Homemade Gluten Free “Thin Mint” Girl Scout Cookies
March 9, 2009 by Stephanie O'Dea
Imagine you are a seven-year-old girl, and are chomping at the bit to participate in your troop’s yearly Girl Scout Cookie sales. Now imagine that you have severe allergies and cannot eat-not even a taste-a single cookie you sell. We have a little one in our troop with wheat, egg, and nut allergies. Since I was already going to make them gluten free for our family, I omitted the egg, too. No problem. These cookies will wow anyone.
If you are one of the 12 million Americans who suffer from food allergies, you too can recreate these seasonal favorites using store-bought mixes in your own home kitchen.
“Thin Mints” are the top seller each year—the thin minty chocolate wafer topped with a thin layer of mint chocolate is amazing, and I can see why people stock up. If you are not gluten free and would still like to make them, use a traditional chocolate cake or fudge brownie mix.
“Thin Mints”-mint chocolate wafer cookies dipped in chocolate
yields 36 cookies
1/4 cup butter, melted
1 (16-ounce) package gluten-free brownie or chocolate cake mix
5 tablespoons milk (can use soy)
1/4 teaspoon mint extract
for chocolate coating:
2 cups semi-sweet chocolate chips
1/4 cup butter
1/4 teaspoon mint extract
1-3 tablespoons water
Combine butte r, brownie or cake mix, milk, and mint extract in a large mixing bowl. Stir with a fork until a ball of dough forms; it will be quite crumbly. Roll dough out 1/4-inch thick between two pieces of parchment paper. Use a 1 1/2 inch cookie cutter (or the lid from a spice container) to cut out circles of dough. Place circles on a parchment-lined cookie sheet. Use the blunt end of a skewer to poke 5 holes in each cookie. Bake at 350° for 8-12 minutes. Let sit on sheet for a few minutes before moving.
When cookies have cooled, combine chocolate chips, butter, mint extract and 1 tablespoon of water. Heat in a double-boiler or in a slow cooker (I used a 4 quart crockpot) until liquidy. Stir well, and drop wafers in, one at a time, and ladle chocolate over the top. Lift coated cookie out with a fork, and chill in the refrigerator until set. If your chocolate begins to harden, reheat as needed, and add a bit more water.
I brought these to share at our last girl scout meeting. 7 out of the 8 girls liked them, and the little one with allergies was overjoyed. She ended up with chocolate all over her face; it was quite cute. The first time I made the cookies, I used the Bob’s Red Mill chocolate cake mix. The cookies worked, but I just can’t get over the aftertaste from Bob’s products. I love how they are readily available, but I’m just not a fan of the garbanzo bean powder. The second time I made them, I used the Pamela’s fudge brownie mix, and strained out the chocolate chunks. Those cookies were much better, and still got a nice crisp crunch after baking.
These cookies melt in your hands. Have wipies close by, and store in the fridge.
related: Gluten-Free “Trefoils”