Are Thin Mint Girl Scout Cookies gluten free?

Classic Thin Mints are not gluten free. But my paleo thin mint recipe is! In fact, it's both gluten free and grain free.

Do I have to use tigernut flour?

Tigernut flour is the best option for this thin mint cookie recipe, but almond flour will work as well.

What's the best way to dip the cookies in chocolate?

Here are my tips for making pretty dipped chocolate cookies: (1) Place cookies on a lined baking sheet and pop in the freezer for 20 minutes. (2) Remove cookies from freezer and dip, one at a time into the melted chocolate, then place them back on the lined baking sheet. The chilled baking sheet (and cookies) will make the chocolate set faster, so that the chocolate doesn't pool. (3) Coat the cookies using a fork. Drop the cookies into the chocolate, coat and then scoop the cookie back up with the fork. Scrap the fork along the edge of the bowl to let excess chocolate drip back into the bowl. (4) Decorate cookies with extra chocolate: scoop extra chocolate into a ziplock baggie. Cut a small hole on one end, then pipe the chocolate over the cookies.

Paleo Thin Mints (Gluten Free, Dairy Free)

Name: Paleo Thin Mints (Gluten Free, Dairy Free)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 cup tigernut flour (85g) sifted, spooned & leveled; 1/4 cup cocoa powder (20g) sifted, spooned & leveled; 1/4 cup coconut sugar; 1/8 tsp salt; 1/4 cup palm shortening; 1 large egg; 1/2 tsp vanilla extract; 1/2 tsp peppermint flavoring*; tapioca starch (for rolling dough); 1 + 1/2 cups dark chocolate chips; 1 Tbsp coconut oil; 1 tsp peppermint flavoring

Description

These paleo thin mints are a healthy alternative to conventional Girl Scout Cookies. They have a crunchy chocolate cookie that's coated in mint chocolate. These cookies are paleo, gluten free and dairy free.

Ingredients

Scale

Cookies

1 cup tigernut flour (85g) sifted, spooned & leveled
1/4 cup cocoa powder (20g) sifted, spooned & leveled
1/4 cup coconut sugar
1/8 tsp salt
1/4 cup palm shortening
1 large egg
1/2 tsp vanilla extract
1/2 tsp peppermint flavoring*
tapioca starch (for rolling dough)

Chocolate Coating

1 + 1/2 cups dark chocolate chips
1 Tbsp coconut oil
1 tsp peppermint flavoring

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Instructions

Make the Cookie Dough: combine tigernut flour, cocoa powder, coconut sugar and salt in a medium-sized mixing bowl.
Add in shortening, egg, vanilla and peppermint. Mix the dough with a spatula until it has a smooth, consistent texture. (The dough is thick and sticky.)
Refrigerate cookie dough for 30 minutes and preheat your oven to 350 degrees F.
Roll & Cut Cookies: After chilling, grab the cookie dough from the fridge, along with two sheets of parchment paper, a rolling pin and the tapioca starch.
Dust one sheet of parchment with tapioca starch. Form the cookie dough into a ball and flatten on top of the parchment. Dust the dough with tapioca starch, then place the other sheet of parchment paper on top. Use the rolling pin to roll the cookie dough between the sheets of parchment. The cookies should be about 1/8 inch thick.
Remove the top layer of parchment and cut out small circles. This can be done with a small, circular cookie cutter or a shot glass (about 2 1/4 inches). Place the cut out cookies on a lined baking sheet. (They don't spread much, so they can be baked close together.)
Continue rolling and cutting the cookie dough until it's all been used up. Remember to dust the parchment and dough with tapioca starch each time.
Bake Cookies: bake the cookies at 350 degrees for 10 minutes**
Cool cookies on the baking sheet for 10 minutes, then transfer to a wire cooling rack.
Dip Cookies in Chocolate: In a small sauce pan, melt the chocolate, coconut oil and peppermint flavoring over low heat.
Grab the cookies and dip them, one at a time into the melted chocolate. Place them on a sheet of parchment paper to set. You can drizzle any remaining chocolate over the cookies for decoration.
After all of the cookies have been dipped, put them in the fridge or freezer so the chocolate coating fully sets.

Notes

*If using peppermint extract or essential oil, be sure to adjust to taste. Peppermint flavoring tends to be less potent.

**Baking time will vary slightly depending on the thickness of the cookies. You want them baked long enough so that they get crisp when cooled, but not too long that they burn. If the cookies are rolled to 1/8" thick, 10 minutes will be good, a thicker cookie will require more baking time.