Thin Mints Recipe

Thin Mints
Tara Donne

Ingredients

  • 1 ½ cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
  • 1 cup vegan sugar
  • ½ cup unsweetened cocoa powder
  • ¼ cup arrowroot starch
  • 1 ½ teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup canola oil
  • 1/3 cup unsweetened applesauce
  • 2 tablespoons vanilla extract
  • 1 cup vegan gluten-free chocolate chips
  • 3 tablespoons mint extract

I’m Catholic by birth. Winter to us means Lent, which, to be honest, is about all I remember beyond the school uniforms. Anytime winter/Lent rolled around, the only thing we could count on was the house-wide hostility that would mount as we spent several weeks avoiding sweets and desserts in all their overindulgent forms. The colder months, you might recall, make up Girl Scout cookie season. In a unique show of torture, rather than simply not placing an order with the Scouts, our family bought a bunch, tossed them into the freezer, and stored them until Easter — about two months later. This recipe is for all you lifetime gluten-free folks who have never been able to enjoy a winter of Girl Scout Thin Mints — and for all you weak-willed kids who can’t help but break the Lenten period of atonement. Bless your hearts!

Directions

Preheat the oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough forms.

Drop the dough by the teaspoon-full onto the prepared baking sheets about 1 ½ inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for 15 minutes.

Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place over medium heat. Stir until the chips are just melted. Do not overcook. Remove from the heat. Dunk the top of each cookie into the melted chocolate and place in a single layer on a platter. Refrigerate the cookies for 30 minutes, or until the chocolate sets.

Nutrition

Calories per serving:

427 calories

Dietary restrictions:

Low Potassium, Kidney Friendly, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

21%

Servings:

10
  • Fat 224g 344%
  • Carbs 542g 181%
  • Saturated 48g 241%
  • Fiber 33g 130%
  • Trans 1g
  • Sugars 352g
  • Monounsaturated 106g
  • Polyunsaturated 47g
  • Protein 40g 81%
  • Cholesterol 34mg 11%
  • Sodium 3,854mg 161%
  • Calcium 388mg 39%
  • Magnesium 280mg 70%
  • Potassium 1,188mg 34%
  • Iron 14mg 77%
  • Zinc 5mg 31%
  • Phosphorus 575mg 82%
  • Vitamin A 36µg 4%
  • Vitamin C 21mg 36%
  • Thiamin (B1) 0mg 23%
  • Riboflavin (B2) 0mg 18%
  • Niacin (B3) 4mg 21%
  • Vitamin B6 0mg 13%
  • Folic Acid (B9) 184µg 46%
  • Vitamin E 29mg 144%
  • Vitamin K 119µg 148%
Have a question about nutritional data? Let us know.
Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...