Copycat Thin Mint Cookies

These Copycat Thin Mint Cookies have the perfect balance of rich chocolate flavor and refreshing peppermint in every crisp bite. The thin chocolate cookies are coated in a smooth mint chocolate shell that creates the classic bakery style texture everyone loves. Made gluten free with white rice flour and tapioca starch, these homemade cookies are perfect for holiday platters, freezer treats, and satisfying every chocolate mint craving.

yield: about 30 cookies

Ingredients

Cookies

• 3/4 cup white rice flour (120g)

• 1/4 cup tapioca starch (30g)

• 2 tablespoons cornstarch (15g)

• 1/4 cup cocoa powder (25g)

• 1/4 teaspoon salt

• 1/4 teaspoon xanthan gum

• 1/2 cup unsalted butter or dairy free butter, softened

• 1/2 cup granulated sugar (100g)

• 2 tablespoons unsweetened applesauce

• 1 teaspoon vanilla extract

• 1 1/2 teaspoons peppermint extract

Chocolate Coating

• 1 1/2 cups dark chocolate chips

• 2 teaspoons neutral oil such as avocado oil or vegetable oil

• 1 teaspoon peppermint extract

Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the white rice flour, tapioca starch, cornstarch, cocoa powder, salt, and xanthan gum.

3. In a separate large bowl, cream the butter and sugar until smooth and fluffy.

4. Mix in the applesauce, vanilla extract, and peppermint extract until combined.

5. Add the dry ingredients and stir until a dough forms.

6. Roll the dough between two sheets of parchment paper until about 1/8 inch thick. Chill for 20 minutes.

7. Cut into rounds and place on the prepared baking sheet.

8. Bake for 10 to 14 minutes, or until the edges are firm. Let cool completely.

9. Melt the chocolate chips with the neutral oil until smooth. Stir in the peppermint extract.

10. Dip each cookie into the chocolate coating and place on parchment paper until set.