Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints!

DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints!

Which Girl Scout cookie is your fave? No need to choose between the classics—all the recipes are yours for the baking…Welcome to Girl Scout Cookie Week here at Silvana’s Kitchen! Starting today, I started posting recipes for gluten-free, dairy-free DIY Girl Scout Cookie. First up—Thin Mints!

TUESDAY: Gluten-Free, Dairy-Free Thin Mints
WEDNESDAY: Gluten-Free, Dairy Free Samoas
THURSDAY: Gluten-Free, Dairy-Free Tagalongs
FRIDAY: Gluten-Free, Dairy-Free Do-Si-Dos

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101 or ask me on FACEBOOK.

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DIY Girl Scout Cookie Week: Gluten-Free, Dairy-Free Thin Mints

Ingredients

  • 1 cup Silvana's Kitchen Gluten-Free Multi-Purpose Flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 5 tablespoons non-hydrogenated shortening at room temperature
  • 1 large egg plus 1 large egg yolk at room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon pure peppermint extract
  • Confectioners‘ sugar for dusting
  • 2 pounds dairy-free semisweet coating chocolate such as Guittard or Callebaut

Instructions

  1. Preheat the oven to 350ºF with racks in the middle and upper third. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. In a large bowl with an electric mixer, beat together the sugar and shortening on medium speed until fluffy, about 1 minute. Reduce the speed to medium-low and beat in the egg and egg yolk, beating well after each addition. Beat in the vanilla and peppermint extracts. Slowly beat in the flour mixture until just combined. Shape the dough into a disk. Working on a confectioners’ sugar–dusted piece of parchment paper, roll out the dough until about 1/8-inch thick. Wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  2. Using a 1½-inch round cutter, cut out cookies and place ½ inch apart on the baking sheets. Reroll any scraps and cut out more cookies. Freeze the cutouts for about 15 minutes. Bake, switching the pans from top to bottom and front to back halfway through, until firm around the edges, 8 to 10 minutes. Let cool slightly; transfer to wire racks to cool completely.
  3. Meanwhile, bring water to a low simmer in a double boiler. Place two thirds of the chocolate in the double boiler and melt to 115 degrees F. Stir in the remaining one third of chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90 degrees F. Submerge a cookie into the melted chocolate and turn to coat. Shake off any excess and place on parchment paper. Repeat to coat all the cookies, reheating the chocolate to 90 degrees F as needed. Let the cookies set for at least 2 hours.

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