Gluten-Free, Dairy-Free Thin Minty Cookies

When I started spotting kids selling boxes of Girl Scout cookies on the streets of Brooklyn, I knew I had to take matters into my own hands and bake gluten-free, dairy-free ones myself. And, I’m so happy I did. Oh, the difference great ingredients make.

This coincided nicely with a presentation I made this past Saturday in San Francisco on How to Reclaim Your Retro Foods. Handing out hundreds of gluten-free, dairy-free and soy-free Thin Mint cookie knockoffs to my amazing audience was my sweet revenge for the six years since Isaiah’s diagnosis. It had been six long years since he could bite into a Girl Scout cookie. His favorite kind—Thin Mints—just had to be his again.

No sweat, I thought. That was until I realized that I had to temper chocolate. Before last week, this had been one of my biggest cooking anxieties. So if the idea of tempering chocolate worries you, too, don’t let it get inside your head. I already did that and I’m here to tell the story of how I got that perfect, chocolate bar-type coating on almost every single one of these cookies.

Now, it’s your turn to reclaim your food memories, one cookie at a time.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get baking,



Hundreds of cookie dough cutouts waiting for their turn in the oven.

Gluten-Free, Dairy-Free Thin Minty Cookies

Hot out of the oven. I like to underbake these cookies slightly so they have a crunchy exterior with a nice interior softness. If you prefer a gingersnap-like crunch, bake for the full 10 minutes.

Gluten-Free, Dairy-Free Thin Minty Cookies

Tools of the Tempering Trade: a double boiler (you could also use a pot with a heatproof bowl), a dipping fork ($9) and a chocolate thermometer ($9.99).

Gluten-Free, Dairy-Free Thin Minty Cookies

My assembly-line chocolate dipped cookies. Needless to say, the smell was intoxicating and I had to eat a few cookies in the process. Isaiah, my longtime Director of Quality Control (since my bakery days!), had to do the same. Chiara was sleeping at the time, but made up her cookie consumption when she woke up the next morning.

Gluten-Free, Dairy-Free Thin Minty Cookies

Yield: 65 cookies

Serving Size: 1-inch


1 cup Silvana's Kitchen Gluten-Free All-Purpose Flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

¾ cup sugar

2½ ounces (5 tablespoons) 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

2 pounds dairy-free semisweet coating chocolate, such as Guittard or Callebaut


  1. Preheat the oven to 350º. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Using a stand 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 combined. Shape the dough into a disk and working on a confectioners’ sugar-dusted piece of parchment paper, roll 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 circles and place ½ inch apart on parchment-lined baking sheets; repeat with the dough scraps. Freeze the cookie dough cutouts for about 15 minutes. Bake 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 2/3 of the chocolate in the double boiler and melt to 115º. Stir in the remaining 1/3 chocolate and let sit for 5 minutes; stir to combine. Let the chocolate cool down to 90º. Submerge each cookie into the melted chocolate and turn to coat, shaking off any excess. Place on parchment paper and let set, at least 1 hour. Repeat with the remaining cookies and chocolate, reheating the chocolate to 90º as needed.


  1. OMG! Can’t wait to try these! Thank you!

  2. Your timing couldn’t be better. We just had Girl Scout thin mints delivered to our house for the non-celiacs in the house. Now I can make for the celiac bunch. Thank you!!! (By the way, you should see our “Cooking For Isaiah” cookbook. The pages are all stained and folded from virtual daily use.) You are one talented lady!!!!

  3. I can’t wait to try this recipe. These are my husband’s favorite! I am a lucky lady because when I had to go gluten free he decided to go on the journey with me. I also wanted to tell you how much I have enjoyed using your recipes and as a dental hygienist I have recognized through my patients just how big of a problem gluten has become. I always pass your book and website information to them!

    • Hi Mandy, you are seriously one lucky lady! Your husband is the best! Thanks for passing along my cookbook, too…so sweet of you! Talk soon, Silvana

  4. So looking forward to trying these. I have missed them for many years! The truly hard part is that I sold them as a child thus I was addicted early in life!

    • Hi Barb, yes, who isn’t addicted to Thin Mints. Hope you enjoy these ones just as much or more! Talk soon, Silvana

  5. This is so awesome! I am looking forward to making them!

  6. Hi! Just stumbled onto your blog. I recently gave up gluten too due a gluten intolerance, so I’m experimenting with all kinds of recipes. These look delicious!

  7. We love you! Thanks!

  8. We loved these! I did not use the xanthan gum in your blend as some of us are intolerant- and they still turned out great! I like to make them without the peppermint- used more vanilla- they make a PERFECT OREO clone! Thank you!!