To those newly diagnosed with celiac disease, you may still have a longing for those girl scout cookies that you used to enjoy back in your gluten-filled days when the spring rolls around and you start to see them for sale. To fill that craving I recommend the following gluten free thin mint recipe.
If you’d like to check out other recipe ideas, check out our gluten free recipes page!
Gluten Free Thin Mints
- 1/2 cup brown rice flour
- 1/2 cup sweet rice flour
- 1/4 cup oat flour (Cream Hill Estates)
- 1/4 cup arrowroot flour
- 3/4 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 1 cup cane sugar
- 12 Tb butter
- 1 egg, beaten
- 1 1/2 tsp kuzu/kudzu powder, crushed
- 1 1/2 tsp peppermint extract or oil
- 1 tsp vanilla
Gluten Free Chocolate Topping
- 6 to 7 ounces dark chocolate or semisweet chocolate morsels
- 1/2 tsp peppermint extract or oil
- Making the Cookie Dough: Cover a cookie sheet or another flat working surface with a sheet of parchment paper. Then in a medium mixing bowl, place the flours, cocoa, salt, sugar and blend. In small bowl or mortar and pestle crush the kudzu powder until fine crumbs. In another bowl beat the egg and add the kudzu powder, then blend together. In a large mixing bowl, place the butter and beat until creamy. Stir the egg and kudzu mixture, then add to the butter. Then add the peppermint extract, vanilla and blend. Slowly add the dry ingredients. Once the mixture makes a ball, remove the dough from the bowl and place on the parchment paper.
- Rolling out the Dough: Slowly mold the dough into a ball. Then ease the dough across the parchment paper until it begins to make a log. Roll out until the dough is about two inches in diameter.
- Chilling the Dough: Once the dough is rolled out, wrap it in the parchment paper. Place the wrapped dough in the refrigerator for at least two hours before slicing.
- Slicing the Dough: Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Then remove the dough from the refrigerator, unwrap it and place on a cutting surface. Using a sharp knife, cut 1/4 inch slices off the log and place on the parchment paper lined cookie sheet. Place the slices about one inch apart.
- Cooking the Dough: Cook for 15 minutes or until the tops and edges appear dry. Allow them to cool before removing from the cookie sheet.
- Making the Chocolate Topping: Place several cups of water in the bottom of a double boiler and bring to a simmer. Place the top of the double boiler on and place the chocolate in it. Stir the chocolate and once melted add the peppermint extract. Blend together. Turn off the heat.
- Glazing the Cookies: You can glaze the cookies in chocolate or cover them in chocolate. To glaze the cookies: dip a fork or spatula into the chocolate and wave it back and forth across the cookies. To cover the cookies: place a cookie in the chocolate and then turn it over. Once it is covered, pick it up with tongs and allow some of the excess chocolate to drip off. Then place on the parchment paper to cool.
- Cooling the Cookies: Allow the cookies to dry on the counter overnight. Once dry you can place some in the freezer for a frosty treat.