Thin Mints Cookies | Gluten-free, Dairy-free, Egg-free, Casein-free

Thin Mint Cookies | Gluten-free | Dairy-free | Egg-free | Casein-free

It’s Girls Scout cookie time again! And try as they may, their attempts at gluten-free cookies are mediocre at best.

Plus, everyone loves thin mints and the Girl Scouts haven’t given any indication of when a gluten-free version of their most popular seller will appear in the line up.

But don’t you fret! I’ve recently been made aware of the fact that frustration leads to breakthrough. And that has materialized, in my world, as a gluten-free, dairy-free, egg-free thin mint cookie.

Thin Mints | Gluten-free | Dairy-free | Egg-free | Casein-free | Cookies

You see, I was never a Girl Scout but I have always supported their cookie selling efforts. Sure, I’d buy the samoas and tagalongs but my love affair was always with the thin mint.

Enter a gluten allergy and all that it entails and now Girl Scout cookie time sends me into a slight depression.

In my neighborhood, I am literally surrounded by Girl Scouts peddling their goods at my door. I can’t even get away from them at the gym where my petite, super-toned instructor was selling them to help her daughter’s troop. Trying to distract myself from the temptation, I suggested we use the thin mint boxes for bicep curls. She declined.

Anyway, now that I have thin mints on the brain, I see them everywhere I look — Girl Scouts selling them in front of the grocery store, talk show hosts talking about them on tv; I’m even bombarded by them while perusing through pinterest and facebook.

I decided I couldn’t resist the temptation any longer and I hit my kitchen with chocolate in one hand and mint extract in the other.

Here’s the recipe I came up with. And they are delicious if I do say so myself … and I do, otherwise I wouldn’t be posting the recipe! Enjoy!

As always, report back in the comments section and let me know if you made them or have any tips to share with us!

Thin Mints Cookies
Gluten-free, Dairy-free, Egg-free, Casein-free


6 Tablespoons Earth Balance Spread
1/2 cup semi-sweet chocolate chips, like Enjoy Life Semi-Sweet Chocolate Mini Chips
1/4 teaspoon pure vanilla extract
1/2 teaspoon pure peppermint extract
3/4 cup all-purpose gluten-free flour, like Cup4Cup Gluten Free Flour (*Check the ingredients of your flour blend. Some may contain dairy.)
1/4 teaspoon xanthan gum (omit if your blend already contains it)
1/2 cup unsweetened natural cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup turbinado sugar

1/4 to 1/2* pound dark chocolate, chopped
1 teaspoon pure peppermint extract, more to taste

* if you are going to glaze the whole cookie use 1/2 pound of chocolate. To glaze only the top of the cookie, use 1/4 pound.

Preheat your oven to 300 degrees F. Line rimmed baking sheets with parchment paper, and set aside.

In a medium-size, microwave-safe bowl, place the earth balance and 1/2 of the semi-sweet chocolate chips. Microwave for 30 seconds then stir. Add the remainder of the chips chips and stir until the chocolate has melted. Add the vanilla extract and peppermint extract, and stir to combine. Set the chocolate aside.

In a large bowl, place the flour, xanthan gum (if using), cocoa powder, baking soda, salt and sugar, and whisk to combine. Add the chocolate mixture, and mix well. Knead the dough until it is well-integrated.

Press the cookie dough into a disk and place the dough between two sheets of unbleached parchment paper. With a dough roller, roll it out until it is about 1/4 inch thick (any thinner and the cookies are more likely to burn in the oven, and they will break when you try to coat them in chocolate).

Thin Mints | Gluten-free | Dairy-free | Egg-free | Casein-free | Cookies

Cut out rounds that are about 1 1/2-inches in diameter, and place them, 1-inch apart, on the prepared baking sheets.

Thin Mint Cookies | Gluten-free | Dairy-free | Egg-free | Casein-free

Place the baking sheet in the center of the preheated oven and bake, rotating once, for 8 minutes. Remove from the oven, and allow the cookies to cool completely on the baking sheet.

Once the cookies are cool, make the glaze. Place half of the dark chocolate into a microwave-safe bowl. Microwave for 30 seconds at a time, stirring in between, until melted and smooth. Add the rest of the chocolate and the peppermint extract, and stir until the chocolate has begun to thicken a bit and the chunks have melted.

If you simply want to glaze the cookies as I did in the photos (less work, same flavor) the place a dallop of glaze in the middle of the cookie and use the back of a teaspoon to frost the cookie.

Thin Mint Cookies | Gluten-free | Dairy-free | Egg-free | Casein-free

For the full thin mint affect, place the cookies, one at a time, into the glaze. Press down on the cookie with the tines of a fork. Pull the cookie out of the chocolate by slipping the fork under it, lift the cookie then pull the fork along the edge of the bowl and carefully place it on a clean sheet of parchment paper.

