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.
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
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
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.