I am so impressed with myself that I actually got these done to share this week, not only that, but that they turned out so good. I even had a gluten eater taste it and they said they were “off the freakin chain.” What a great compliment.
They are actually pretty simple and come together super quickly, well, except the dipping part. But, even with that I probably only invested an hour from beginning to end- making dough, rolling, cutting, baking, cooling, dipping. (My butter was already softened) Now for them to set up took a good bit of time.
Makes about 4 dozen
1 1/2 cups Gluten Free Flour (I used the Healthy Flour Blend from the cookbook)
1/2 teaspoon xanthan gum (if not in your mix)
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1/2 teaspoon salt
1 stick butter, softened
1/2 teaspoon vanilla
6 drops peppermint oil
8 oz dark chocolate chips OR dark chocolate bar
3 drops peppermint oil
Preheat oven to 350°
Line cookie sheets with parchment.
In a large bowl combine flour, xanthan gum, cocoa power, sugar and salt. Mix or whisk to incorporate ingredients. Once mixed add the butter, egg, vanilla and peppermint oil. Mix until the dough comes together. If it doesn’t come together add a couple of teaspoons of water. You don’t want it to be wet, but thick and smooth.
Roll out the dough between two pieces of parchment paper. Roll to about 1/8 of an inch thick. Cut with a circle cutter, I used a 1 7/8 inch. I know, so specific, but I have this set of about 8 consecutive sizes and that’s what it said on the side. I think 1 1/2 or 2 inch would be fine – or bigger or smaller, they’re your Thin Mints make them how you want.
Place the cookies on the prepared sheets. You can place them fairly close together, I fit about 20 on my sheets, they don’t spread, at least they shouldn’t. Bake 8-10 minutes.
Let cool. I cooled mine on the cookie sheets.
While your cookies are cooling, melt the chocolate chips in a bowl over a simmering pot of water. Stir every couple of minutes until all the chips are melted. Add peppermint oil and stir.
Dip each cookie into the chocolate. I held mine by the edges, dipped, shake off and let the chocolate drip until it’s mostly stops dripping. Set onto wax paper, it will take a while for the chocolate to set up, depending on the temperature in your house/kitchen. You could probably stick them in the fridge to hurry the process.
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