Gluten Free Thin Mint Cookies (Copycat Girl Scout Favorite)

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Cool, chocolatey and perfectly crisp, if you grew up loving thin mints like I did, this gluten free thin mint cookie copycat version is going to feel like the sweetest little trip down memory lane. Make a batch, tuck them into the freezer, and try not to eat the whole stack in one sitting!

Growing up, Thin Mints were hands down my favorite Girl Scout cookies. I would stash a box in the downstairs freezer and sneak a couple after dinner like it was the best kept secret in the house. There was just something about that crisp chocolate cookie layered in silky minty chocolate that felt so special.

But as much as I adored them, they were never gluten free thin mint cookies. And let's be honest, when you are gluten free watching everyone else stock up during cookie season feels a little unfair. So I decided it was time to recreate that nostalgic favorite that tastes like the real thing.

And let me tell you, these are dangerously good! The cookie is perfectly crisp, the mint chocolate coating snaps when you bite into it and they are so easy to make at home. If you already love my Gluten Free Soft Chocolate Chip Cookies or Gluten Free Oatmeal Raisin Cookies, you are going to absolutely flip for these.

WHY YOU WILL LOVE GLUTEN FREE THIN MINT COOKIES

• Taste just like the original: No lie, the chocolate cookie base is deeply cocoa rich with just the right hint of sweetness and the mint coating is cool and refreshing.

• Crisp texture: Thin and snappy just like the boxed version.

• Naturally portion controlled: Since they are thin and small, you get that indulgent chocolate hit without feeling over the top.

• Freezes well: I highly recommend storing a batch in the freezer for that classic "straight from the freezer" experience.

INGREDIENT NOTES

• Gluten free 1:1 flour: Use a good quality gluten free 1:1 flour blend with xanthan gum like Bob Red Mills Gluten Free 1:1 flour blend.

• Cornstarch: This is the little secret that gives these cookies that delicate snap while keeping them tender.

• Cocoa powder: Use Dutch process for the best deep rich chocolate flavor.

• Powdered sugar: For that melt in your mouth sweetness and ultra smooth texture.

• Coconut oil: Helps create the snappy bite.

• Coconut cream: Gives moisture to the dough.

• Vanilla extract: A splash of warmth that rounds out the chocolatey goodness.

• Baking powder: Gives the cookies a little lift.

• Salt: Balances out the sweetness.

• Chocolate coating: Dark chocolate, coconut oil and peppermint extract.

Scroll down to the recipe card for quantities used.

HOW TO MAKE GLUTEN FREE THIN MINTS

Step 1: Combine dry ingredients

Bring together flour, cornstarch, powdered sugar, cocoa powder, baking powder and salt.

Step 2: Combine wet ingredients, then combine with dry

Combine coconut oil, coconut cream and vanilla extract. Add to the dry mixture until incorporated.

Step 3: Roll dough and chill

Roll dough into a disc, cover with plastic and chill for 10 minutes. Then preheat oven to 350 F.

Step 4: Roll cookies out and bake

Using parchment paper, roll out the dough into ¼ inch thickness. Cut the desired shapes using a cookie or biscuit cutter. Bake for 8-10 minutes then let cool.

Step 5: Prepare chocolate coating

Take your finely chopped chocolate and place in microwave on 15 second intervals until melted. Add the coconut oil and peppermint extract and stir until combined. Adjust tastes as needed.

Step 6: Coat cookies

Using a fork, dip each individual cookie into the chocolate and place on parchment paper to harden.

EMILY'S TIPS FOR SUCCESS

• Chill the dough. This is a recipe that it is a MUST to chill for 10 minutes but no longer or it will be too hard to roll. If you do accidently leave it for longer, allow to come to just below room temperature before rolling.

• Roll the dough very thinly. Aim for about ¼ inch thick to ensure an authentic crisp snap.

• Use parchment paper when rolling. Rolling between two sheets prevents sticking and eliminates the need for extra flour.

• Don't over bake them. They may look slightly soft in the center when you pull them out, but they will crisp as they cool.

• Cool completely before dipping. Any warmth will melt the coating unevenly and cause crumbs in your chocolate.

• Add the peppermint extract gradually. Peppermint extract is strong so start small and taste as you go. A little does go a long way!

• Use a fork for dipping. Drop the cookie into the melted chocolate, flip to coat, lift with a fork and gently tap to remove any excess.

• Let them set on parchment paper. This prevents sticking and keeps the bottoms smooth and glossy.

• To set faster, pop them in the freezer. Ten to fifteen minutes in the refrigerator gives that beautiful chocolate snap.

SERVING SUGGESTIONS

These are absolute perfection straight from the freezer (my forever favorite way). But if you want to elevate them a little:

• Crumble them over Honey Vanilla Ice Cream for a minty chocolate crunch.

• Serve alongside this Dairy Free Shamrock Shake during this time of year for the ultimate mint lover's treat.

• Chop and sprinkle over a Gluten Free Brownie for extra chocolate decadence.

STORAGE AND FREEZING INFORMATION

• Room temperature: Store in an airtight container for up to 5 days.

• Refrigerator: Keeps well for up to 2 weeks in an airtight container.

• Freezer (Highly Recommend): Store in a freezer safe container for up to 3 months. Enjoy straight from frozen for that classic crisp bite.

I recommend and have found that when storing make sure to separate layers with parchment paper to prevent sticking. Also, the chocolate needs to be fully set before storing to avoid smudging.

RECIPE FAQ'S

Can I make these dairy free as well?

Yes! All you need to do is use dairy free chocolate chips for coating since the other recipe ingredients are dairy free. The texture still remains crisp and delicious.

Why did my cookies turn out soft instead of crisp?

They were likely rolled too thick or slightly underbaked. Make sure they are thin (about ¼ inch thick) and allow them to cool completely to crisp up.

Can I use mint chocolate chips instead of adding peppermint extract?

I'd recommend checking to make sure the mint chocolate chips are gluten free first but if so you can just know the mint flavor will be much milder and sweeter. For that classic bold mint taste, peppermint extract gives better control.

How do I prevent the chocolate coating from looking streaky?

Make sure your cookies are fully cooled and your melted chocolate is smooth and not overheated. Stir gently and avoid introducing moisture.

Can I make the dough ahead of time?

Yes! The dough can be refrigerated for up to 2 days before rolling or frozen up to 2 months. Just thaw slightly before rolling out.

I hope you give these Gluten Free Thin Mint Cookies a try! If you do give this recipe a try, please let me know!

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