Thin Minty Sandwich Cookies

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thin mint

Thin Minty Sandwich Cookies

Gluten-free, very low lactose, FODMAP friendly

Yield: two dozen cookie sandwiches

If you miss Girl Scout cookies—a true comfort food!—here’s something chocolaty-minty that’s ALMOST as good, gluten-free, and not difficult. I keep a tub of baking mix in my fridge, so the hardest part was waiting while the dough chilled.

Ingredients

  • 1 cup Baking Mix 1 [OR use ¼ cup plus ½ Tbsp each of sorghum flour, millet flour, and sweet (sticky) rice flour; plus 2 ½ Tbsp tapioca starch] – Or try your own gluten-free flour blend.
  • ½ cup cocoa
  • ¼ tsp salt
  • 1 stick butter
  • 1 cup sugar
  • 1 egg
  • ¼ tsp mint extract

 

  • heaping ½ cup chocolate chips
  • 1 Tbsp almond milk, sweetened or unsweetened

Instructions

  1. Unwrap and microwave the butter in a small bowl for 10-15 seconds. Set aside to finish softening. Sift together into a small bowl the baking mix or flours, cocoa, and salt.
  1. Cream butter with sugar until light and fluffy. Add the egg and mint extract, and mix well. Beat in half of the flour mixture. Mix well. Repeat.
  1. Lightly flour a cutting board—use baking mix or any of its component flours. Divide dough in half, roll each half into a 1½” cylinder on the cutting board, and wrap the cylinders in wax paper (separately). Chill 5 hours.
  1. Preheat oven to 350 F. Line cookie sheets with parchment paper.
  1. Remove dough one piece at a time from refrigerator. With a very sharp knife, slice off ¼”-thick rounds and place on parchment paper.
  1. Bake 10-12 minutes, until cookie surfaces are dry. Let cool about a minute on the cookie sheet and then remove carefully from oven to wire rack, carefully flipping every second cookie upside down.
  1. Place chocolate chips and almond milk in a small bowl or custard cup, and microwave just until the almond milk bubbles. Stir well. If the chips don’t quite melt, microwave a few seconds and stir again. Do not over-heat.
  1. On each upside-down cookie, place a rounded dollop of melted chocolate. Top each frosted cookie with an unfrosted one and press down gently.
  1. Cool completely. Store in freezer.
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