Print

Gluten-Free Thin Mint Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 47 reviews

These Gluten-Free Thin Mint Cookies are a delightful twist on the classic favorite, perfect for those avoiding gluten. Made with almond and tapioca flours, sweetened with coconut sugar, and flavored with peppermint and cacao, these cookies offer a rich chocolaty mint flavor. A smooth chocolate glaze infused with peppermint oil tops each cookie, giving them a festive and refreshing finish.

Ingredients

For the Cookies

  • ¾ cup almond flour
  • ¼ cup tapioca flour
  • ⅓ cup coconut sugar
  • ¼ cup cacao powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¼ cup melted butter, ghee, or coconut oil
  • ½ teaspoon peppermint extract
  • ½ teaspoon vanilla extract

For the Glaze

  • 1 cup chocolate chips, melted
  • 1 teaspoon coconut oil
  • ½ teaspoon peppermint extract

Instructions

  1. Prepare the dry ingredients: In a mixing bowl, whisk together the almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and kosher salt until well combined and uniform.
  2. Combine wet ingredients: In a separate bowl, mix the melted butter (or ghee or coconut oil) with the peppermint and vanilla extracts, ensuring the liquid is completely blended.
  3. Make the dough: Pour the wet ingredients into the dry ingredients and stir thoroughly until a smooth dough forms; it should be slightly sticky but workable.
  4. Shape the cookies: Using your hands or a cookie scoop, form small flat discs approximately 2 inches in diameter and place them on a lined baking sheet with space in between.
  5. Bake the cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes until they are firm to the touch and edges are set but not burnt.
  6. Cool the cookies: Remove the baking sheet from the oven and allow the cookies to cool completely on the tray. This helps the cookies firm up properly for glazing.
  7. Prepare the glaze: Melt the chocolate chips together with the coconut oil in a microwave-safe bowl or over a double boiler. Stir in the peppermint extract until smooth and glossy.
  8. Glaze the cookies: Using a spoon or a small brush, coat the top of each cooled cookie with the peppermint chocolate glaze evenly. Place the glazed cookies on parchment paper to set.
  9. Set and serve: Allow the glaze to harden at room temperature or refrigerate for 15-20 minutes before serving to enjoy the perfect mint-chocolate crunch.

Notes

  • Substitute melted coconut oil for butter or ghee to make the recipe dairy-free.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
  • Ensure cookies are fully cooled before glazing to avoid melting the chocolate.
  • For a stronger peppermint flavor, add an extra ¼ teaspoon peppermint extract to the glaze.
  • Use high-quality cacao powder for best chocolate flavor in the cookie base.

Find it online: https://justsosavory.com/gluten-free-thin-mint-cookies-recipe/