Adventures in Making Gluten-Free Thin Mint Cookies

Over the long weekend, I put my baker’s hat on and tried my hand at making my own gluten free thin mint girl scout cookies. It’s been almost a full year since I’ve gone gluten-free, so I guess this is the last in the adventure of the seasons and various foods I come across that I’m responsible for making for myself now if I want to consume them.

There are several companies that make these types of cookies on the market, and while tasting good, they are ridiculously expensive for a box of a few cookies. I’d rather make as much at home and control the ingredients, plus learn along the way. This recipe made over 50 cookies, for a major fraction of the price of store-bought.

I used Jeanne’s Thin Mint Cookies, Gluten Free recipe which I will not reprint here. Her site is great, go visit her and pick up her latest book! I stumbled upon it after I had found I needed to go GF and had just by chance saw her book in a library. Then I went to her website and loved her process and everything she’s produced has come out just as I have expected. I didn’t make any modifications to this recipe, other than what you’ll see below.

The cookie dough was a mix of GF flour, butter, sugar, and cocoa powder. Then you roll it up and put it in the fridge for an hour.

Once chilled, you cut the dough into equal parts about 1/4 inch thick.

Easy peasy, but some did fall apart as it is a rather dry dough for this biscuit style cookie.

Then you lay them out on a pan to bake for 15 minutes at 375.

Once baked and cooled, it’s time to cover them in minty chocolate. I did not melt my chocolate in a pot, which may have been the problem I had when I went to dip the cookies the chocolate was too thick. I may try the pot method next time (next year most likely!) or make a sort of ganache instead to coat them with.

Since my chocolate was too thick, I ended up only getting 1 cookie dipped, and then the 2nd cookie split in half. That’s when I switched the plan up.

Chocolate is good no matter where it is on the cookie, right? So, I globbed some chocolate on the top of each cookie and used a thin spatula to spread it around.

Here’s some cookies with globs and some spread with the chocolate.

They looked pretty nice regardless, right?

The flavor and texture was spot on to what I remember girl scout cookies tasting like. I haven’t had one in a year, so my memory has faded. These were larger and had such a nice flavor. I would recommend, if you follow my spreading technique, to eat them upside down. Then you get that chocolate mint flavor just like the originals on your tongue as you take a bite.

The rest of these babies are going in the freezer. That’s how I loved to eat them when I could consume the originals, so that’s how I’ll enjoy these for months to come as well.

Now, can’t you see why I am not losing weight?! I am always trying to perfect the foods I used to consume before going gluten-free. I need to just stop trying to fit in and live on fruits and vegetables to get myself back in order! Seriously, these hit the spot though.

One thought on “Adventures in Making Gluten-Free Thin Mint Cookies

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