I found out I had to be gluten free at one of the worst times ever – Girl Scout Cookie season! Do you just how hard it is to tell those sweet girls in green “no”? Especially when I really, really, REALLY didn’t want to! Now, after years of practice I smile and say “no thanks girls, not unless they’re gluten free”. I have heard through the grapevine that they are releasing a gluten free cookie this year – but I don’t know if they’re some of my favorites or not, so I have to make them myself.
Ingredients:
- 1 cup Butter, Softened
- 1 cup Powdered Sugar
- 1 tsp Vanilla
- 1 cup Cocoa powder
- 3/4 tsp salt
- 1 cup White Rice Flour
- 1/2 cup Tapioca Flour
1. In your mixing bowl beat together your butter and powder sugar until well combined.
2. Add in your vanilla, salt and cocoa until blended.
3. Scrape down the sides of your bowl and add in your flour. Mix on medium speed until it pulls together and is slightly crumbly.
4. Cover and refrigerate for 15 minutes.
5. Preheat your oven to 350 degrees.
6. Prepare a working area with a sheet of parchment paper and 1/4 cup white rice flour. Put about half of your dough on the sheet, sprinkling some of the flour on top. Place a second sheet of parchment paper on top and with a rolling pin, roll your dough until it is approximately 1/8th inch thick.
7. Using a cookie cutter (of whatever shape you want) or a biscuit cutter that is 1 1/2″ across, cut out your cookies. Place on a prepare cookie sheet about 1/2″ apart.
8. Bake for 9-10 minutes. They will puff up slightly but wont spread out a lot.
9. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a cooling rack to cool completely
Chocolate Mint Topping Ingredients:
- 2 cups Bakers Chocolate
- 1 1/2 tsp Peppermint Extract
Directions:
1. Chop your chocolate into small chunks and microwave it on high for 30 second increments, stirring between each time. This will take about 2 minutes for the chocolate to melt completely.
2. Add in your peppermint extract and mix quickly. Make sure this is not cold, or it can cause your chocolate to seize.
3. Working quickly set each cookie into the chocolate and flip with a fork. Place on a sheet of parchment paper and allow to set completely before enjoying. Repeat with each cookie until done.
You will end up with about 70 1 1/2 inch cookies! I will admit, they’re not 100% thin mints, but I’m working on getting them just right. And until then, these will have to do!
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
Ingredients
- 1 cup Butter, Softened
- 1 cup Powdered Sugar
- 1 tsp Vanilla
- 1 cup Cocoa powder
- 3/4 tsp salt
- 1 cup White Rice Flour
- 1/2 cup Tapioca Flour
- Topping:
- 2 cups Bakers Chocolate
- 1 1/2 tsp Peppermint Extract
Instructions
- In your mixing bowl beat together your butter and powder sugar until well combined.
- Add in your vanilla, salt and cocoa until blended.
- Scrape down the sides of your bowl and add in your flour. Mix on medium speed until it pulls together and is slightly crumbly.
- Cover and refrigerate for 15 minutes.
- Preheat your oven to 350 degrees.
- Prepare a working area with a sheet of parchment paper and 1/4 cup white rice flour. Put about half of your dough on the sheet, sprinkling some of the flour on top. Place a second sheet of parchment paper on top and with a rolling pin, roll your dough until it is approximately 1/8th inch thick.
- Using a cookie cutter (of whatever shape you want) or a biscuit cutter that is 1 1/2" across, cut out your cookies. Place on a prepare cookie sheet about 1/2" apart.
- Bake for 9-10 minutes. They will puff up slightly but wont spread out a lot.
- Allow to cool on the cookie sheet for at least 5 minutes before transferring to a cooling rack to cool completely
- Topping:
- Chop your chocolate into small chunks and microwave it on high for 30 second increments, stirring between each time. This will take about 2 minutes for the chocolate to melt completely.
- Add in your peppermint extract and mix quickly. Make sure this is not cold, or it can cause your chocolate to seize.
- Working quickly set each cookie into the chocolate and flip with a fork. Place on a sheet of parchment paper and allow to set completely before enjoying. Repeat with each cookie until done.
