Gluten-Free, Dairy-Free Thin Mint Cookies

Gluten-Free, Dairy-Free Thin Mints
Gluten-Free, Dairy-Free Thin Mints

Blame Alisa!

Alisa of Go Dairy Free.

Alisa of Alisa Cooks.

It is all her fault. She is the reason why you are not getting a review of her book in this post. It is her fault that you will have to wait  to get a review of her book from me. She had to go and post her recipe of Girl Scout Thin Mint Cookies.

Now, her recipe isn’t gluten-free, but I get her new blog posts emailed to me, and when I saw that title…

Ugh! I loved those cookies. I used to eat an entire box in one sitting. Yeah, I would feel guilty for the rest of the night, swearing I would never do it again. But… it would happen again.

Part of me was pretty grateful when I realized that I couldn’t eat those darn Thin Mints anymore. So, you would think I would be happy that Alisa’s weren’t gluten-free. You know, look at the pretty picture and move on.

But then, she HAD to include notes. Those darn notes. You know the ones…”If you want to make this gluten-free, you could try this or this or this…”

And normally, I love those notes. But, when you include notes like that for a recipe that will just pack more pounds onto my butt… (Oh, who am I kidding? I have no butt. If I could get a J.Lo butt by eating thin mints, the world would be a magical place.)

OK. OK. I’m getting off topic. Yeah, like I NEVER do that.

Anyhoo, where was I? Oh yeah, NOTES!

Alisa gave a bunch of notes for how to make it gluten-free, healthier, etc. The gauntlet was thrown, and I picked it up. You know, I did.

I spent the end of the week and weekend coming up with a…

Gluten-Free, Grain-Free, Dairy-Free, Healthier, Great Tasting, Thin Mint Cookie.

They were even almost refined sugar-free, but I got lazy on the chocolate coating. If you feel inclined, you can try to make the coating refined sugar-free by using unsweetened chocolate and agave nectar or coconut sugar. I think I am going to work on this a little more and will probably do that. But, I’m not sure exactly when that will happen, and I know people are wanting this recipe asap with all those pesky little girl scouts out there hounding everyone to buy their cookies.

I mean, they are everywhere. Every time you go to the grocery store, there they are. We all know at least one mom of one. You get the call or facebook message or email… “It’s Girl Scout cookie time. How many boxes of cookies do you want? I know you can’t eat them, but buy them for you friends. Stare at them when they get delivered and cry because you can’t taste all of their delicious goodness. Sucks-to-be-you.”

(Whoops! There I go, again. But it’s ok because I was a Blue Bird/Campfire Girl. Big Rivalry. Are they even around anymore?)

But, no more. Now, you can enjoy along with the rest of the population.

So, without further ado, here is the recipe. I include a lot of notes (yes, pesky notes) for those who don’t care if it’s healthy and for those that want to tweak it to their taste. But, it is pretty easy to make. (Don’t let the long list of directions fool you.) Too easy, if you know what I mean.

Gluten-Free Thin Mints before going in the oven.
Gluten-Free Thin Mints before going in the oven.

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Gluten-Free, Dairy-Free Thin Mints

(inspired by Dairy-Free, Thin Mint Girl Scout Cookies by Alisa Cooks)

Ingredients:

Cookies –

  • ¾ cup Almond Flour (packed)
  • ½ cup Coconut Flour
  • ¼ cup Cocoa Powder
  • ¼ tsp Salt
  • ¼ cup Coconut Oil
  • 1 cup Coconut Sugar
  • 1 ½ tbsp Almond Milk
  • 1 Egg
  • 1 tsp Peppermint Extract

Coating -

  • 2 cups Chocolate Chips
  • 2 tbsp Coconut Oil
  • 1 tsp Peppermint Extract

Directions:

  1. In a medium bowl, mix the almond flour, coconut flour, cocoa powder, and salt. Set aside.
  2. In a large bowl (or stand mixer), mix together coconut oil and coconut sugar. It will be clumpy, but mix as well as possible.
  3. While mixing, slowly add the almond milk.
  4. Add the egg.
  5. Add the peppermint extract.
  6. After it is all well mixed, slowly add the flour mixture.
  7. It should be easy to gather into a ball and not sticky when done.
  8. Place ball of dough onto an easy-to-work-with surface, like a sil-pat.
  9. Roll out into a log. (If it reminds you of something you don’t want to be reminded of, like it did me, you are doing it right. Sorry.)
  10. Flatten the ends, and wrap the log in plastic wrap.
  11. Stick it into the freezer for at least an hour.
  12. Take out the log and cut slices about ¼ inch thick.
  13. Place them on parchment paper on your cookie sheet (s).
  14. Heat your oven to 350 degrees F. This will give the cookies a few minutes to thaw before you bake them.
  15. Bake for 12 minutes. Test with your finger to see if the top of a cookie has a little give to it. If it gives too much, bake for another minute. You just want a little bit of give.
  16. Let the cookies cool for at least ½ hour before coating with chocolate.
  17. Melt chocolate chips and coconut oil. I used Alisa’s method of microwaving for 1 minute. Then, adding ten seconds each shot until I could stir it up. You could also use a double boiler as she also recommend.
  18. Stir in the peppermint extract.
  19. Place a few cookies in the coating mixture.
  20. Coat well.
  21. Remove from coating with two forks (Alisa’s method, again) and place on parchment paper.
  22. Place in the refrigerator to harden the coating; about 20 minutes.
  23. Store in the refrigerator.

