My friend, Susanne Myers, The Hillbilly Housewife, is hosting a virtual cookie exchange. The following cookie recipe is my contribution. I hope that you enjoy 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
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.I hope you enjoy these cookies and all the others that you will find at the Virtual Cookie Exchange.
Mary Blackburn
Living Gluten Free
I love anything mint flavored. I will definitely try these this year. Have a Blessed Christmas.
Debbie, Thank you, you have a very blessed Christmas also. Let me know how you like the cookies once you’ve tried them.
I will try these for Christmas this year. I have a married daughter, Cyndie Schoof that has CD and I want to make her something special that she can enjoy.
Thank you Mary Blackburn
Merry Christmas Phyllis. You are very welcome. I hope your daughter enjoys them.
These look SOOO Yummy!!! I miss Thin Mints, being vegan, I can not have them anymore. I think I will try your recipes, with some adjustments for my diet (Margarine instead of butter, egg substitute, and reg flour instead of gluten free) I am not sure on a sub for the condensed milk, I will have to think on that one a while. I will let you know how they turn out!! Thank you for sharing!
Hello from Possum Manor! The cookie exchange not only gave me recipes, but new blog friends. My brother has a form of Celiac, so I am always looking for new things to make and send him. His doctor told him you are NEVER the only person in your family to have Celiac, but so far he is. I am going to subscribe to your newsletter for him.
Have a great holiday, and it was great to meet you and your blog. I will visit often.
Annastasia,
Seems to me I’ve read somewhere in one of my sources of a substitute for the milk. I’ll do some looking around and see if I can find it for you.
Kathie,
Like your brother, I’m the only one in my family actually diagnosed, but I’m suspecting that my maternal grandmother developed it, when she was in her late 80’s.
Who doesn’t love Thin Mints! You really hit on something here. It’s got to be hard to pass up a good Christmas cookie, so this Mock Thin Mint really looks like it is a wonderful solution! It looks so rich and chocolaty… YUMMY! Thanks
Oh these sound delicious! I might need to save these for a cooler day as it will be 100 here today and I expect they would melt. But so yummy, thanks for sharing the recipe.
Thanks for the cool tips – I appreciate worthwile content to read! – Debra http://www.veganfamilystyle.com
I love anything mint flavored. I will definitely try these this year. Have a Blessed Christmas.
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