Gluten-Free Thin Mint Cookies
User Reviews
5
Gluten-Free Thin Mint Cookies
Description
This cookie recipe uses a combination of almond and tapioca flours to keep the cookies gluten-free while supporting a crisp yet tender texture. Coconut sugar adds a subtle caramel note that complements the slightly bitter cacao powder. Peppermint and vanilla extracts balance the chocolate flavor with fresh minty tones distinct to thin mint cookies.
The dough is formed, rolled out thinly, and cut into rounds, which helps achieve the signature thinness and crispness. Baking at a moderate oven temperature for a short time ensures the cookies become firm and dry without burning. Cooling completely before glazing prevents melting of the chocolate coating.
The glaze combines melted chocolate chips, coconut oil, and peppermint extract, providing a smooth mint chocolate finish that sets firmly. These cookies can be served as a mint-chocolate dessert snack or shared during holidays. The recipe yields around 24 to 30 cookies depending on thickness, allowing some flexibility in serving size.
Careful oven monitoring is advised to avoid over-baking due to their thinness. Freezing the cookies before eating enhances their crisp texture. This gluten-free approach offers an option for those avoiding wheat while delivering a familiar thin mint cookie experience.
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 butter melted; or 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!
Notes
- This recipe yields about 24 to 30 cookies depending on thickness.
- Watch baking time closely to prevent over-baking and burning, as cookies are thin and can burn quickly.
- For a firmer, crunchier texture, chill or freeze cookies before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 83 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
