Do you love Girl Scout cookies, but follow a gluten free diet? This Thin Mint Cookies recipe uses gluten free flour for a yummy homemade dessert!
Thin Mints. Those two words bring back so many memories from my childhood!
Girls Scouts were a big part of my childhood, and now it’s part of my adult life as well. I just finished up my first cookie season as a Girl Scout Leader (and Cookie Mom – boy, that’s a lot of work!!!).
The worst part? I can’t even eat Thin Mints anymore since I’m gluten free. So I had thousands of boxes of cookies in my house that I couldn’t eat. Okay, maybe that’s not the worst thing 😉
That’s okay because it was so much fun to watch the girls in the troop get excited and really go for it with cookie sales. Our little troop sold over 4,200 boxes this year! I’m so proud of them.
That said, I miss Thin Mints. So I decided that it was time to stop wishing I could eat Thin Mints, and figure out a good substitute.
This Gluten Free Thin Mint Cookies recipe uses slightly healthier ingredients than the real thing, too. So I don’t have to feel quite so guilty for indulging. Homemade is always better, right?
If you’ve been missing Thin Mints as much as me due to a gluten free diet, give this copycat Gluten Free Thin Mint Cookies recipe a try and let me know how you like it.
Copycat Gluten Free Thin Mint Cookies Recipe
- Place the softened butter and sugar into the bowl of a stand up mixer. Mix on medium speed using a paddle attachment until smooth. Add the unsweetened applesauce and both extracts and continue to mix until incorporated.
- Pour in the flour, sea salt and cocoa powder then mix on low until well combined.
- Using clean hands, work the dough into roughly two equal parts and form a ball. Flatten each into a disc, cover with plastic wrap and allow them to chill in the refrigerator for 1-2 hours.
- Preheat your oven to 350° F. Line a baking sheet with unbleached parchment paper then set aside.
- On a clean surface, unwrap one of discs of dough and roll it out to ¼ inch thickness. Keep the other disc in the refrigerator until ready to roll out. ***If the dough sticks to the rolling pin: coat the rolling surface and rolling pin with a light layer of unsweetened cocoa powder. If the dough gets too grainy and is not sticking as well, simply add a drop or two of water to it and work it with your hands, rolling it out once more.
- Once the dough is flattened, use a 2” diameter cookie cutter (or the edge of a small round glass) to cut out the cookies. Use a spatula to lift the cookies and place on prepared baking sheet.
- Bake cookies for 9 minutes. Allow the cookies to totally cool down while still on the cookie sheet. Continue this process until all dough is used.
- Once cookies are cool to room temperature, prepare the chocolate peppermint coating. In a double boiler pan, add the chocolate chips and heat over medium, stirring almost constantly until the chocolate chips are melted and smooth. Stir in the peppermint extract or peppermint essential oil.
- Dip your thin mint cookies into the chocolate peppermint coating, one-by-one using a fork. Gently tap the edge of the bowl with the fork to remove any excess chocolate. After dipping, transfer the cookies to baking sheet lined with wax paper. Once the sheet is full, place the thin mint cookies in the fridge for 15 minutes to allow the chocolate to firm up. Store in the fridge for best freshness or you can store them in the freezer for long term storage.