Gluten-Free Thin Mint Cookies

Indulge your cravings with these irresistibly crisp and chocolatey Gluten-Free Thin Mint Cookies, a homemade twist on the classic favorite. Made with gluten-free all-purpose flour and real peppermint extract, these cookies boast the perfect balance of rich cocoa flavor and refreshing minty sweetness. Each cookie is coated in a silky layer of melted dairy-free chocolate infused with just the right touch of peppermint, offering a cool and satisfying crunch in every bite. Whether you're gluten-sensitive or just looking for a delightful treat, this easy-to-follow recipe takes only 15 minutes to prepare and is sure to impress. Perfect for holiday baking, gifting, or keeping all to yourself, these cookies are a freezer-friendly, crowd-pleasing dessert you'll want to make again and again!

Nutriscore Rating: 47/100

Prep Time:15 mins

Cook Time:12 mins

Total Time:27 mins

Servings: 24

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 0.5 cup Unsweetened cocoa powder
• 0.5 teaspoons Xanthan gum
• 0.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Vegan butter (or regular butter, if not dairy-free)
• 0.75 cups Granulated sugar
• 1 large Egg
• 1 teaspoons Pure vanilla extract
• 1 teaspoons Peppermint extract
• 2 cups Dairy-free semi-sweet chocolate chips (or regular, if not dairy-free)
• 1 tablespoons Coconut oil
• 0.5 teaspoons Peppermint extract (for coating)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free flour, cocoa powder, xanthan gum, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream together the vegan butter and sugar until light and fluffy, about 2-3 minutes.

Step 4

Add the egg, vanilla extract, and peppermint extract to the butter mixture, and beat until well combined.

Step 5

Gradually mix the dry ingredients into the wet ingredients until a cohesive dough forms.

Step 6

Roll the dough between two sheets of parchment paper to about 1/8-inch thickness. Place the rolled dough in the freezer for 10 minutes to firm up.

Step 7

Using a round 2-inch cookie cutter, cut out circles of dough and place them on the prepared baking sheets, spacing them about 1 inch apart.

Step 8

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the cookies look slightly dry on top. Allow them to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 9

While the cookies cool, melt the chocolate chips and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring after each interval, until smooth. Stir in the peppermint extract for the coating.

Step 10

Dip each cooled cookie into the melted chocolate mixture, ensuring it is evenly coated. Use a fork to lift the cookie out of the chocolate, letting any excess chocolate drip off.

Step 11

Place the dipped cookies back onto a parchment-lined baking sheet. Repeat with all the cookies.

Step 12

Let the chocolate coating set by placing the cookies in the refrigerator for about 15 minutes. Once set, serve and enjoy your gluten-free Thin Mint Cookies!

Nutrition Facts

Serving size	1133.1 grams (1133.1g)

Amount per serving	% Daily Value*
Calories	4862

Total Fat 261.50g	335%
Saturated Fat 128.80g	644%
Polyunsaturated Fat 2.20g
Cholesterol 220mg	73%
Sodium 1704mg	74%
Total Carbohydrate 646.00g	235%
Dietary Fiber 80.10g	286%
Total Sugars 349.70g
Protein 66.80g	134%

Vitamin D 54IU	269%
Calcium 507mg	39%
Iron 53mg	294%
Potassium 3482mg	74%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 5.1%

Carbs: 49.6%