GF Thin Mint Cookies
These crispy, indulgent homemade chocolate mint cookies will give the Girl Scouts a run for their money!
GF Thin Mint Cookies
Ingredients
- 1 c (4 oz) Better Batter Gluten Free Flour, plus more for rolling
- 1/2 c unsweetened cocoa powder (either Dutch-process or natural will work)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 5 Tbl butter or dairy free margarine, softened
- 3/4 c granulated sugar
- 1 large egg + one egg yolk OR 6tbsp aquafaba OR 6 Tbp chia/flax gel
- 1 tsp peppermint extract, divided
- 16 oz semi-sweet or dairy free chocolate chips or chocolate bar, coarsely chopped
Instructions
Prep the Cookie Dough. In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In the bowl of a stand mixer, beat the butter and sugar on medium speed for one minute.
Scrape down the sides of the bowl and with the speed on low, add the egg and egg yolk.
Mix well then beat in 3/4 tsp peppermint extract. Slowly add the flour mixture and beat until just incorporated. The dough will be very soft.
Spoon dough onto two sheets of plastic wrap, wrap well, and shape into disks. Refrigerate until firm, at least an hour, but up to two days. Roll and cut the cookies.
Roll out one disk of cookie dough on a surface lightly floured. The dough should be at at 1/8-in thickness. Using a 1 1/2-in round cutter, cut out circles and place one inch apart on a parchment lined cookie sheet. Re-roll and cut scraps once or twice, the total yield is approximately 4 dozen cookies. Freeze then bake.
Freeze the tray of cut rounds until firm, at least 15 minutes.
Preheat the oven to 325 degrees while the first tray is freezing. Repeat with remaining dough and freeze also.
Bake the frozen cookie rounds until they are dry to the touch, about 10-12 minutes. Please be sure to bake these cookies all the way through so they are crisp, not soft or chewy.
Transfer the baked cookies to a wire rack to cool completely. They will keep 3-4 days in an air-tight container.
Dip in Chocolate. Melt the chocolate chips or chopped chocolate in a microwave-safe bowl for approximately 2-3 minutes at 50% power, stirring every 30 seconds. Add remaining 1/4 tsp peppermint extract and stir well to incorporate. Dip the cookies in the melted chocolate one at a time. Using two forks, gently tap on the side of the bowl to remove excess chocolate. Gently push cookies onto parchment or wax paper to dry. Cookies will harden at room temperature or in the refrigerator.
Adapted from Mel's Kitchen Cafe
