You may have noticed that Girl Scout season has come again, and people are happily enjoying their samoas and thin mints all the live-long day. Well, Melissa and I say, how come so much gluten? and how come only once a year? Thin Mints should be enjoyed year round! At all times! Tuesdays, and weekends, happy days, and sad! So we set out to make gluten free thin mints. M found a recipe here, and we followed it (mostly.)
So we followed the recipe, put the cookies out…
Used the top of a sauce jar to make our thin mints…
And we put them in the oven. Then we remembered that we forgot to put the sugar in! The horror! Cookies without sugar?! Luckily, they were still pretty delicious, I’m not going to lie.
This was taken when the cookies were still drying – but Melissa put them in the freezer, and they hardened quite nicely, she informed me later.
Here’s the recipe, adapted by M and me for optimal deliciousness. You can follow the directions from the original recipe, just omit the sugar. We also decided on semi-sweet chocolate for the glaze, instead of dark chocolate, because without sugar in the cookie you need a little extra sweet in your glaze!
5 tablespoons unsalted butter
4 ounces semi-sweet chocolate
¼ teaspoon pure vanilla extract
½ teaspoon pure peppermint extract
¾ cup (105g) high-quality all-purpose gluten-free flour
¼ teaspoon xanthan gum
½ cup (40g) unsweetened natural cocoa powder
¼ teaspoon baking soda
½ teaspoon kosher salt
½ pound semi-sweet chocolate, chopped
pure peppermint extract, to taste