Gluten-Free Chocolate Mint Cookies
These are not only the best cookies I’ve ever made, they’re the best cookies I’ve ever eaten. Period. Hands down. I suspected these would be a hit, so I doubled the recipe. I suggest you do, too. These cookies are addictive, even to my Official Taste Tester, who has never had Girl Scout Thin Mints. If you don’t double it, the recipe below will make 40 small cookies. (Which are not enough, I swear; please heed my warning on this).
Adapted from this recipe, which was adapted from the recipe for Chocolate Mint Wafers in the 2009 issue of Martha Stewart Holiday Sweets. As always, this recipe is gluten-free, dairy-free, sugar-free. Thanks to both Dr. Winnie and Martha for two amazing recipes.
Ingredients:
1 cup rice flour, plus more for dusting
1/2 cup cocoa powder
1/4 t. baking powder
1/4 t. salt
3/8 cup Vegetable oil
1/2 cup Honey
1 Egg
1/2 t. Vanilla
1 bar dark Chocolate, unsweetened and gluten free
1/4 t. + 1/4 t. Peppermint extract
Preparation:
Mix together flour, cocoa, baking powder, and salt.
Mix vegetable oil and honey. Add egg, ¼ teaspoon of peppermint extract, and vanilla, mixing until well combined. Gradually add the flour mixture, and combine well. Cover bowl and refrigerate until firm, at least 1 hour. (You can also refrigerate overnight if needed, which is what I did.)
Preheat oven to 350ºF.
Line a baking sheet with a Silpat if you have one, or parchment paper if you don’t. Form small balls of dough (one teaspoon in size; resist the urge to make these cookies larger) and place on the sheet, about two inches apart. Dip your fingers in flour and flatten balls into 1 1/2 inch rounds (about 1/4 inch thick). Re-dip fingers as needed, to avoid sticking to the cookies. Chill remaining dough while the first batch is in the oven.
Bake until slightly firm to the touch, about 9 minutes. Cool on a rack.
Combine chocolate, peppermint extract and 1/8 tsp. salt in the top of a double boiler (I don’t have a double boiler, so I just put one pot inside another, water in the bottom; it worked just fine). Heat until smooth, at least 2-3 minutes, and then let cool slightly.
Replace Silpat or parchment on baking sheets. Holding each cookie with the tines of a fork, dip in the chocolate to coat completely. Tap fork on side of bowl to allow excess chocolate to drip off. Place on prepared sheet, and continue until all cookies are coated.
Refrigerate at least 1 hour (until chocolate has hardened completely) before serving.
Enjoy!
Now THESE look good, isn’t it funny that you can ‘feel’ when a recipe’s going to work out or not? I’ve never used 100% rice flour before and funnily enough I’ve been looking for a chocolate covered cookie recipe….I can feel a cookie session coming on…
These are REALLY good. If I were you, I’d use one of the flours you usually use. I do rice because it’s all I can get down here (rice, soy, corn). You can get a much better variety in the UK.
Let me know how it goes!!
Will do! The cookies’ll have to wait in line though, there are quite a few cakes that have pushed to the front of the baking queue…I’ll let you know once it’s their turn!
Let me know how your cakes go…I’ve been wanting to try a cake lately.
I LOVEd thin mint girl scout cookies, but can no longer stomach the thought of how bad they are for you. This looks like a fabulous alternative! thank you for the recipe!
This was a great alternative recipe. I LOVED them, and my boyfriend, who has never had Girl Scout cookies, loved them as well. So it wasn’t just that I liked them because I was reminiscing about the original version! Good luck!
Help!! I was so excited about these cookies. I doubled the recipe as you suggested but the ‘dough’ has turned out more like cake batter. There’s no way I could form balls from it. Should I add more flour to thicken?? Did you also have this problem????
THANKS
Oh no Denise! I’m so sorry they didn’t come out. Did you try adding more flour? It’s been a long time since I used this recipe, but I posted it just as I made the cookies. I would definitely try adding more flour.
Please let me know how they come out. So sorry!