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Gluten-Free Thin Mint Cookies Recipe

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4.3 from 76 reviews

These Gluten-Free Thin Mint Cookies are a delightful twist on the classic favorite, perfect for those avoiding gluten. Made with almond and tapioca flours, naturally sweetened with coconut sugar, and flavored with refreshing peppermint and rich cacao, they offer a crispy, minty chocolate treat that’s both satisfying and compliant with gluten-free diets. Finished with a smooth peppermint chocolate glaze, these cookies are ideal for holidays, special occasions, or anytime a guilt-free indulgence calls.

  • Total Time: 27 minutes
  • Yield: About 18-20 cookies

Ingredients

For the Cookies

  • 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

For the Glaze

  • 1 cup chocolate chips, melted
  • 1 teaspoon coconut oil
  • ½ teaspoon peppermint extract

Instructions

  1. Preheat and Prepare: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, tapioca flour, coconut sugar, cacao powder, baking soda, and kosher salt until all the ingredients are well combined and uniform in color.
  3. Add Wet Ingredients: Pour in the melted butter (or ghee/coconut oil), peppermint extract, and vanilla extract. Stir thoroughly until the mixture forms a consistent dough. The dough will be slightly sticky but pliable.
  4. Shape Cookies: Scoop teaspoon-sized portions of dough and roll into thin, round discs on the lined baking sheet. Flatten them gently to resemble thin mint cookies, around 1/8 inch thickness, spacing them about 1 inch apart.
  5. Bake: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are set but not browned. Remove from the oven and let the cookies cool completely on the sheet to firm up properly.
  6. Melt Glaze Ingredients: In a small microwave-safe bowl or saucepan, melt the chocolate chips with the coconut oil over low heat or in 20-second intervals in the microwave, stirring in between to avoid burning. Once melted, stir in the peppermint extract until smooth and glossy.
  7. Glaze Cookies: Using a fork or a small spoon, dip each cooled cookie halfway into the chocolate glaze or drizzle the glaze over the cookies. Place them on a parchment-lined tray or plate to set.
  8. Set and Serve: Allow the glaze to harden at room temperature or place in the refrigerator for 10-15 minutes until the chocolate is firm. Store cookies in an airtight container at room temperature or refrigerated for up to one week.

Notes

  • Almond flour can sometimes be oily; ensure you use fresh nuts for best results.
  • You can substitute the coconut sugar with brown sugar, but coconut sugar keeps it paleo-friendly.
  • For a dairy-free option, use coconut oil instead of butter or ghee.
  • The cookies are best stored in a cool, dry place to maintain crispness.
  • Adjust the peppermint extract amount based on your preference for mint flavor intensity.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-thin-mint-cookies-recipe/