Gluten-Free Thin Mint Cookies

Gluten-Free Thin Mint Cookies



  • 1 1/4 cup Baking Free™ gluten-free All Purpose Flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 3 tablespoons maple syrup
  • 3 tablespoons shortening
  • 1 tablespoon non-dairy milk (I used unsweetened almond milk)
  • 2 tablespoons molasses

Chocolate Coating

  • 1 cup non-dairy, gf chocolate chips
  • 1 tablespoon shortening
  • 1-2 drops of mint extract to taste


Step 1
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Step 2
Whisk together the flour, baking powder, and salt. Add the remainder of the ingredients for the cookies until a nice dough forms. Knead with your hands. If too dry add a dab of milk until it comes together.
Step 3
Roll out on plastic sheet dusted with cocoa (flour will be white, cookies are brown--use cocoa) to about 1/8 of an inch thick. Cut into 2" circles with biscuit cutter.
Step 4
Transfer to the baking sheet and bake for 10-12 minutes. Allow to fully cool on baking sheet.
Chocolate Coating
Step 5
Melt chips and shortening in microwave for 1-2 minutes. Stir until smooth. Add mint extract and mix well. Dip each cookie carefully until coated. Allow to set on waxed paper and freeze for 10 minutes. Makes about 30 cookies.