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
- 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
- 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.