Tuesday, March 8, 2011

Homemade Gluten-free Thin Mints

For those of you who read my mom's blog regularly (livingbylysa.blogspot.com), you may have read a post where she talked about some thin mints that I had made. Well, the wait is over! Here, now, you can finally see how I made them.

First of all, let me just say, these cookies were amazing. So worth the wait and the odd (for gluten-eaters) ingredients-- mainly flours. They took a little extra time to make, but don't let that stop you from trying these! You'll be glad you made them. My whole family loved them so much! My dad was even wondering if I could make a whole bunch of these and keep them in the freezer... (sorry Dad, I dont think they would keep that long, and it would take a lot of time to cut out that many cookies!).

For those of you who can eat gluten, I'm sure these would be a lot easier if you found a recipe using normal flour. But then, you might as well just buy the Girl Scout Cookie brand (though my family said they liked the homemade ones more anyway). But if you're gluten-intolerant, or live overseas, making homemade thin mints is so rewarding!

Gluten-free Dairy-free Egg-free Thin Mints

Recipe courtesy of: Jennifer Kelly, here

Adapted from Gluten-Free Baking by Rebecca Reilly
Makes about 48 small cookies
For cookies:
1 1/3 cup brown rice flour
1/3 cup potato starch
1/3 cup tapioca starch
1/3 cup + 3 heaping Tbsp dark cocoa blend
1/2 cup brown sugar
1 tsp baking powder
3/4 tsp xanthan or guar gum
1/2 tsp baking soda
1/2 tsp salt
½ cup organic shortening
4 Tbsp cold water
¼ cup honey or agave
1 tsp peppermint extract or flavoring
¼ cup tapioca flour, for rolling the dough
Preheat oven to 325F. Line a few baking sheets with parchment paper.
In a mixing bowl, combine the dry ingredients. Add the shortening and incorporate with a pastry cutter or fork. Stir in the water, honey, and peppermint mint extract, until pea-size crumbs form. Knead dough gently until it comes together in a ball. If it seems dry, add 2 to 3 Tbsp more water. Dough should be pliable like play-doh, not sticky. (If dough does seem sticky, dust with a bit of tapioca flour, cover tightly with plastic wrap, and refrigerate for 20 to 30 minutes.)
Roll dough 1/8- to 1/4-inch thick (depending on your preference) on parchment dusted with the tapioca flour. Cut into circles using a small lid or cookie cutter. Arrange on the prepared baking sheets, spacing cookies 1/2-inch apart.
Bake for 12 to 15 minutes; let cool completely on baking sheet as they ‘crisp’.
For Chocolate Coating:
2 to 3 cups dark (60 percent or more cocoa) chocolate chips
1 to 2 tsp peppermint extract or flavoring
Line a baking sheet or two with parchment.
Melt chocolate (you may want more or less, depending on your preference). Remove from heat and stir in peppermint extract, to taste. For a thick chocolate layer, dip cookies in chocolate using a fork to lower each, then tap the fork against the inside of the bowl to remove chocolate.
Let coated cookies dry on parchment-lined sheets until chocolate is set, about 30 minutes. Save time by freezing the baking sheets.
Notes, tips, and short-cuts:
- I do not recommended refrigerating this dough for more than 24 hours; it dries out. It can be revived with a bit of water, but it's not ideal.
- If you eat dairy, butter (brought to room temperature) may be used in place of the shortening.
- Dark cocoa produces darker chocolate cookies. Jet black cocoa (ultra-Dutched cocoa) is available at gourmet and specialty shops. Alternatively, you can use regular cocoa powder, but it will result in a lighter-colored cookie.
- If you'd like to skip rolling the dough, simply divide it, roll into two logs, and slice into 1/8-inch discs. Bake as directed.
- If you prefer less chocolate on the cookies, or a quicker way to coat them, dip only the tops of the cookies. Or use a pastry brush to brush the cookies with melted chocolate.

As I said before, I know the directions look long, but it's really not that difficult. And the finished product is simply-- DELICIOUS.


  1. Yes, oh YES!!! These were probably some of the tastiest (and prettiest!) cookies you've ever made. They felt SOOO special! I enjoyed and savored every single one that I ate. We don't have anymore in the frig do we???!

  2. these look incredible!! the list of ingredients looks like a foreign language to me though... where did you find all that stuff? if you are a person who is able to eat gluten, would you just substitute all of the different flours and starches for regular flour?

  3. Lisa, I'm not sure how substituting the flour would be for this recipe. Here's a basic recipe for "glutenous" thin mints : http://allrecipes.com//Recipe/thin-mint-cookies/Detail.aspx, but if you're not so into the butter and sugar, go ahead and try my recipe with normal flour! It should work...I dont know why it wouldn't.

    As for the flours, we import most gluten-free flours, or I grind them myself. Since we have the vitamix, it does a pretty good job of grinding grains like quinoa, millet or rice, I just have to sift it then. But since I bake so much, and love it, we buy our flours in the States...it's worth it! :)


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