These Gluten Free Thin Mints are crisp little chocolate cookies dipped in a minty chocolate coating. Try to eat just one. I dare ya!
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Lemme just get this out of the way right now. I’m not a huge mint fan. There are only a few things that I like the flavor of mint in. One is mint chocolate chip ice cream and the other is thin mint cookies. I always said they weren’t my favorite Girl Scout cookies, but then I’d find myself eating one after the other until a whole sleeve was gone! If they were frozen, forget about it, haha! (if you’ve never tried them frozen, it’s a game changer!).
I don’t know what it is about these cookies, but they’re so addictive for not just mint lovers, but all of us other people, too. Maybe it’s the chocolate. Anything dipped in chocolate tastes better, right? Well, it doesn’t really matter why they’re addictive, just that they are. And now we can make them ourselves with barely any effort and if you close your eyes, you might just imagine you’re eating the real thing! Actually, you don’t even need to close your eyes. That’s how much of a dead ringer they are!
- Kim’s all purpose gluten free flour blend — a store bought blend may be substituted, but hasn’t been tested.
- Unsweetened cocoa powder
- Kosher salt
- Baking powder
- Powdered sugar
- Egg white
- Vanilla extract
- Peppermint extract
- Semi-sweet or dark chocolate
- Cocoa butter (affiliate link)
How to Make Thin Mints
- Cream the butter and powdered sugar until light and fluffy.
- Add the room temperature egg white, along with the vanilla and peppermint extracts. Beat until somewhat combined. It may look curdled, which is normal.
- In a small bowl, combine all the dry ingredients (flour blend, cocoa powder, salt, and baking powder).
- Add dry ingredients to butter/egg mixture and blend well.
- Wrap dough in plastic wrap, flattening to a disk, and chill until firm, at least two hours.
- Remove dough from fridge and allow to come to a cool room temperature for 10-15 minutes.
- Roll out very thin (1/8th of an inch) and cut round cookies, placing cookies on a parchment-lined baking sheet.
- Bake at 350 degrees F for 9-10 minutes. They will be firm to the touch.
- Remove from baking sheet and place onto wire rack to cool completely.
Dip Cookies in Chocolate
- Melt chocolate in microwave-safe bowl at 30 second intervals, stirring in between, until fully melted.
- Add cocoa butter and peppermint extract, stirring until cocoa butter is melted.
- Dip cookies in melted chocolate using a dipping fork (affiliate link) or dinner fork, tapping to remove excess chocolate on the side of the bowl,
- Touching edge of cookie to parchment on baking sheet, carefully slide cookie off dipping fork and gently lay opposite edge of cookie down onto parchment. Using this method keeps a pool (“foot”) of chocolate from forming underneath cookie.
- Finish dipping all cookies in chocolate mixture and allow chocolate to harden at room temperature, or place baking sheet in refrigerator to speed up drying process.
Gluten Free Thin Mints FAQs
Most likely you didn’t roll the dough thin enough. Make sure you roll it to 1/8th of an inch thick or your cookies will take longer than 10 minutes to bake. If you’d prefer thicker cookies (although they’re not called “thin” mints for nothing), just bake them a little bit longer.
It’s hard to tell when the cookies look exactly the same as when they went in the oven, but you can carefully touch your cookies with your finger to see if they’re set. When they feel firm, they’re done.
No, you can either temper your chocolate or use melted coconut oil, canola, or vegetable oil instead of the cocoa butter.
Candy wafers are much easier to use than real chocolate, but they won’t taste quite as good. They’re a great option if you’re a little hesitant to try working with real chocolate, however.
I guarantee that you will NOT be able to stop at just one of these Gluten Free Thin Mints.
Gluten Free Thin Mints (A Girl Scout Cookie Copycat Recipe)
- ¾ cup (105 g) Kim's all purpose gluten free flour blend (a store bought blend can be substituted, but hasn't been tested)
- 2 tbsp unsweetened cocoa powder
- ½ tsp kosher salt
- ½ tsp baking powder
- 1 large egg white, at room temperature
- 2 sticks (1 cup or 226 g) butter, softened
- ¼ cup (31 g) powdered sugar
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- 8 ounces (226 g) semi-sweet or dark chocolate, chopped
- .8 oz (23 g) cocoa butter, finely chopped (melted coconut oil, canola, or vegetable oil may be substituted)
- 1 drop peppermint extract
- Combine dry ingredients (flour blend, cocoa powder, salt, and baking powder) in a small bowl and set aside.
- In a large bowl, beat butter until smooth. Add powdered sugar and cream until fluffy. Add egg white, vanilla and peppermint and beat until combined. Mixture will look a little curdled.
- Dump dry ingredients into bowl and beat on low speed until well combined.
- Wrap dough in plastic wrap and chill for at least 2 hours.
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- On a floured surface, roll out dough to about ⅛ of an inch thick. If you feel more comfortable, you can roll out dough between two sheets of parchment.
- Cut with 1¾ to 2-inch round cookie cutter. Place rounds on baking sheet spaced one inch apart. They won't spread much at all.
- Bake for 8-10 minutes, or until cookies are slightly firm to the touch and fragrant. You won't be able to tell by color.
- Place on wire rack and cool completely.
- Melt chocolate in the microwave at 30 second intervals, stirring after every interval. Add chopped cocoa butter (or oil, if using) and stir to combine well (or until cocoa butter is fully melted).
- Dip cookies in chocolate using dipping fork or dinner fork and place back on parchment-lined baking sheet. Allow to set at room temperature (or for faster setting, refrigerate until set). Cookies will last several days at room temperature, or can be frozen for up to 3 months.
Adapted from Claire Saffitz’s Girl Scout Cookies