Gluten-Free Thin Mint Cookies – Downshiftology

These gluten-free thin mint cookies are my absolute favorite! They’re a riff on the classic Girl Scout cookies but taste just as delicious with their crunchy texture and deep mint chocolate flavor.

Gluten-Free Thin Mint Cookies That Are So Good

Desserts with a mint chocolate theme have been a birthday tradition ever since I was 6 years old, and it all started with a mint chocolate chip ice cream cake. But ever since I became gluten-free, I’m always looking for ways to keep this tradition alive with fun and unique ideas. And since everyone loved my mint double chocolate chip cookies, thin mint cookies were simply a must-make recipe as well. Here’s what to expect:

• They’re the perfect Thin Mint cookie copycat — They’re made with a thin, crunchy cookie base dipped in rich melted chocolate infused with peppermint. It’s double the chocolate and double the peppermint!
• They take some time but are worth it — These cookies do take a bit more time to roll, cut, bake, and dip the cookies, but they’re worth it! And once you’re done, you’ll have about 30 tasty cookies to enjoy. I even recommend freezing a few extra to enjoy at a later time (that’s what I do).

Thin Mint Cookies Ingredients

• Dry ingredients: You’ll need almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and kosher salt. It’s the usual combination of ingredients for many of my dessert and baking recipes.
• Wet ingredients: A simple mix of melted butter, peppermint extract, and vanilla extract is all you need.
• For the glaze: You’ll need chocolate chips, coconut oil, and peppermint extract. I’m using milk chocolate today, but feel free to use dark chocolate, if you prefer.

Find the printable recipe with measurements below.

How To Make Gluten-Free Thin Mint Cookies

Mix the dry ingredients, then add the wet ingredients. In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and salt. Then, add the melted butter, peppermint extract, and vanilla extract. Use your hands to kneed it and form into a thick dough.

Cut the cookies. Form the dough into a large ball and place it between two pieces of parchment paper. Press it down with your hands, then roll it out with a rolling pin until it’s about ¼-inch thick. Remove the top parchment paper and use a 1 ½-inch cookie cutter to cut rounds out of the dough. Gather leftover cookie dough and repeat this process. It may seem like a bit of work, but you’ll get the hang of it!

Bake the cookies. Place the cookies on a parchment-lined baking sheet and bake for 8 to 10 minutes at 350°F (175°C), until firm and dry. Let the cookies cool completely.

Pro Tip: Watch the video below to see how I slide a butter knife under the thin raw cookie dough to transfer it to the baking sheet.

Make the glaze. Add the chocolate chips and coconut oil to a glass bowl and melt it in the microwave in 20-second increments, stirring in between. Once the chocolate is fully melted and smooth stir in the peppermint extract.

Dip and chill the cookies. I like to use a fork to dip each cookie into the melted chocolate until they’re fully coated. Then remove the cookie, shaking or scraping off any excess chocolate as needed, and place it back on the parchment-lined baking sheet. Transfer the baking sheet to the fridge and let them harden and set, for about 10 to 15 minutes. You could also transfer them to the freezer for a quicker process and crunchier results!

More Delicious Birthday DESSERTS

Here’s the list of mint chocolate themed birthday desserts I’ve made so far. Check out my 2016 recipe for background info on this birthday tradition of mine.