Thin Mints Gluten Free

Satisfy your sweet tooth with these irresistible Gluten-Free Thin Mints! These bite-sized cookies perfectly capture the classic crisp texture and refreshing mint-chocolate flavor without compromising on dietary needs. Made with a rich blend of gluten-free flour and unsweetened cocoa powder, these cookies are enhanced with mint extract for that signature cool kick. A silky coating of dark chocolate infused with more mint makes each cookie a decadent treat. Easy to prepare and ready in under an hour, they’re perfect for anyone craving a nostalgic dessert that’s gluten-free. Whether you enjoy them straight from the fridge or at room temperature, these homemade Thin Mints are bound to be a crowd-pleaser!

Nutriscore Rating: 49/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 30

Ingredients

• 1.25 cups Gluten-free all-purpose flour blend
• 0.5 cups Unsweetened cocoa powder
• 0.5 teaspoons Xanthan gum (omit if your flour blend includes it)
• 0.25 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 0.75 cups Granulated sugar
• 1 teaspoons Pure vanilla extract
• 0.5 teaspoons Mint extract
• 2 tablespoons Milk (dairy or non-dairy)
• 10 ounces Dark chocolate chips or chunks
• 1 tablespoons Coconut oil or shortening
• 0.5 teaspoons Mint 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, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer.

Step 4

Add in the vanilla extract, mint extract, and milk. Beat until smooth and well combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. The dough should be firm and pliable.

Step 6

Divide the dough into two portions. Place one portion between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Repeat with the second portion.

Step 7

Transfer the rolled dough to the refrigerator to chill for 10-15 minutes. This makes it easier to cut and handle.

Step 8

Use a small round cookie cutter (about 1.5 inches in diameter) to cut out the thin mint cookies. Place the cut-out cookies on the prepared baking sheets, leaving some space between them.

Step 9

Bake the cookies for 8-10 minutes, or until crisp and set. Allow them to cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.

Step 10

While the cookies cool, melt the dark chocolate and coconut oil together in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth. Stir in the mint extract.

Step 11

Dip each cooled cookie into the melted chocolate, ensuring it is fully coated. Use a fork to lift it out, letting the excess chocolate drip off, and place it back onto parchment paper.

Step 12

Allow the chocolate-coated cookies to set completely at room temperature or in the refrigerator until firm.

Step 13

Store cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for a cooler, crispier treat.

Nutrition Facts

Serving size	875.8 grams (875.8g)

Amount per serving	% Daily Value*
Calories	3743

Total Fat 213.90g	274%
Saturated Fat 129.90g	650%
Polyunsaturated Fat NaNg
Cholesterol 261mg	87%
Sodium 156mg	7%
Total Carbohydrate 513.10g	187%
Dietary Fiber 67.20g	240%
Total Sugars 269.90g
Protein 47.80g	96%

Vitamin D 13IU	63%
Calcium 410mg	32%
Iron 39mg	216%
Potassium 2842mg	60%

*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: 46.2%

Protein: 4.6%

Carbs: 49.2%