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.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 30 Cookies


  • 1/2 stick Butter softened or room temperature
  • 1/2 cup Granulated Sugar
  • 1 Large Egg room temperature
  • 1 Cup Cocoa Powder
  • 1/2 Cup + 2 Tablespoons All Purpose cup for cup gluten-free flour
  • Powdered Sugar for rolling out dough

Chocolate Coating for the cookies

  • 1 12 ounce bag semi-sweet chocolate morsels I used morsels that were 55% cacao
  • 3 Tablespoons Sweetened Condensed Milk Not evaporated milk
  • 1/8 Teaspoon salt
  • 3-4 Drops Peppermint Oil or peppermint extract


  • Preheat oven to 350 degrees F.
  • Cream the stick of butter and 1/2 cup of granulated sugar in a mixing bowl with a mixer until light in color.
  • Add in the large egg and mix until well combined.
  • In a separate bowl, completely combine the cocoa powder and the flour, and add to the butter, sugar and egg mixture. Mix well.
  • Remove dough from mixer bowl and divide into two pieces. Flatten out into rounds and wrap in plastic. Chill dough for 10 minutes.
  • 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.
  • Roll dough out very thin and use a 2" round cookie cutter to cut out the cookies

Chocolate Coating

  • 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 Oil, but I think the peppermint oil gives it a much richer flavor. Only use good quality 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
Keyword Chocolate, Cookie, Gluten-Free, Peppermint, Recipe