Can I substitute all purpose flour for the almond flour?

I do not recommend it, it will make for a chewy cookie instead of the crispy cookie you want for that classic thin mint experience.

Can I make the dough ahead of time and freeze it?

Sure, just wrap it up well and then let it thaw out until pliable before rolling/cutting/baking.

Can I skip chilling the dough to save time?

I do not recommend it, it will be quite tricky to cutout and transfer to the pan if you don't chill. The best method is rolling out the dough and then chilling flat for 1 hour before cutting out your cookies.

What if I don't have Chocolate SunButter, what can I substitute?

Any creamy variety of SunButter will work, the cookies will just be slightly less chocolatey.

Can I use fresh mint instead of extract?

You could grind up fresh mint into the cookie dough, but it would be pretty tricky to infuse into the melted chocolate so I don't recommend it here.

Gluten-Free Thin Mints (Girl Scout Cookie Copycat)

Description

Make gluten-free thin mints at home! This easy homemade recipe recreates the iconic Girl Scout cookie with crispy, grain-free chocolate mint cookies dipped in a rich dark chocolate coating. Made with simple wholesome ingredients, these copycat thin mints are completely gluten-free, vegan, naturally sweetened, paleo-friendly, and taste just as good as the original!

Ingredients

Scale

1 cup (112g) almond flour
1/4 cup (30g) cocoa powder
Pinch of salt
1/4 cup (65g) Chocolate SunButter
2 tbsp (25g) coconut oil
2 tbsp (40g) agave or maple syrup
1/2 tsp peppermint extract*

Mint Chocolate Coating

1 cup (160g) dark chocolate chips
1 tsp coconut oil
1/2 teaspoon peppermint extract

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Instructions

Whisk together the almond flour, cocoa powder, and salt.
Add in the Chocolate SunButter, coconut oil, sweetener, and peppermint extract. Use a hand mixer to mix until well combined.
Roll out the dough between two sheets of wax paper to 1/4-inch thickness. Place on a flat surface, and freeze for 1 hour.
Preheat the oven to 350°F, in line a baking sheet with parchment paper. Use a 2″ round cookie cutter to cut the chilled dough into cookies (I got about 18).
Carefully (and quickly while they are still cold) transfer the cookies to the prepared baking sheet.
Bake for 8-9 minutes at 350°F.
Cool completely (or even chill) before coating.
Melt the chocolate chips with the coconut oil and peppermint extract. Stir until smooth.
Using a fork, dip each cookie in the melted chocolate to coat completely. Tap off any excess, then transfer to a pan lined with parchment or wax paper.
Chill until the chocolate is set.
Store leftovers in the refrigerator in an airtight container for up to one week, or freeze for longer storage.

Notes

*You can substitute a few drops of peppermint essential oil.

Keywords: gluten free, Girl Scouts, cookies, mint, chocolate, dessert, grain free, paleo, vegan, healthy, dairy free