Name: Gluten-Free Thin Mint Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ¾ cup almond flour; ¼ cup tapioca flour; ⅓ cup coconut sugar; ¼ cup cacao powder; ¼ teaspoon baking soda; ¼ teaspoon kosher salt; ¼ cup melted butter, ghee, or coconut oil; ½ teaspoon peppermint extract; ½ teaspoon vanilla extract; 1 cup chocolate chips, melted; 1 teaspoon coconut oil; ½ teaspoon peppermint extract

Jump to Recipe· 4.3 from 76 reviews

If you are on the hunt for a delightful treat that marries rich chocolate with refreshing mint, look no further. This Gluten-Free Thin Mint Cookies Recipe combines the classic favorite cookie flavor with a gluten-free twist that makes it perfect for everyone to enjoy. Crispy on the outside, meltingly tender on the inside, and wrapped in a luscious peppermint-chocolate glaze, these cookies are truly irresistible. Whether you’re gluten-sensitive or just craving a guilt-free indulgence, these cookies bring joy in every bite.

Ingredients You’ll Need

A large piece of dark brown cookie dough rolled flat on a white marbled surface, with multiple round shapes pressed out in rows using a round metal cutter placed on the right side. The dough shows a slightly rough texture with some crumbs scattered near the top edge. The neat circular cutouts have clean edges and are evenly spaced, showing the dough's thickness clearly. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Gluten-Free Thin Mint Cookies Recipe lies in its simple yet thoughtfully chosen ingredients. Each component plays an essential role in delivering the perfect balance of texture, flavor, and that characteristic cool minty finish.

¾ cup almond flour: Provides a tender, slightly nutty base that keeps the cookies light and gluten-free.
¼ cup tapioca flour: Adds structure and a slight chewiness for the perfect cookie bite.
⅓ cup coconut sugar: A natural sweetener giving subtle caramel notes without overpowering the mint.
¼ cup cacao powder: Delivers rich, deep chocolate flavor with a hint of bitterness.
¼ teaspoon baking soda: Helps the cookies rise just enough and maintain a delicate crumb.
¼ teaspoon kosher salt: Balances the sweetness and enhances all flavors.
¼ cup melted butter, ghee, or coconut oil: Brings moisture and richness, ensuring the cookies don’t dry out.
½ teaspoon peppermint extract: Infuses the signature refreshing mint flavor.
½ teaspoon vanilla extract: Adds warmth and depth to round out the flavors beautifully.
1 cup chocolate chips (for glaze): The silky chocolate coating that makes these cookies extra special.
1 teaspoon coconut oil (for glaze): Helps the chocolate glaze stay smooth and shiny.
½ teaspoon peppermint extract (for glaze): Enhances the mint chocolate harmony in the glaze.

How to Make Gluten-Free Thin Mint Cookies Recipe

Step 1: Prepare the Dry Ingredients

Start by combining the almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and kosher salt in a medium bowl. Whisk these ingredients together thoroughly to ensure an even distribution of flavors and leavening.

Step 2: Mix the Wet Ingredients

In a separate bowl, stir together the melted butter (or ghee or coconut oil), peppermint extract, and vanilla extract. This liquid mixture brings moisture and the signature mint and vanilla notes to the cookies.

Step 3: Combine Wet and Dry Mixtures

Slowly add the wet ingredients to the dry, stirring continuously until a dough forms. The mixture will be slightly sticky but should hold together when pressed. If it feels too loose, deposit it in the fridge for 10-15 minutes to firm up.

Step 4: Shape and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Form small balls of dough and flatten them into thin rounds about ¼ inch thick. Place them evenly spaced on the sheet and bake for 8-10 minutes. The cookies should look set but not dry. Let them cool completely on a wire rack.

Step 5: Prepare the Peppermint Chocolate Glaze

Melt the chocolate chips and coconut oil together gently, either in a microwave or using a double boiler. Stir in the peppermint extract for that perfect minty kick. This glaze will coat your cookies with a smooth, shiny finish.

Step 6: Dip and Chill

Once the cookies are cool, dip each one halfway or fully into the glaze. Place them back on parchment paper and refrigerate until the chocolate hardens. This step seals in the flavors and adds that signature Thin Mint snap.

How to Serve Gluten-Free Thin Mint Cookies Recipe

A clear glass bowl with one smooth, thick layer of light brown chocolate mixture inside, showing a creamy texture with gentle swirls and a spoon partially dipped into it from the right side. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a few crushed gluten-free peppermint candies or a dusting of extra cacao powder on top of the glaze for a festive touch that enhances the minty theme. A light dusting of powdered sugar can also mimic the look of a fresh snowfall, perfect for holiday occasions.

Side Dishes

These cookies are lovely on their own but pair beautifully with a cup of herbal mint tea or a rich hot chocolate for a cozy snack. For a more indulgent approach, serve alongside a bowl of vanilla coconut whipped cream that complements the cooling mint flavor.

Creative Ways to Present

Gift these cookies in clear cellophane bags tied with green ribbons for a charming homemade holiday present. Alternatively, arrange them on a platter with fresh mint leaves and edible flowers for a stunning dessert centerpiece. Layer the cookies with gluten-free chocolate mousse for a decadent parfait.

Make Ahead and Storage

Storing Leftovers

You can keep these gluten-free Thin Mint Cookies fresh in an airtight container at room temperature for up to 5 days. Storing them properly preserves the crispness and the glossy glaze without any sogginess.

Freezing

To enjoy these treats later, place them on a baking sheet in the freezer until solid, then transfer to a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the refrigerator to maintain their texture and flavor.

Reheating

For the best taste, allow frozen cookies to come to room temperature naturally. If you want a slight warm-up, pop them in a preheated 300°F oven for about 5 minutes, but avoid overheating to keep the glaze from melting excessively.

FAQs

Can I substitute the almond flour with another flour?

While almond flour provides a tender crumb and slightly nutty flavor, you can try using hazelnut or sunflower seed flour if you have allergies, but the texture and taste may vary slightly.

Is coconut sugar necessary, or can I use regular sugar?

Coconut sugar adds a subtle caramel note and is less processed, but regular granulated sugar or brown sugar can be used as a substitute without significantly affecting the cookie taste.

Can I make these cookies vegan?

Yes! Use coconut oil instead of butter or ghee, and make sure your chocolate chips are dairy-free. The rest of the recipe is naturally free from animal products.

How strong is the peppermint flavor in these cookies?

The peppermint extract is used modestly to give a refreshing but not overpowering mint flavor. You can always adjust it slightly to suit your palate, adding a little more for a pronounced mintiness.

Can I skip the glaze coating on these cookies?

Absolutely! The cookies are delicious on their own, but the glaze adds that classic Thin Mint charm and extra chocolate-mint goodness that is worth the extra step.

Final Thoughts

I hope you feel as excited as I do to try out this Gluten-Free Thin Mint Cookies Recipe. It’s such a rewarding way to enjoy a timeless flavor while accommodating dietary needs. These cookies have quickly become a favorite in my home and I’m confident they’ll brighten your snack time or holiday baking too. Happy baking and even happier munching!