Satisfy Your Thin Mint Craving Early!

Gluten Free Thin Mints

Gluten Free Thin Mints

It’s Girl Scout Cookie time!

All my friends have placed their orders for multiple boxes of thin mints. Since going gluten free just more than a year ago, I don’t have that option. Last year at this time I spent at least one day a week in a baking frenzy trying to recreate my favorite things gluten free. Even before I went gluten free, I’ve always been one to think if I can buy it, certainly I can make it at home.

One of those early experiments was thin mint cookies.

It was amazingly easy to find a recipe online. The one I opted to try was from

The first time I made them I used that recipe exactly, including the Bob’s Red Mill Gluten Free All-Purpose Flour.

I have nothing against Bob’s Red Mill and they are certainly a Godsend to the GF community, I use many of their products, but through many of my baking escapades I have found that the bean-based flour has a smell and taste that is less than pleasant to me and doesn’t always bake off enough. I have since switched to King Arthur GF multi purpose flour.

I got into the dough-making process once before realizing I was out of mint extract. So I made the cookies without and while the dough was chilling, replenished my mint extract supply and used it in the ganache. This worked OK, but ultimately the cookies are way better with the double layer of mint flavor.

I also topped the cookies with a sugared mint leaf. That added a little freshness to the mint flavor, and looked really pretty! Obviously this is not necessary.

This is a darned good cookie, period! Not just a god GF cookie.

So while everyone is waiting for their cookies to arrive, I’ll already be munching on my own thin mints fresh from the freezer! Cause that is where thin mints must be stored!


3/4 cup sugar

7 TB room temperature butter

1 large egg

1/2 tsp mint extract

1/2 teas real vanilla

5 TB unsweetened cocoa powder

1 3/4 cup GF multi purpose flour (I used King Arthur)

1/4 teas salt


Mix sugar and butter together until light and fluffy. Add egg and extracts and mix until combined. Add cocoa powder, flour and salt. Mix until a soft dough forms.

Turn dough out onto parchment paper or waxed paper and form into a log about 1 ½-inches in diameter. Wrap securely in paper and freeze for a couple of hours.

Preheat oven to 375F.

Slice dough into thin rounds, no thicker than ¼ inch. If dough is too firm to slice, allow it to sit for just a few minutes before slicing. Place on parchment-lined baking sheet. These cookies do not spread much so feel free to lay them close together, but not touching.

Bake for 12 minutes. Allow to cool on baking sheet for 3 minutes, then transfer to cooling rack to cool completely.



12 oz bittersweet chocolate, chopped (I used Ghirardelli)

1/2 cup butter

1/2 teas vanilla

1/2 teas mint extract

Place chocolate and butter in a heat proof bowl and set over simmering water. Stir occasionally until chocolate is melted. You can remove it from the heat when just a few chunks remain and stir until they melt. Add extracts and stir.

Dip COMPLETEY COOLED cookies into the chocolate, turning with a fork to coat, place on parchment or waxed paper to firm up.

Top with sugared mint leaves before the chocolate sets.



1 egg white

2 TB sugar

fresh mint leaves

In a small bowl whip egg white with a fork until frothy.

Place sugar in a small shallow bowl or plate.

Brush mint leaves with egg wash with a brush or your fingers. Then either sprinkle the leaves with sugar or slide them through the sugar to coat.

Set aside until ready to use.


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