Gluten Free Thin Mints Cookies Recipe

I made these Mint Cookies and for one glorious second I forgot Girl Scout originals even existed, then I had this ridiculous aha moment about the chocolate coating that made me keep testing until it was shockingly spot on.

I’m obsessed with these gluten free Thin Mints because I botched another cookie batch and discovered something way better. They snap like real Thin Mints, mint hitting you fast, chocolate playing backup.

I crave them after school runs, in lunch boxes, anywhere. These are my go-to for Gluten Free Cookie Recipes and actual Mint Cookies that don’t taste sad.

I use unsweetened cocoa powder and a hit of peppermint extract so the mint isn’t shy. But they’re simple, allergy-friendly, and somehow treated my baking disaster like a blessing.

Tiny, dangerous, perfect little cookies. Worth breaking a diet for, honestly.

Ingredients

• Gluten free flour blend: gives structure and chew, makes the cookies actually hold together.
• Unsweetened cocoa powder: deep chocolate taste, a little bitter and very grown up.
• Baking soda: lifts the cookies a bit, makes edges lightly puffy and not flat.
• Fine salt: sharpens the chocolate, stops things from tasting one-note.
• Unsalted butter: butteriness and richness, helps edges brown and flavor taste real.
• Vegetable shortening or coconut oil: keeps cookies crisp, gives that Thin Mint snap.
• Granulated sugar: crunch and sweetness, helps give a tidy cookie texture.
• Egg yolk: adds richness and tenderness, makes cookies crisper than a whole egg does.
• Vanilla extract: rounds flavors out, adds warmth without stealing the show.
• Peppermint extract: that minty kick you want, adjust so it’s not toothpastey.
• Milk or dairy free milk: loosens dough if needed, tiny bit of moisture.
• Semisweet chocolate: the coating and chocolate backbone, pick dairy free if you need.
• Coconut oil or neutral oil: thins the coating so it sets smooth and shiny.

Ingredient Quantities

• 1 1/2 cups gluten free all purpose flour blend (make sure it contains xanthan gum or see notes)
• 1/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup vegetable shortening or softened coconut oil (helps keep cookies crisp)
• 2/3 cup granulated sugar
• 1 large egg yolk (use yolk for crisper cookies)
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract (adjust to taste)
• 1 tablespoon milk or dairy free milk, optional to loosen dough if needed
• 8 ounces semisweet chocolate chips or chopped chocolate (use dairy free if needed)
• 1 tablespoon coconut oil or neutral oil for thinning the coating

How to Make this

1. Preheat oven to 350 F and line two baking sheets with parchment paper or silicone mats.

2. Whisk together 1 1/2 cups gluten free all purpose flour blend (must contain xanthan gum or add 1/4 teaspoon if not), 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking soda and 1/4 teaspoon fine salt in a bowl.

3. In a separate bowl beat 1/2 cup softened unsalted butter, 1/4 cup vegetable shortening or softened coconut oil and 2/3 cup granulated sugar until light and a little fluffy, about 2 minutes. Add 1 large egg yolk, 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract and mix until combined.

4. Add the dry ingredients to the wet and mix until a dough forms. If the dough seems too stiff or crumbly add up to 1 tablespoon milk or dairy free milk to loosen it just a bit. Dough should hold together but be firm.

5. Divide dough in half, press each half between two sheets of parchment and roll out to about 1/8 inch thickness. Chill the rolled dough in the fridge for 20 minutes so it firms up and cuts cleaner.

6. Use a small round cutter about 1 1/2 to 2 inches across to cut rounds. Re-roll scraps once and keep dough chilled between rolls so cookies stay thin. Place rounds on prepared baking sheets about 1 inch apart.

7. Bake 8 to 10 minutes until edges look set but not burned. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Cooling is important so they crisp up.

8. Melt 8 ounces semisweet chocolate chips or chopped chocolate with 1 tablespoon coconut oil or neutral oil in a microwave in 20 second bursts, stirring between each, until smooth and thin enough to coat. Use dairy free chocolate if needed.

9. Dip each cooled cookie into the chocolate or use a fork to spoon chocolate over cookies. Tap off excess and place on parchment. If you want extra shine or thin coating, reheat chocolate slightly and do a quick second dip.

10. Let coated cookies set at room temperature or speed it up in the fridge for 10 to 15 minutes. Store in an airtight container with parchment between layers to keep them crisp. For best crispness keep at cool room temp, not humid.

Equipment Needed

1. Oven and two baking sheets
2. Parchment paper or silicone baking mats
3. Two mixing bowls (one for dry, one for wet)
4. Whisk and measuring cups/spoons
5. Hand mixer or sturdy wooden spoon
6. Rolling pin or a smooth bottle if you dont have one
7. Small round cookie cutter (1 1/2 to 2 inches)
8. Wire cooling rack
9. Microwave safe bowl or small saucepan for melting chocolate
10. Spatula or fork for dipping and transferring cookies

FAQ

Gluten Free Thin Mints Cookies Recipe Substitutions and Variations

• Gluten free all purpose flour blend: swap with 1 1/2 cups sorghum + 1/2 cup tapioca starch + 1/2 cup potato starch, add 1 teaspoon xanthan gum if your blend doesn’t have it. It behaves more like wheat but can be a bit crumblier, so chill dough well.
• Unsalted butter or shortening: use 1/3 cup dairy free margarine + 1/6 cup coconut oil solid for similar texture. Margarine keeps flavor, coconut oil helps crispness, but cookies will brown quicker so watch baking time.
• Egg yolk: use 2 tablespoons aquafaba or 2 tablespoons plain yogurt for moistness if you need egg free. Aquafaba gives a bit less crispness than yolk, so roll dough thinner to compensate.
• Semisweet chocolate chips: swap with equal amount of dark chocolate (at least 55% cacao) chopped fine, or dairy free chocolate chips. Dark chocolate is less sweet and melts smoother, might need slightly more coconut oil to get thin coating.

Pro Tips

1. Chill the dough well before cutting and keep scraps chilled between rolls. Cold dough cuts cleaner so your cookies stay thin and crisp instead of puffing up. If the dough gets too soft while you work, pop it back in the fridge for 10 minutes.

2. Use a mix of butter and a solid fat like shortening or coconut oil exactly as written. The butter gives flavor and the other fat helps the edges stay crisp. If you only use butter the cookies tend to soften faster.

3. Don’t skip the cooling step on the baking sheet. Letting them sit 5 minutes lets them set so they move to the rack without breaking. For absolute crispness, store with parchment between layers at cool room temp, not in the fridge long term or they can absorb moisture.

4. When melting chocolate, add the oil and heat in very short bursts, stirring between each. That keeps the coating thin and glossy so it snaps, and reheating only slightly is better than overheating which can seize the chocolate.