We love our girls scouts, just not their gluten free cookies!
We love seeing these future entrepreneurs selling their cookies at area stores all around town. The goals of the girl scout cookie program are honorable: goal setting, decision making, money management, people skills and business ethics, but unfortunately the gluten free options fall short, for our taste buds. Our cravings lean toward the Thin Mint category and good for us (and you!) we whipped up some mint cookies, covered them in chocolate and voila! Instant (almost) gratification!
Now, you try!
- 6 Tbsp (¾ stick) Butter, softened
- ¼ cup packed brown sugar
- ¼ cup sugar
- ½ tsp vanilla extract
- 1 tsp peppermint extract
- 1 ¼ cup gluten free flour*
- 2 Tbsp dark cocoa
- 1 tsp baking soda
- ½ tsp xanthan gum
- ¼ tsp salt (optional)
Chocolate Ganche Dip
- 4 oz bittersweet chocolate
- Tbsp butter
Preheat oven to 375F
Beat the butter with the brown sugar, granulated sugar, vanilla and peppermint extract until smooth.
Whisk together dry ingredients in separate bowl.
Add dry ingredients, until dough comes together. Adding water if necessary.
Dough should be cohesive but not sticky.
Generously flour worktop and roll cookies out to 1/4" thick.
Cut out with 2 inch biscuit cutter.
Bake at 375F for 8-12 minutes.
Allow to cool completely.
Melt butter and chocolate in double boiler.
Dip cooled cookies in melted chocolate and place on waxed paper or parchment to set.
Store in an airtight container, if any make it past the first day!
*our favorite all purpose gluten free flour blend consists of equal parts millet flour, sorghum flour and tapioca starch.