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Making Gluten-Free Thin Mint Collage
Making Gluten-Free, Dairy-Free Thin Mint Collage

Notes:

  • If you don’t want to use coconut sugar or have a hard time finding it and don’t mind using regular sugar instead, just use one cup of regular sugar in place of the coconut sugar.
  • Coconut sugar has a stronger taste than regular sugar, so I added more peppermint extract. If you use regular sugar instead, you may want to tone down the peppermint extract. (I also really like peppermint.)
  • The white flecks on the cookies before they are cooked are coconut oil bits. It didn’t affect the taste at all and disappeared after baking.
  • If wanting a vegan recipe, please refer to Alisa’s Dairy-Free Girl Scout Thin Mint Cookie recipe for the egg replacer that she used.
  • When gathering the batter into a ball, mine was stuck to the sides, but it came off easily with the spoon. Then it gathered into the ball well.
  • If you are more impatient, instead of making a log of the dough and freezing it, you can roll it out with a rolling pin. (Seems more like mashing than rolling to me, but… eh.) Please refer to Alisa’s Dairy-Free Girl Scout Thin Mint Cookie recipe for the method. I didn’t attempt rolling with a pin because I suck at using a rolling pin. So I came up with the log and freeze method instead.
  • The log and freeze method is also advantageous if you don’t want to make all of the cookies at once. You can cut the dough in half, and freeze the other half for later.
  • Even though this makes 36 cookies, they don’t spread, so I was able to fit all of them on my large cookie sheet to bake.
  • I store the cookies in the refrigerator because when I brought them out, the coating got soft and a tad melty. I didn’t like that.
  • I had some left over coating, and you cannot waste chocolate. I believe it is actually a felony. I just put a piece of parchment paper onto a plate and poured the rest of the coating on it. Stuck it in the fridge and have been munching on it. Yum! Peppermint chocolate!

Sorry that it’s a lot of notes, but I didn’t want to forget anything that might be important.

I will be posting the answers to my 4 lies and one truth tomorrow. Have you guessed, yet? Head over and guess which one is the truth among the big, fat lies.

Until later, here’s to…Living better, easily!

PS – If you like this post and want to receive notices whenever a new recipe/review/rambling, etc. goes up, sign up for email updates in the upper right-hand corner of this page.

PPS – I am linking this post to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten Free.

PPPS – I am also linking this to Real Food Weekly at The W.H.O.L.E. Gang by the lovely Diane.

PPPPS – One more link-up. Gluten-Free Wednesdays at The Gluten-Free Homemaker. Linda always has a great link-up as well as her own fabulous recipes.

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36 Responses to “Gluten-Free, Dairy-Free Thin Mint Cookies”

    • Glugle Gluten-Free

      Get a towel. And, they are very drool worthy. We are almost done with the second batch.

    • Glugle Gluten-Free

      They work just great in the freezer. Have to keep them there now since the Little Man gets into the fridge and eats them when we aren’t looking, now. I used almond flour, but I think almond meal might work just as well in this. But I’m not positive, since I haven’t tried it. Just wanted to let you know.

  1. I haven’t seen the original recipe but, gosh I loved those cookies when I was little. Now , I will have to make these cookies- you made it too hard for me too resist. Almond flour is about the only flour I use! Looks delicious!

    • Glugle Gluten-Free

      I’m glad you can’t resist. Don’t resist the thin mints. They should always win. In my opinion, at least. ;)

  2. Oh, I so want to make those, too! I might try your version first. Wouldn’t it be rad if there was a huge gluten-free thin mint cookies blog-wide bake-off? We could have so many versions, so many interpretations of this cookie by so many different bloggers.

    • Glugle Gluten-Free

      I think it would be great to have many versions. It would just show how easy it is to bake gluten-free, Lots of varieties to fit anyone’s taste. Who needs boring old wheat flour, anyway?

  3. SWEEEEET!!! I had just said to Alisa that if you swapped out the flour and added the egg back in, these would be a fabo gf version of these Thin Mints. Now, I do not have to do the calculating!! You did it for me! Woohoo! Now, it is my husband who is soooo going to love you – he had a major addiction to these. Like you, a box would disappear in one sitting! He actually went through a depression the first year he realized he could not have eat Thin Mint cookies with Celiac Disease. Seriously. Now I feel like I would be a bad wife if I did not attempt these for him.

    • Glugle Gluten-Free

      Well, I don’t want you to be a bad wife. And, I don’t think you will be sorry in your attempt. If I had known how east they would be to make, I would have done the regular version myself years ago before I knew I couldn’t eat gluten. Maybe saved a few pennies.

