Here’s my first attempt at making a homemade version of my favorite Girl Scout’s cookie: the Thin Mint. While these chocolate mint cookies did not turn out exactly like their inspiration (my chocolate coating was a bit too thick), they were wonderful in their own right, and gluten-free to boot.

chocolatemintwafers

Note that the original recipe containing all purpose flour states that it makes 50 cookies. Because the almond flour does make the dough stickier and it’s not super easy to work with, I opted to make fewer cookies-I ended up with 20- and they were a bit bigger than they’re probably supposed to be. If making these with all purpose flour, you can go ahead and make them smaller and thinner.

Recipe for Gluten-Free Chocolate Mint Cookies

Adapted from the recipe for Chocolate Mint Wafers in the 2009 issue of Martha Stewart Holiday Sweets

Ingredients:

1 cup almond flour, plus more for dusting
1/2 cup unsweetened organic cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
6 Tb. unsalted organic butter
1/2 cup organic sugar
1 large egg, preferably organic and free-range
1/2 tsp. vanilla extract
12 oz. semisweet chocolate (or use 12 oz. dark chocolate)
1/4 tsp. pure peppermint extract
White nonpareils for decorating-optional

Directions:
Whisk together flour, cocoa, baking powder, and 1/4 tsp salt.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until pale and fluffy. Add egg and vanilla, and continue mixing until well combined. With mixer on low, add flour mixture and mix until just combined. Wrap dough in plastic wrap and refrigerate until firm, at least 1 hour. (The dough can also be made a day ahead and refrigerated overnight.)

Preheat oven to 350ºF. Line two baking sheets with Silpat nonstick baking mats or parchment paper. For balls of dough (equal to 1 tsp) and place on prepared sheets, 2 inches apart. Dip your fingers in almond flour and flatten balls into 1 1/2 inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, about 8-10 minutes. Remove to a rack to cool.

Combine chocolate, peppermint extract and 1/8 tsp. salt in the top of a double boiler. Heat until smooth, 2-3 minutes, and then let cool slightly.

Replace parchment on baking sheets. Holding each cookie with the tines of a fork, dip in the chocolate to coat completely. Tap fork on side of bowl to allow excess chocolate to drip off. Place on prepared sheet, and continue until all cookies are coated. Sprinkle with optional nonpareils. Refrigerate at least 1 hour (until chocolate has hardened completely) before serving.

ECC+logo+2This is my entry for Susan from Flood Blogga’s Eat Christmas Cookies Blogging Event. You can see all the great cookies entered so far at the Eat Christmas Cookies Season 3 Roundup!

I am also linking this cookie recipe to Slightly Indulgent Tuesdays!

 

13 Comments

  1. 1

    Ricki — December 8, 2009 @ 3:34 pm

    Wow, those look amazing! I’m not familiar with the GS version, but I know I’d surely love these!

  2. 2

    gfe--gluten free easily — December 8, 2009 @ 8:07 pm

    Wow, Winnie, these are impressive!! I love that you made them with almond flour … I will definitely have to make these.

    Thanks so much! Will have to check out the roundup later … wondering if it’s still open for entries …

    Shirley

  3. 3

    drwinnie — December 8, 2009 @ 8:49 pm

    Thanks Ricki…I know you would too!

  4. 4

    Lauren — December 8, 2009 @ 9:02 pm

    Oh my goodness, yum! I definitely want some of these =D.

  5. 5

    Jenn — December 9, 2009 @ 2:39 am

    I’m not a stick thin model by any means but I do like to stay healthy. When the holidays come around I usually stay in big clothes and hide all the mirrors. After a recommendation from a co-worker, she told me to check out a nutritionist named Rose Cole. I went to her site http://www.RoseCole.com/HolidayCookbook and found some amazing recipes that are great tasting and healthy! I highly recommend you check it.

  6. 6

    susan from food blogga — December 16, 2009 @ 3:20 pm

    I have never attempted to make a Girl Scout cookie, especially one that is GF, so hats off to you! They’re much prettier and I’m sure tastier. They’ll going to make a unique addition to our cookie round-up. Thanks so much!

  7. 7

    Slightly Indulgent Tuesday 12/8/09 : Simply Sugar & Gluten-Free — December 16, 2009 @ 5:18 pm

    [...] (rice & quinoa pilaf)10. The W.H.O.L.E. Gang-Chocolate Sorbet w/Roasted Chocolate Nibs11. Winnie@Healthy Green Kitchen (Gluten-Free Chocolate Mint Cookies)12. Rochelle @ Acquired Taste – Baked Pears with oatmeal crisp13. Chelsey – Ranch dip [...]

  8. 8

    Holly — January 5, 2010 @ 4:48 pm

    These look absolutely amazing! They are going on my list of next cookies to bake. Thanks for the recipe!

  9. 9

    Eat Christmas Cookies, Season 3, The Final Round-Up | Eat Christmas Cookies, Season 3, The Final Round-Up recipe | Eat Christmas Cookies, Season 3, The Final Round-Up good food recipes — February 16, 2010 @ 6:26 am

    [...] with gluten sensitivity will be thrilled to receive a box of Winnie’s Gluten-Free Chocolate Mint Cookies, a cheerful, gluten-free version of the classic Girl Scout cookie. Kelly of Healthy Living with [...]

  10. 10

    John Bates — July 9, 2010 @ 3:50 am

    OMG those look wonderful!!! We’re headed to the beach tomorrow for our annual family reunion. I’m planning to make these for the family to try. Wish me luck and thanks for the recipe. :)

  11. 11

    Ashley Craft (Taste for Healthy) — November 15, 2010 @ 10:24 am

    Wow! I have been looking for cookie recipes that use almond flour… these look amazing!! :) Thank you for sharing!

  12. 12

    Shannon — February 27, 2011 @ 4:57 pm

    Thank you so much for this recipe. There are 3 GF people in my house (out of 5) & we have 2 girl scouts! Needless to say cookie time can be a bit depressing for us. I am going to give these a try tonight!

  13. 13

    Like a Scene from a Movie & Recent Recipes | bugontherun — December 8, 2012 @ 8:22 pm

    [...] First up: Almond Flour GF Chocolate Mint Cookies [...]

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