Gluten Free Thin Mints

These Gluten Free Thin Mints are absolutely amazing! Crunchy, minty, chocolate-y!! You WILL NOT believe how good these cookies are!

stack of keto thin mints with a bite taken out of the top cookie

Gluten Free Thin Mints are highly sought-after cookies that have gained popularity among those following a gluten-free diet. These delectable treats have become a favorite for many individuals, due to their delicious taste and unique texture. Whether enjoyed fresh out of the oven or frozen for a cool and refreshing snack, Gluten Free Thin Mints offer a delightful indulgence that is hard to resist. With their rich flavor and satisfying crunch, these cookies are a true delight for cookie lovers everywhere. So don’t wait any longer, go ahead and experience the irresistible allure of Gluten Free Thin Mints for yourself.

INGREDIENTS YOU NEED

Cookie:

1/2 cup butter or coconut oil melted
2/3 cup sugar
1 tsp vanilla extract
1/4 tsp peppermint extract
1 large egg
1 3/4 cups almond flour
3/4 cup cocoa powder
1/4 tsp baking soda
1/4 tsp salt

Chocolate Coating:

2 cups chocolate chips
1/4 tsp peppermint extract
1 tsp coconut oil

overhead photo of a plate of stacked thin mint cookies

Instructions To Make Gluten Free Thin Mints

In a large bowl with an electric mixer, cream together your melted butter and sugar on medium speed. Add in the vanilla and peppermint, then the egg and beat until smooth.
In a separate bowl, mix together the almond flour, cacao, baking soda and salt. Slowly beat this mixture into the wet mixture on low speed to fully combine. If your dough starts to get a bit too thick for the mixer, you can use a rubber spatula to finish mixing.
Gather your dough and wrap in plastic wrap, then place in the refrigerator. Chill the dough for at least 2 hours. (trust me, these flavors or so much better when they have time to mingle in the fridge!)
Once the dough has chilled, remove it from the refrigerator. Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper or silicone baking mats.
Place the dough on a countertop on a piece of parchment paper and place another sheet of parchment on top. Roll out the dough with the rolling pin to about 1/4” thickness.
Use a round cookie cutter (anywhere from 1″ – 3” diameter) to cut the dough into circles. Carefully transfer the dough circles to your prepared baking sheet. Repeat with the remaining dough, until it’s used up. I got 76 dough circles using 1″!
Bake the cookies in the preheated oven for 10 minutes or until set. Allow them to cool on the baking sheet for 10 minutes, then carefully transfer to wire racks to cool completely.

Chocolate Coating:

Place your chocolate chips, peppermint extract, and coconut oil in a microwave safe dish and melt in the microwave. Make sure to only melt for 30 seconds at a time and mixing thoroughly in-between microwave bursts. Continue this until your chocolate is melted. Mine only took two 30 seconds bursts.
Once the cookies are completely cooled, use a fork to dip each one carefully in the melted chocolate mixture, letting the excess drip down as you lift it out, and place on a parchment lined baking sheet. Repeat until all the cookies are coated.
Transfer the cookies to the refrigerator for 15 minutes for the chocolate to harden. Store store covered in the refrigerator or the freezer if you prefer. Enjoy!