      I am happy I can make you hubby happy. Tell him not to eat too many though. I still haven’t perfected the calorie-free version, yet. Working on it.

  4. HeHehe :)

    You know when I made those cookies I was hoping I could corrupt other kitchens. But wow, you went grain-free even! I am so, so impressed. Love the slice and bake route too. You are awesome lady!!!

    • Glugle Gluten-Free

      Thank you! I only did the slice and bake because I remembered those logs you could buy at the store. I am just not very good with a rolling pin. Except maybe smacking someone over the head. But I don’t know how that would help with cookies.

  5. Thin mints were my favorite! We kept them frozen in the freezer, they were the best! I am definitely baking these tomorrow! And we can eat all the ingredients, (subbing egg) Yay!!! Thank you!!!

    • Glugle Gluten-Free

      You’re welcome!
      I like them in the freezer, too. And now, I don’t have a choice since the Little Man can get them in the fridge. ;)

  6. Brilliant, Tia! Love how we’re all “feeding” off of each other–pun intended! Alisa is the bomb and I agree with her that your grain-free, slice-and-bake version rocks! :-) Love all your detailed steps and instructions. Wonder if I should make these for our gluten-free tea event on Saturday. And, seriously, no butt? Seriously?

    xoxoxo,
    Shirley

    • Glugle Gluten-Free

      Yes! Definitely make them for tea. And let me know how it works. I always worry that it won’t work for anyone else, even though I try the recipe a few times.

      And, seriously. No butt. I got my grandmother’s body. All boobs. No butt.

  7. These look amazing..
    thanks for taking the time to convert them to gluten free.
    I always loved the G.S. version when I was a kid ( and not gluten free).
    I’ll be making these for sure.. Great Pics too..
    Judee

    • Glugle Gluten-Free

      Hi Judee,

      I like how everyone is thanking me like I made the gf version for them. Hate to tell everyone, but it was totally selfish. ;) I wanted these all for myself, and I was sick of seeing everyone else eat the gluten-full version. Since my experiment worked, I felt it was my duty to share it with the world. ;)

  8. I’ve never actually had the exact thin-mint girl scout cookies before – the whole living in Canada thing – but I know that Canadian girl guides had something similar and they were SO. GOOD. Way better than the sandwich cookies anyways! I’ll have to try these sometime!

    • Glugle Gluten-Free

      Hi Christine,

      It sounds very similar. And, yes, anyone can get a sandwich cookie anywhere. But the thin mints were rare and special. ;)

  9. Can’t WAIIIIITTTTT to try these. I used to, back in the good ol’ glutenoid days, buy TONS of the Girl Scout Thin Mints. I’d swear not to eat more than one a day (cookie, not box). Of course, that never worked. Then I strategized and figured if I put them in the way back recesses of the freezer and had to take everything out to get even one cookie, I’d be less inclined to go back for more at any given point. But that didn’t work. I would emtpy the freezer over and over and over and over. Until the cookies were finished. And it usually happened within a few days of getting them. And then I’d wait until they came around the next year and I’d start all over again:). Oh good, now I can put that failed strategy into place again except I’ll be making the cookies myself instead of using my entire weeks’ grocery money to buy them!!!

    • Glugle Gluten-Free

      Well, at least you were burning some of those calories by having to empty the freezer and put everything back. Right? And, I can’t help you with the non-eating in a few days with this one. The only reason we even have 3 left is because the Big Man is there, and I would have to explain why they were gone. ;)

  10. Elizabeth @ Saffron Lane

    Yep, I was a whole-box-eater, too. And, like you, I was secretly happy knowing I couldn’t eat GS Thin Mint Cookie any longer. Now, my world is a little shattered. :)

    I don’t know how to break the news to my husband. He’s definitely gonna want these!

    • Glugle Gluten-Free

      Who wasn’t a whole box eater? I think it was in the directions on the side of the box: must be consumed in one sitting. ;)

      Just tell your husband he can have them if HE bakes enough for the both of you. :)

  11. I am sooooo impressed! Grain-free!?! I am a sucker for a grain-free recipe, mainly because I know how hard it is! These sound and look delish. I was always a vanilla girl guide cookie girl. I know, I’m crazy. I was pissed when they brought in the mint cookies and got rid of the vanilla. Should we have a showdown? HAHA!

    • Glugle Gluten-Free

      I did not know about the vanilla ones. A friend turned me onto the thin mints because I am a HUGE chocolate/mint fan. But I like vanilla, so if you come up with a recipe, I think I will try it, since I, obviously, can’t have the original. Even if they brought them back.

  12. Wow! there goes my diet! I love these mint cookies. Your right these are definitely drool worthy! I think the girl guides may be losing business if this recipe gets around!

    Angie.

  13. The Healthy Apple

    What a fabulous recipe…I’ve loved thin mints since I was a kid and these are adorable. Thanks for sharing…these are a great summertime cookie to make for BBQ’s!

    • Glugle Gluten-Free

      Thank you! I was surprised at how easy they were to make. And, I have missed those thin mint cookies.

      xo – Tia