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Gluten-Free Thin Mint Cookies Recipe

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3.9 from 88 reviews

These Gluten-Free Thin Mint Cookies are a delightful, dairy-free twist on the classic Thin Mints, made with almond and tapioca flours for a perfectly crisp texture. Infused with peppermint and vanilla extracts, and finished with a rich chocolate peppermint glaze, these cookies are a decadent treat that everyone can enjoy without gluten.

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 melted butter, 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

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure cookies don't stick.
  2. Combine dry ingredients: In a medium bowl, whisk together the almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and kosher salt until well blended and free of lumps.
  3. Add wet ingredients: Stir in the melted butter (or ghee or coconut oil), peppermint extract, and vanilla extract until the mixture forms a soft dough. It should hold together when pressed.
  4. Shape the cookies: Roll the dough into small balls, about 1 inch in diameter, and then flatten them into thin rounds, roughly 1/4 inch thick. Place them evenly spaced on the prepared baking sheet.
  5. Bake the cookies: Bake in the preheated oven for about 10-12 minutes, or until the edges are set and the cookies feel firm to the touch. They should remain slightly soft to retain a thin crisp texture.
  6. Cool the cookies: Transfer the cookies to a wire rack and allow them to cool completely. Cooling will help them firm up properly for glazing.
  7. Prepare the glaze: In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 20-second intervals, stirring well after each, until smooth. Stir in the peppermint extract for a refreshing flavor.
  8. Glaze the cookies: Dip the cooled cookies into the melted chocolate glaze or use a spoon to drizzle the chocolate evenly over the tops. Place the glazed cookies back on parchment paper to set.
  9. Set the glaze: Allow the chocolate glaze to harden completely at room temperature or place the cookies in the refrigerator for about 15 minutes to speed up the process.

Notes

  • Almond flour provides a moist, tender texture, while tapioca flour helps keep the cookies thin and crisp.
  • You can substitute ghee or coconut oil for melted butter to make the recipe dairy-free.
  • Ensure cookies are fully cooled before glazing to prevent melting.
  • Store these cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
  • If you prefer a sweeter glaze, increase the amount of coconut oil slightly to improve the chocolate's fluidity.

Find it online: https://recipethrive.com/gluten-free-thin-mint-cookies-recipe/