum
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 salt
- 3/4 cup granulated sugar
- 5 TBSP room temperature unsalted butter
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 2 tsp peppermint extract, divided
- 16-18 oz milk or semi sweet milk chocolate chips
- In a large mixing bowl, combine the flours, cocoa powder, xanthan gum, baking powder, baking soda, and salt together using a handmixer.
- In a medium bowl, combine the butter and granulated sugar with the hand mixer until well combined and smooth, about 1-3 minutes on medium speed. Add in the egg and mix well. Add in the egg yolk and mix well again. Beat in the vanilla extract and 1 1/2 tsp of the peppermint extract, 1-2 minutes until completely combined.
- Slowly beat in parts of the flour mixture into the wet ingredients. Once fully combined, the dough will be very thick and sticky.
- Roll the dough into a large ball and between two pieces of plastic wrap, flatten, and place in the fridge to chill, 30 minutes to overnight.
- Roll the dough out to a 1/8 inch thickness. Using a cookie cutter or the base or top of a small cup, make 1 1/2" circular cookies out of the dough (make it easier on yourself and dip your cutting edge of your cup in flour or powdered sugar) and place on parchment paper lined cookie sheets. Chill for another 15-30 minutes before baking at 350*F for 10-15 minutes. Halfway through the baking process, flip the baking sheets front to back, so that all the cookies bake consistently on all sides, ending up with crisp cookies. Remove from oven and allow to cool completely.
- Melt the chocolate according to package instructions. Once melted add in 1/2 tsp peppermint extract and mix thoroughly. Dip each cookie into the mint chocolate, using a fork to flip each cookie. Let the excess chocolate drip off of each cookie and scrape the bottom of each with an extra fork before putting the cookie on a fresh piece of parchment paper to harden. Once cool, enjoy your gluten-free thin mint cookies! If your cookies don't completely harden while at room temperature, place them in the fridge for a quick refreshing fix!
You can store any leftovers in an airtight container or zippie bag in your fridge or freezer. You may not need to worry about this step. Just in case there are crumbs leftover that you want to save!