Gluten Free Girl Scout Thin Mints

Recently I have found myself seriously craving some girl scout cookies! Maybe it's the fact that yesterday was 4th of July and my Instagram is just covered with American things and I'm here in England! So I'm craving all of the American food I can't have. But then I asked Jaye what his favorite girl scout cookie is and he said he that they aren't a thing here! NO GIRL SCOUT COOKIES?!?! Then it hit me, I had to make some homemade cookies! Started out with Thin Mints because they are one of my favorites. And they looked a bit easier that making Samoas. So this is the result! They are really delicious. 


5 tablespoons unsalted butter

4 ounces semi-sweet chocolate, chopped

1/4 teaspoon pure vanilla extract

1/2 teaspoon pure peppermint extract

3/4 cup gluten-free flour

1/4 teaspoon xanthan gum (don't add this is your flour already has it)

1/2 cup unsweetened natural cocoa powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup sugar


1/2 pound dark chocolate, chopped

pure peppermint extract, to taste


Preheat your oven to 300 degrees F/150 degrees C. Line your baking sheets with parchment paper, and set them aside.

In a medium-size microwave-safe bowl, place the butter and all of the semi-sweet chocolate. Microwave for 45 seconds at a time, stirring in between, until melted and smooth. Add the vanilla extract and peppermint extract, and stir to combine. Set the chocolate aside.

In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda, salt and sugar, and whisk to combine well. Add the chocolate mixture, and mix until the dough comes together and is combined. When I did this, the dough was a bit too dry, almost like the consistency of sand, so i added about a teaspoon of water and that did the trick! Press the cookie dough into a disk. You can you plastic wrap to help you mold it together.

Place the dough between two sheets of parchment paper, and roll it out until it is about 1/4 inch thick. Cut out rounds that are about 1 1/2-inches in diameter, and place them, 1-inch apart, on the prepared baking sheets.

Place the baking sheet in the center of the preheated oven and bake, rotating once, for 7 minutes. Remove from the oven, and allow the cookies to cool completely on the baking sheet. 

Once the cookies are cool, make the chocolate topping. Place all of the dark chocolate in a microwave-safe bowl. Microwave for 45 seconds at a time, stirring in between, until melted and smooth. Add the peppermint extract, and stir until the chocolate has begun to thicken a bit.

Place the cookies, one at a time, in the melted chocolate. Press down on the cookie with a fork, then flip it gently in the chocolate. Pull the cookie out of the chocolate by slipping the fork under it, scrapping the fork along the side of the bowl to get rid of excess chocolate. Then carefully place it on a clean sheet of parchment paper. Allow the chocolate to set at room temperature.

Now go and enjoy your cookies! I hope you like this recipe and let me know if you try it out yourself! 

Question of the day: What's your favorite girl scout cookie?