Gluten Free Homemade Thin Mints Recipe

Name: Gluten Free Homemade Thin Mints
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Sorghum Flour; 1/4 cups Cornstarch; 6 Tablespoons Cocoa Powder; 1/2 teaspoons Salt; 1/2 cups Butter, At Room Temperature; 1 cup Sugar; 1/3 cups Milk; 1/2 teaspoons Vanilla Extract; 3/4 teaspoons Peppermint Extract; _____; FOR THE CHOCOLATE COATING:; 1/2 cups Melted Chocolate Chips; 2 Tablespoons Butter

Servings: persons

2-1/4 cups Sorghum Flour
1/4 cups Cornstarch
6 Tablespoons Cocoa Powder
1/2 teaspoons Salt
1/2 cups Butter, At Room Temperature
1 cup Sugar
1/3 cups Milk
1/2 teaspoons Vanilla Extract
3/4 teaspoons Peppermint Extract
_____
FOR THE CHOCOLATE COATING:
1/2 cups Melted Chocolate Chips
2 Tablespoons Butter

1
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.
3
Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter. Wrap in plastic wrap and freeze for at least 1/2 hour.
4
Preheat oven to 375u00b0F.
5
You can roll the dough out and make cookie cut-outs like I did, or slice dough into rounds not more than 1/4 inch thick. If they are too thick, they will not be as crisp. Place on a parchment-lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
6
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate. Dip them in melted chocolate and butter (you can microwave chocolate chips or do what I did and do it over a pot of boiling water). Now you can turn down those Girl Scouts because you can make better ones at home!

841

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2-1/4 cups Sorghum Flour, 1/4 cups Cornstarch, 6 Tablespoons Cocoa Powder, 1/2 teaspoons Salt, and more.

Yes, Gluten Free Homemade Thin Mints falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gluten Free Homemade Thin Mints

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