I spent all day yesterday making gluten-free cookies for my granddaughter’s elementary school bake sale. They are raising money for their fifth grade Gettysburg trip, and I thought that the gluten-free community really needed to be represented. Along with these mock thin mint Girl Scout cookies, I also made Snickerdoodles, chocolate chip cookies and brownies. I will admit the brownies were from a box mix.
I thought you might like to try these mock thin mints. This recipe is slightly different from the recipe for these cookies that you can find here: Gluten-Free Mock Thin Mints and I call these new ones Minty Thins. Let me know what you think in the comments below if you try them.
Gluten-Free Minty Thins
These are my gluten-free version of a Girl Scout Thin Mint cookie.
Preheat oven to 350 degrees F.
2.Cream the stick of butter and 1/2 cup of granulated sugar in a mixing bowl with a mixer until light in color.
3.Add in the large egg and mix until well combined.
4. In a separate bowl, completely combine the cocoa powder and the flour, and add to the butter, sugar and egg mixture. Mix well.
5. Remove dough from mixer bowl and divide into two pieces. Flatten out into rounds and wrap in plastic. Chill dough for 10 minutes.
6. When you're ready to roll out your dough, roll it out using the powdered sugar to keep the dough from sticking to your board or rolling pin.
7. Roll dough out very thin and use a 2" round cookie cutter to cut out the cookies
In a double boiler or a heat proof bowl, set over (not in) a pan of simmering water, combine the chocolate morsels, sweetened condensed milk, and the salt. Heat, stirring occasionally until smooth.
When the chocolate is completely melted, add in the Peppermint oil and combine completely.
When cookies are completely cool, hold each cookie with a finger and thumb and frost with chocolate mixture. I use the tines of a fork instead of a knife, so as not to get too much chocolate on each cookie. I coated only the top, but you could coat the bottom also. Place frosted cookie on a parchment paper lined cookie sheet and repeat until all cookies are coated.
Place in refrigerator until chocolate has hardened, at least 1 hour. If you are coating both top and bottom, coat one side refrigerate for an hour and then coat the other side.
Cookies can be refrigerated up to 5 days in an air tight container between layers of parchment paper, or frozen for about 1 month.
In the original recipe, back in 2012, I used 1/2 teaspoon of Peppermint Extract instead of the Peppermint Essential Oil, but I think the essential oil gives it a much richer flavor. Only use good quality essential oils. I recommend this brand: doTERRA
If you want to know more about doTERRA Essential Oils, I'd be happy to talk to you about them. You can contact me here: Contact Mary