Thin Mints
I’m Catholic by birth. Winter to us means Lent, which, to be honest, is about all I remember beyond the school uniforms. Anytime winter/Lent rolled around, the only thing we could count on was the house-wide hostility that would mount as we spent several weeks avoiding sweets and desserts in all their overindulgent forms. The colder months, you might recall, make up Girl Scout cookie season. In a unique show of torture, rather than simply not placing an order with the Scouts, our family bought a bunch, tossed them into the freezer, and stored them until Easter—about two months later. This recipe is for all you lifetime gluten-free folks who have never been able to enjoy a winter of Girl Scout Thin Mints—and for all you weak-willed kids who can’t help but break the Lenten period of atonement. Bless your hearts!
Recipe information
Yield
makes 30
Ingredients
Preparation
Step 1
Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Step 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough forms.
Step 3
Drop the dough by the teaspoonful onto the prepared baking sheets about 1 1/2 inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for 15 minutes.
Step 4
Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place over medium heat. Stir until the chips are just melted. Do not overcook. Remove from the heat. Dunk the top of each cookie into the melted chocolate and place in a single layer on a platter. Refrigerate the cookies for 30 minutes, or until the chocolate sets.
