0 from 33 votes
Gluten-Free Thin Mint Cookies
These homemade gluten-free thin mint cookies are the perfect Girl Scout copycat with crispy textures and rich mint chocolate flavor. Watch the video below to see how I make them in my kitchen!
Prep Time
40 mins
Cook Time
40 mins
Chill Time
15 mins
Total Time
1 hr 5 mins
Servings: 26 cookies
Calories: 83 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the cookies
- ¾ cup almond flour
- ¼ cup tapioca flour
- ⅓ cup coconut sugar
- ¼ cup cacao powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ cup melted butter, ghee, or coconut oil
- ½ teaspoon peppermint extract
- ½ teaspoon vanilla extract
For the glaze
- 1 cup chocolate chips melted
- 1 teaspoon coconut oil
- ½ teaspoon peppermint extract
Instructions
- Mix the dry ingredients. Preheat the oven to 350°F (175°C). In a mixing bowl, stir together the almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and salt.
- Add the wet ingredients. Add the melted butter, peppermint extract and vanilla extract. Use your hands to mix it together to form a thick dough.
- Cut the cookies. Form the dough into a large ball and place it between two pieces of parchment paper. Press it a bit flat 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.
- Bake the cookies. Place the cookies on a parchment-lined baking sheet and bake for 8 to 10 minutes, until firm and dry. Let the cookies cool completely.
- Make the glaze. Add the chocolate chips and coconut oil to a glass bowl and melt in the microwave in 20 second increments, stirring in between. Alternatively, you could use a double-boiler. Once the chocolate is fully melted and smooth, stir in the peppermint extract.
- Dip the cookies. Dip each cookie into the melted chocolate to fully coat. Use a fork to remove the cookie, shaking or scraping off any excess chocolate as needed, and place back on the parchment-lined baking sheet.
- Chill. Transfer the baking sheet of cookies to the fridge and let them harden and set, about 10 to 15 minutes. Then enjoy!
Cup of Yum
Notes
- This recipe makes about 24 to 30 cookies, depending on how thick you make them.
- Keep an eye on the oven as you don't want to over-bake the cookies. Because they're so thin, they can burn quite quickly.
- If you like a firm, crunchy cookie, let them sit in the freezer before enjoying.
Nutrition Information
Calories
83kcal
(4%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Trans Fat
0.1g
Cholesterol
6mg
(2%)
Sodium
56mg
(2%)
Potassium
14mg
(0%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
70IU
(1%)
Vitamin C
0.04mg
(0%)
Calcium
16mg
(2%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 83
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 56mg | 2% |
| Potassium | 14mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.