So it is time once again for Girl Scout cookies. One of the things we Celiacs really miss, are Girl Scout cookies, (or is it just me 🙂 ). Today I’m going to share with you a recipe for a Gluten Free Thin Mint cookie that is in my cookbook, Gluten-Free Get-Togethers.
I first made this recipe back in December 2009. You can see the original blog post here.
I will be making some other Girl Scout cookie recipes (Tagalongs, and Samoas), this weekend and will be posting about them next week.
If you try these cookies let me know what you think of them.
Gluten Free Mock Thin Mints
1 Cup Bob’s Red Mill Gluten Free All Purpose Flour
1/2 Cup Unsweetened cocoa powder + some extra for dusting
1/4 teaspoon Rumsford Baking Powder
6 Tablespoons butter softened to room temperature
1/2 Cup Sugar
1 Large Egg brought to room temp.
1/2 teaspoon gluten free Vanilla extract
Sift together flour, cocoa powder and baking powder. In a separate bowl, cream the butter & sugar until pale and fluffy with an electric mixer. While still mixing add in the egg and vanilla. Set mixer on low speed and slowly add flour mixture, so as not to have it pouf out at you. Mix on medium high speed until all ingredients are incorporated.
Dough will be very soft so cover bowl with plastic wrap and refriderate at least 1 hour or overnight.
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper. With a teaspoon, scoop up a teaspoon size piece of dough and roll in your hands to form a ball. Place on the cookie sheets 2 inches apart.
Dip the bottom of a glass into the extra cocoa powder and flatten dough balls into 1 1/2? rounds (about 1/4? thick).
Bake 8 to 10 minutes, until slightly firm to the touch, rotating cookie sheets half way through baking time.
Transfer cookies immediately to a wire cooling rack and cool completely.
Replace parchment paper on cookie sheets.
Chocolate Coating for Cookies
One – 12 ounce bag semi sweet morsels
1/2 teaspoon pure peppermint extract
1 Tablespoon sweetened condensed milk
1/8 teaspoon salt
In a double boiler or a heat proof bowl, set over (not in) a pan of simmering water, combine the chocolate morsels, peppermint extract, salt, and the sweetened condensed milk . Heat, stirring occasionally until smooth.
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. Coat both top and bottom. Place frosted cookie on parchment covered cookie sheet and repeat until all cookies are coated.
Place in refrigerator until chocolate has hardened, at least 1 hour.
Cookies can be refrigerated up to 5 days in an air tight container between layers of parchment paper.