This year was my younger daughter’s first year in Daisies, the first-grade Girl Scouts group. She sold 48 boxes of Girl Scout cookies with enthusiastic endorsements: “They freeze well.” “They make good gifts.” “Thin Mints are the most popular.” But, because she has celiac disease and is gluten-free, she has never, ever tasted a Girl Scout cookie, nor will she.
I didn’t want her to be left out of the Girl Scout cookie feeding frenzy. So this year, I developed my own recipe for gluten-free Thin Mints, with a tender gluten-free chocolate cookie enrobed in a minty chocolate coating. It’s just the right combo of chocolate and mint, gluten-free of course.
Although it is expensive, use peppermint oil rather than mint extract, because mint extract often contains both spearmint and peppermint oils. You don’t want the spearmint taste in these cookies, just the peppermint. This recipe is a good chance to use teff flour (which I love for its high protein and fiber content), as teff works well with the chocolate flavors and the slightly dry biscuit base.
This recipe is a bit tricky, in that the batter is very soft, making it hard to form the cookies. Keep the batter chilled so it’s easier to cut out perfectly round circles. Also, chilling the cookies on the tray before baking helps them to keep their shape and reduce spread.