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.
- 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
- 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.
- 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.
- 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.
- Preheat oven to 350 F. Line cookie sheets with parchment paper.
- Remove dough one piece at a time from refrigerator. With a very sharp knife, slice off ¼”-thick rounds and place on parchment paper.
- 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.
- 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.
- On each upside-down cookie, place a rounded dollop of melted chocolate. Top each frosted cookie with an unfrosted one and press down gently.
- Cool completely. Store in freezer.