Description
A delicious gluten-free version of the Girl Scout Thin Mint cookie plus an added nutritional bonus of collagen peptides.
Ingredients
Units
Scale
Dry Ingredients:
- 1 3/4 cup All-Purpose Gluten-Free Flour, I like Better Batter
- 3/4 tsp. xantham gum (if your GF flour already has this in it, don’t put extra in)
- 1/2 cup organic unsweetened cocoa powder
- 1/4 tsp. Himalayan Salt
Wet Ingredients – plus sugar:
- 3/4 cup organic sugar
- 1 stick (8 Tablespoons) butter, softened
- 1 large egg
- 1/4 teaspoon mint extract
- 1 teaspoon vanilla extract
- 1 1/2 Tablespoon of water
Chocolate Coating:
- 1 (10-ounce package) chocolate chips, I used Enjoy Life
- 2 scoops collagen peptides (I used Tone It Up)
- 1/2 teaspoon mint extract
- 1 Tablespoon coconut oil
Instructions
- Preheat the oven to 350°. In a large mixing bowl, add the softened butter and with a hand mixer or a stand mixer (fitted with the paddle) start to mix the butter. Slowly add in the sugar and cream together.
- In another bowl, add all the dry ingredients together – you can either sift them into the bowl or take the easy way out and use a whisk to break up the clumps and incorporate all the dry ingredients together – we took the easy way out:)
- In the large bowl with the sugar and butter creamed together, add 1 large egg and the vanilla extract and mint extract and continue to beat together until just combined.
- Slowly add the dry ingredients into the wet ones and again, beat until all the ingredients are incorporated.
- This is where it gets fun and a little bit messy – add in the water and roll up your sleeves and bring this dough together**. Split into two equal parts, wrap them each with plastic wrap and put them in the refrigerator for about 30 – 60 minutes.
- Thinly roll the dough between two pieces of parchment paper that have been lightly floured so the dough won’t stick. Using a small round cookie cutter, cut out the cookies and place on a cookie sheet that has been lined with parchment paper or a Silpat. Bake for 9-10 minutes.
- Let the cookies cool on the cookie sheet for about 10 minutes and then let them finish cooling on a drying rack while you prepare the chocolate coating.
- In a microwavable bowl, melt the chocolate chips. Do this is 30-second increments and stir in between so you don’t burn the chocolate. Add in the collagen peptides and mint extract and stir. It will look thick at this point and you will need to stir in the coconut oil to make it thinner. Reheat if necessary but do it in smaller increments of time to make sure you don’t burn the chocolate. Once it is burned, it is ruined.
- Using a fork, carefully dip the cookie into the chocolate and turn it over so that all of it is covered. Place on a cooled cookie sheet lined with parchment paper or wax paper. Repeat until all of the cookies are coated in chocolate and then place in the refrigerator to harden the chocolate. This should take about 10-20 minutes. Once they are hardened, you can now eat and enjoy your Gluten-Free and Healthier Thin Mint Cookies!
Notes
**When I say bring the dough together, I mean you will need to get your hands into the dough and softly knead the dry ingredients into the wet so that it becomes like a sugar cookie dough consistency.
