Gluten-Free Chocolate Mint Cookies

June 12, 2011
3 Ratings
  • Makes 40 small cookies
Author Notes

These are not only the best cookies I’ve ever made, they’re the best cookies I’ve ever eaten. Period. Hands down. I suspected these would be a hit, so I doubled the recipe. If you don’t double it, the recipe below will make 40 small cookies. (Which are not enough, I swear; please heed my warning on this).

Adapted from this recipe: (, which was adapted from the recipe for Chocolate Mint Wafers in the 2009 issue of Martha Stewart Holiday Sweets (http://www.marthastewart...). - Zahirah —Holly

Test Kitchen Notes

For gluten-free eaters craving a thin mint, this recipe from Zahirah (with a nod to WinneAb) should do the trick. In addition to being wheat-free, Zahirah's version is also dairy-free and white sugar-free for those with other dietary restrictions (WinnieAb's version calls for organic sugar and butter). The cookies are minty with a nice texture and the coating adds an intense chocolate-y touch. The olive oil adds an interesting fruit note (though I probably wouldn't use extra-virgin.) I used a 4 oz chocolate bar to coat the cookies. - biffbourgeois —Stephanie Bourgeois

What You'll Need
  • 1 cup Rice flour, plus more for dusting
  • 1/2 cup Cocoa powder
  • 1/4 teaspoon Baking powder
  • 1/4 teaspoon Unrefined sea salt
  • 3/8 cup Olive oil
  • 1/2 cup Honey
  • 1 Egg
  • 1/2 teaspoon Vanilla extract
  • 1 Bar of dark Chocolate, unsweetened and gluten free
  • 1/4 t. + 1/4 teaspoons Peppermint extract
  1. Mix together flour, cocoa, baking powder, and salt.
  2. Mix olive oil and honey. Add egg, ¼ teaspoon of peppermint extract, and vanilla, mixing until well combined. Gradually add the flour mixture, and combine well. Cover bowl and refrigerate until firm, at least 1 hour. (You can also refrigerate overnight if needed, which is what I did.)
  3. Preheat oven to 350ºF.
  4. Line a baking sheet with a Silpat if you have one, or parchment paper if you don’t. Form small balls of dough (one teaspoon in size; resist the urge to make these cookies larger) and place on the sheet, about two inches apart. Dip your fingers in flour and flatten balls into 1 1/2 inch rounds (about 1/4 inch thick). Re-dip fingers as needed, to avoid sticking to the cookies. Chill remaining dough while the first batch is in the oven.
  5. Bake until slightly firm to the touch, about 9 minutes. Cool on a rack.
  6. Combine chocolate, peppermint extract and 1/8 tsp. salt in the top of a double boiler (I don’t have a double boiler, so I just put one pot inside another, water in the bottom; it worked just fine). Heat until smooth, at least 2-3 minutes, and then let cool slightly.
  7. Replace Silpat or parchment on baking sheets. Holding each cookie with the tines of a fork, dip in the chocolate to coat completely. Tap fork on side of bowl to allow excess chocolate to drip off. Place on prepared sheet, and continue until all cookies are coated.
  8. Refrigerate at least 1 hour (until chocolate has hardened completely) before serving.

See what other Food52ers are saying.

  • dianetoomey
  • Sagegreen
  • Holly
  • brittany

14 Reviews

brittany January 23, 2015
I am the baker of my little college and one of the students is allergic to gluten, yeast, sugar, corn, pineapple, and cherries. so this will be a helpful recipe. thank you!
me, T. July 28, 2013
oaicfdandcundincsdudcusdnsidciudisidcunsiducndsiucnsiducnsiudcnsiudcnisuncdisducn no realy great recipie
me, T. July 28, 2013
hi carey :}
me, T. July 28, 2013
me, T. July 28, 2013
me, T. July 28, 2013
talking with coockies
dianetoomey April 26, 2013
Sorry for the typo, Zahirah. Also want to add that I took your advice of doubling the recipe, Great advice! Then froze soof the baked cookies to dip later, due to time constraints.
Holly April 27, 2013
Smart move on freezing the cookies. Makes it a lot easier to finish them up later. Enjoy!
dianetoomey April 26, 2013
Thanks for the clarification, Zahriah. Your recipe is a hit with clients. I felt compelled to extend a marketing effort my company used with Girl Scout cookies to my GF clients. You are a relationship saver!
Holly April 27, 2013
Fantastic! I'm so happy you enjoyed this recipe.
dianetoomey April 25, 2013
I would say use bittersweet or semi-sweet chocolate for dipping, rather than the unsweetened described here. These are reminiscent of Thin Mints, although the cookie has a bit softer texture.
Holly April 26, 2013
Thanks for this comment! I used unsweetened because I bake without sugar. But 'normal' bakers should adjust as needed. They're probably softer because of the honey.
Sagegreen June 12, 2011
You have a wonderful battery of gluten free recipes. These cookies look especially wonderful.
Holly June 12, 2011
Thanks! I have a whole blog full of them. I filtered through my recipes to come up with my favorites. It's challenging to find recipes that are already gluten/dairy/sugar-free, so I spend a lot of time adapting existing recipes. And not all recipes are easily adapted!