Description
These homemade gluten free thin mints are crisp, intensely chocolatey, and refreshingly minty. They are a perfect treat for satisfying those cookie cravings.
Ingredients
- 1 cup (120g) all-purpose gluten-free flour blend (with xanthan gum)
- ½ cup (45g) unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pure peppermint extract, divided
- 10–12 ounces (280-340g) good quality chocolate melting wafers or chopped baking chocolate
- 1 tablespoon refined coconut oil
Instructions
- In a medium bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, vanilla extract, and 1 teaspoon of peppermint extract.
- Gradually add dry ingredients to wet, mixing until just combined. Form dough into a disc, wrap, and chill for 30 minutes to 2 hours.
- Preheat oven to 350°F (175°C). Roll dough between parchment paper to 1/8-inch thickness and cut with a 1.5-2 inch round cutter. Place on parchment-lined baking sheets.
- Bake for 8-10 minutes. Let cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Melt chocolate and coconut oil in 30-second intervals in the microwave, stirring until smooth. Stir in the remaining ½ teaspoon peppermint extract.
- Dip each cooled cookie into the chocolate, letting excess drip off. Place on parchment-lined baking sheets. Refrigerate for 15-20 minutes, or until chocolate is set.
- Prep Time: 30 mins
- Cook Time: 10 mins