Sunday, February 27, 2011

Gluten Free Thin Mint Girl Scout Cookies

When I first saw this recipe I did a double take. Could it be true? Is this for real? If there is one conventional cookie I crave and miss, it is the Girl Scout Thin Mint.
This is the ultimate childhood throw back cookie.

This is the one cookie that satisfies all the groups of pleasure: Chocolate, Sweet, Crunchy, Minty, Smooth, Nostalgic and Pretty. Keep these on hand for possible revenge/break up eating, or a sleep over with your best buds. The thin mint is old school.

Since the Girl Scouts sell a shit load of these suckers at this time of year, I thought it timely to post this "how to" with the gluten free recipe. I used the Nearly Normal Flour as the base, and I seriously am in L-O-V-E!


1/2 cup of butter (softened)
1/4 tsp of salt
1 cup of white sugar
1 egg
1 1/4 cups All Purpose Gluten-Free Flour
1/2 tsp of mint extract
1/2 cup of unsweetened cocoa powder
3 squares of semisweet chocolate (chopped)
1/4 cup of butter

Preheat the oven to 350 degrees.

Stir together the sugar and softened butter until combined, beat in the egg, and add the mint extract. In a separate bowl mix together the gluten-free flour, cocoa, and salt. Add the flour mixture to the butter mixture.

This is when it becomes difficult if you don't have a automatic mixer. The dough will be very dense (like the cookies themselves).

Put the dough in the fridge - you can use it after forty minutes or so, or let it go longer if your schedule permits. Six of one, half a dozen of the other.

Roll the dough out between two sheets of wax paper and use a shot glass to form the cookies. Believe it or not, I could not find a shot glass so I used a good seasons dressing cruet dusted with a little cocoa to prevent sticking. Once done they'll be the perfect thin mint size.

Transfer to a parchment paper lined cookie sheet. Put them in the oven for 11-12 minutes and let them cool once they're done.

While cooling melt the 1/4 cup of butter together with the chocolate in the microwave or on the stove. To make the cookie more legit add another splash of mint extra to the chocolate mixture.

Run your fingers across the edges of each cookie to knock off any rough edges or loose crumbs.

Dip the cookies into the chocolate mixture, shaking off the excess and wiping the edges clean & smooth, and set them on a fresh sheet of wax paper on a flat surface to dry. I am in a hurry to do these in batches, so I put the tray of wet dipped cookies in the freezerto harden them up faster. Once they are dry, stack them in ziploc bags and keep in the freezer.

This recipe makes between two and four dozen cookies. Next time I will be smarter and I will quadruple the quantity for freezing. I love these cookies crushed up in ice cream and as a base for a cookie crumb crust with gluten free cheesecake.

These are a bit time consuming to make but you can prep the dough, store it in discs in the freezer, then roll them out to cut and bake the cookies. All of the steps are a bit labor intensive, especially if you have a single oven and can only bake one tray at a time. I totally dreamed about the luxury of my sister's oven and I reflected on the oven envy. Regardless, you could bake the cookies off and dip them later if you needed to maximize your effort and save time.

Much like the original girl scout version, these are addictive. If someone gifts these cookies to you already baked, dipped and ready to eat, you are one lucky bastard. In the future, this will be a project for the sister wives.

Do not attempt to calculate nutritional value and or calories. When it comes to girl scout cookies, too much is not enough***. You have been warned!

*** an original quote by Beverly Feldman.

1 comment:

Rachel said...

I cannot wait to try these even if they do seem like a lot of work! Thanks for the recipie... I'm assuming I can use regular ole flour if I'm not concerned about them being gluten-free... yes?

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