Allow the chocolate to set at room temperature. Makes 25-30 cookies.

Gluten-free Dairy-free Garbanzo Bean Chocolate Chip Cookies

Gluten-free, Dairy-free Garbanzo Bean Chocolate Chip Cookies

I have fallen in love with the idea of making sweet treats more nutritious. I’d heard of adding garbanzo beans to cookie dough and it intrigued me but the thought of converting the recipe into a gluten-free and dairy-free version seemed too much to handle.

However, the other day we were craving chocolate chip cookies so I put my thinking cap on and got to work. Here is what I came up with and I must say, they were divine!  I prefer all my cookies warm out of the oven and these were no disappointment!  They were still good after cooling but if we would have had left overs (2 hungry boys here…) I would’ve tried popping them in the microwave for a few seconds to reheat them.

I would love for you to make them and come back to leave a comment below. Tell me what you think. Did you modify the recipe and add nuts?  Let me know. :)

Garbanzo Bean Chocolate Chip Cookies

Garbanzo Bean Chocolate Chip Cookies


1 Tablespoon flax seed meal
2 Tablespoons water
1 can organic garbanzo beans, rinsed and drained
2 teaspoons vanilla extract
1/4 cup unsweetened almond milk
1/4 cup agave nectar
2 Tablespoons almond butter
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup quick-cooking gluten-free oats
1/2 cup gluten-free, dairy-free chocolate chips


In a small bowl combine flax seed meal and water and set aside for 10 minutes.

Place chickpeas, vanilla, and almond milk in a small food processor; pulse until mixture forms a smooth paste. Pour chickpea batter into a medium bowl.

To the chickpea batter add agave nectar, almond butter, salt, and baking powder . Stir well. Then add the flaxseed mixture and stir until thoroughly incorporated.

Without cleaning out the food processor, add the oats and grind to a flour-like consistency. Stir this oat flour and chocolate chips into the batter.

Drop cookies by the tablespoon onto a greased sheet pan. Gently flatten and shape cookies with back of a spoon or your fingers. Bake for 15 minutes at 300ºF, turning the sheet pan around (180 degrees) after 10 minutes. Cookies will remain soft and will not spread. Makes about 24 cookies.

Gluten-Free, Dairy-Free Oatmeal Chocolate Chip Cookies

GF, DF Oatmeal Chocolate Chip Cookies

I’m on a quest to make our favorite sweets into more nutritious / healthy treats. After a few attempts at this cookie, I have finally developed a gluten-free, dairy-free version of this fave.  Keep in mind that if you are a celiac, you will want to make sure to use designated GF oat flour and GF quick cooking oats in this recipe.  Since we are not celiacs, I simply took the oats I had on hand and used them.

Those of you who have gone gluten-free know that GF cookies and sweets will never be exactly like the wheat flour versions. But this one comes pretty close. My boys devoured them so they are definitely kid-tested and approved.

If you want to try this recipe but aren’t ready to commit to buying oat flour, here is a neat trick.  Take 1 and 1/2 cups of the oats you have on hand and put them in your food processor. Process them for about 2 minutes and they will turn into a powder.  Then measure out the correct amount of this “oat powder” (in this case 1 and 1/4 cups) and add it to the recipe. Viola`! Home-made oat flour!

As always, I’d love to hear about your experience with this recipe. Please leave a comment and let me know if you’ve tried it.

Oatmeal Chocolate Chip Cookies


2 Tbsp flaxseed meal

¼ cup + 2 Tbsp of water

1 cup unsweetened applesauce

3/4 cup sugar

2 teaspoons vanilla extract

1 1/4 cups oat flour

1/2 teaspoon baking soda

1 teaspoon salt

2 1/2 cups quick-cooking oats

1 cup gluten-free, dairy-free chocolate chips

1 cup chopped walnuts, optional


Pre-heat the oven to 350 degrees F.

In a small bowl, combine the flaxseed meal and water. Stir and let it set for 10-15 minutes.

In a large bowl, mix together the applesauce and sugar.  Stir in the vanilla and flax mixture. Then add baking soda and salt and stir to combine. Add the oat flour and combine well. Mix in the quick oats, chocolate chips and walnuts (if using).  Drop by heaping spoonfuls onto lightly greased baking sheets. For best results, use a cookie scoop. Use the back of a spoon to flatten the dough so it resembles more of a round flat cookie.

Gluten-Free Oatmeal Cookies

Bake for 12-15 minutes in the pre-heated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Makes about 30 cookies.

GF, DF Oatmeal Chocolate Chip Cookies