Just Like “Thin Mints”, Only Gluten Free


For this recipe, you will need to use a good quality peppermint flavoring oil.  I like to use LorAnn’s.   Please note that peppermint extract will not work for this recipe.  Also, the use of parchment paper is absolutely essential.  Don’t skip it!


  • 1 cup White Rice Flour
  • 1/2 cup Potato Starch
  • 1/4 cup Tapioca Flour
  • ¾ cup Sugar
  • ½ cup plus 1 Tbsp. Cocoa Powder
  • ¾ Tsp. Baking Powder
  • ½ Tsp. Baking Soda
  • 6 Tbsp. Salted Butter
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 Dram Lorann’s Peppermint Oil (about 1 Tsp.)
  • 1-2 Tbsp Cold Water (as needed)
  • 2-2 1/2 Pounds of Chocolate Candy Coating (If you wish, you can use a mixture of bittersweet and semi-sweet chocolate instead, but in my experience, it makes the cookies entirely too rich.)

Beat sugar and butter at high speed until uniform. Reduce mixer speed to low, add the whole egg, yolk and peppermint oil. Add cocoa powder, beating until it is thoroughly mixed. Next, add the baking soda and baking powder, then the rice flour. Mix well. Add the tapioca flour and potato starch. At this point, you may want to scrape the sides of the bowl with a rubber spatula if mixture isn’t combining well. Depending upon the size of the eggs you used, your mixture may appear dry and crumbly . If it is dry and the dough isn’t sticking together as it should, add 1 Tablespoon of cold water to the dough. Mix thoroughly on low speed. If your dough is still dry, you can add another Tablespoon of water, but this time, add only one teaspoon at a time until it becomes soft and pliable.

Transfer the mixture to a tightly covered container or resealable plastic bag. Refrigerate the dough overnight.

Preheat oven to about 325°.  Cover your work surface with a light dusting of cornstarch. Divide your dough into two halves, place one half back into bag and refrigerate again.  Working quickly and using your hands, shape the other half of your dough into a disc shape.  Place on work surface and dust the top with a bit more cornstarch.  Roll out the dough to about 1/8” thickness.  Using a 2″ round cookie cutter, cut out circles and place on a parchment paper lined cookie sheet about 1/4” apart (these cookies spread out a bit in the oven, so its important that they don’t touch each other).

As you work with this dough, it tends to get warm quickly and becomes much more difficult to roll and cut out shapes, so place any scraps into your bag in the refrigerator and then start again with the second half of your cookie dough. Repeat this process until you have used up all of the dough.

Place the cookies in the preheated oven and bake for about 9 minutes.

While your cookies are cooling, prepare a double boiler and place your chocolate candy coating into the pot over medium-high heat.  Once the coating is completely melted (smooth, with no lumps), remove it from the heat. Don’t worry, you don’t need to buy any special tools to coat your cookies, a fork works just fine!  Drop one cookie at a time into chocolate,  top side down. With your fork, turn the cookie over once or twice to coat completely. Lift cookie, shake gently to remove excess coating, then scrape the bottom against lip of the melting pot. Place each cookie onto a parchment paper covered baking sheet. Let sit at room temperature until coating sets, usually about one to two hours.

Yield: 40-50 cookies.  Cookies will keep for about a week in a sealed container at room temperature, and longer if refrigerated.

posted under Recipes

Email will not be published

Website example

Your Comment: