Thin Mint Cookie Recipe
Avoiding the Most Common Food Allergies

So you thought that you would never experience or enjoy another thin mint cookie recipe due to common food allergies? 

Thats definitely not the case here in our food allergies recipe box! This is absolutely a delicious and scrumptious cookie recipe! I have to say this is now one of my new favorite dessert recipes!

Best of all if you have a craving for this minty dessert you don't have to wait for a girl scout to find this cookie!

This is a simple and easy to make recipe. Making this recipe from scratch gives you control over the ingredients, lessens the risk for cross contamination as you are using products that you trust and have verified allergy safe for your family.

It doesn't hurt that this is a tasty and awesome recipe regardless if you have food allergies or not!!! It was so hard to take any pictures as I kept eating my display, it took a lot of control : )

Remember when purchasing the ingredients for this recipe check the package and call the company if needed to verify it does not contain your allergens!

Thin Mint Cookie Recipe Ingredients:

  • 1 Cup Brown Rice Flour
  • 2 TBSP Tapioca Flour
  • Pinch of Salt
  • 1/3 Cup Carob Powder (can substitute for Cocoa powder)
  • 1/3 Cup Butter (I used Earth Balanced Brand - Soy Free)
  • 1/2 tsp Pure Mint Extract
  • 1 tsp Pure Vanilla Extract
  • 2-3 TBSP Grade A Maple Syrup
  • 1-2 TBSP Water

Pre-heat oven to 350

For the Chocolate Sauce

  • 1/3 Cup Chocolate Chips (I used Enjoy Life Foods Brand)
  • 1/4 tsp Mint Extract
  • 2 tsp Water

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In a medium sized bowl start to make the edible cookie dough by combining all of the dry ingredients, mix well to combine.

In a separate bowl melt butter in microwave for 30-40 seconds, once melted mix in remaining wet ingredients. Make a well int0 the dry mixture and pour in wet ingredients, stir to thoroughly combine ingredients until mixture forms into a ball of dough.

Place dough onto a piece of parchment paper and roll to seal in dough. Place dough into the fridge to set, allow the dough to chill for 30 minutes to and hour.

Once dough is set, unwrap from parchment paper and use a knife to cut dough. Roll into small balls approximately tablespoon size. Press dough balls flat into small circles and place onto cookie sheet lined with parchment paper. 

Bake dough into pre-heated oven for approximately 12-14 minutes until cookies are crisp.

One cookies are baked allow to cool for 3-5 minutes. While cookies are cooling start to melt the chocolate mixture. 

Place chocolate sauce ingredients into a bowl or saucepan. Either place into a bowl and melt for 1-2 minutes in microwave, stirring every 30 seconds or into a saucepan and melt on low heat stirring occasionally until melted.

Line a plate with parchment paper and using a spoon dip cookies into chocolate sauce, evenly coating both sides. Place coated cookies onto a plate, once all cookies are coated place into fridge or freezer to set. 

Wait 30-minutes to an hour and enjoy!! This cookie taste great right out of the freezer and is a delicious and allergy safe treat that you can enjoy year round!

Makes approximately 25 cookies or less if you happened to eat some of this delicious and egg free cookie dough : )

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