This recipe for gluten-free thin mint sandwich cookies is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Kim Van Dunk. To qualify, the recipe contains 8 core ingredients or less, but includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.
Kim says, “In an effort to create a cookie that was allergy friendly for my son and just as good (or better) than the box of Girl Scout Thin Mints we received, I came up with this recipe. Let’s just say, I won’t need to buy the Girl Scout version any longer. They are gluten free, egg free, and dairy free.”
For more details about the recipe contest, see this post: http://www.godairyfree.org/news/march-recipe-madness-contest
Special Diet Notes & Options: Gluten-Free Thin Mint Sandwich Cookies
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
For tree nut-free and gluten-free thin mint sandwich cookies, you can substitute coconut milk beverage for the almond milk.
- 1 stick (1/2 cup) dairy-free margarine (like Earth Balance Soy-Free), softened at room temperature
- ½ cup powdered sugar
- ¼ cup dark unsweetened cocoa powder
- 1 teaspoon peppermint oil / extract
- 1 cup sorghum flour (for non-gluten-free, you can substitute 1 cup all purpose flour)
- 2 tablespoons So Delicious Dairy Free Unsweetened Almond Plus Almond Milk
- 1 cup powdered sugar
- 2 tablespoons dark unsweetened cocoa powder
- 8 ounces dairy-free dark chocolate (70% cacao)
- Non-pariels or white sprinkles, optional for garnish
- Preheat oven to 350ºF.
- Line a 13x20-inch stainless steel baking sheet with parchment paper.
- Place the margarine, powdered sugar, cocoa powder, and peppermint oil into a stand mixer fitted with a paddle attachment. Cream the ingredients together until well incorporated.
- Add in the flour and mix on low for one minute. Increase the speed to medium and mix for 1-2 minutes. It will take a bit of time for the dough to come together. You will know the dough is done when it is coming off of the sides of the bowl during mixing.
- Press the dough together with your hands. Place the dough onto a sheet of waxed paper. Form the dough into a roll, approximately 12 inches long. Wrap the dough up in the wax paper and freeze for 15-20 minutes. The dough should be firm, but not hard.
- Using a sharp knife, slice off dough rounds ¼" thick. Place the rounds onto the baking sheet. The cookies will not spread so you can place each cookie within ½-inch of each other.
- Bake the cookies for 12 minutes.
- Allow the cookies to rest on the baking sheet for 10 minutes before carefully transfering them to a cooling rack using a metal spatula. Please note that the gluten-free cookies will crumble if they are moved immediately after coming out of the oven. They must rest before being transfered.
- Place the almond milk, powdered sugar, and cocoa powder into a bowl. Vigorously mix the ingredients together until the frosting comes together and is smooth and creamy.
- Place the dark chocolate bar into a double boiler and melt according to package instructions.
- Frost half of the cookies with approximately ¾ to 1 teaspoon of the frosting. Gently press another cookie on top to form the sandwich cookie.
- Place the sandwich cookie onto a fork. Holding it over the melted chocolate, spoon the chocolate over the cookie to cover the tops and the sides. Transfer the cookie to a sheet lined with parchment paper (you can use the same sheet and paper that you used during baking).
- If desired, top with a few sprinkles or non-pariels.
- Allow the cookies to set for 1-2 hours at room temperature. You may also place them in the refrigerator to speed the process along.