.jpg){kind=link}
Gluten-free thin mint-style cookies
Crisp cocoa cut-outs coated in dark peppermint chocolate, made with a balanced gluten-free flour blend.
Prep35 min
Cook14 min
Rest80 min
Oven150°C
Servings15
Recovered from the Copilot handoff and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 70 g unsalted butter rounded
- 115 g semi-sweet chocolate, chopped, for the cookie mixture rounded
- 1.5 ml vanilla extract rounded
- 2.5 ml peppermint extract rounded
- 105 g all-purpose gluten-free flour blend rounded
- 0.75 g xanthan gum, omit if the blend contains it (optional) rounded
- 40 g unsweetened cocoa powder rounded
- 1.5 g baking soda rounded
- 3 g fine salt rounded
- 100 g granulated sugar rounded
- 15 ml cool water, only as needed for a cohesive dough (optional) rounded
- 225 g dark chocolate, chopped, for coating rounded
- 2.5 ml peppermint extract for coating rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Melt the butter and 113 g chocolate gently, stirring until smooth. Remove from the heat and stir in the vanilla and 2.5 ml peppermint extract.
- Whisk the gluten-free flour, xanthan if needed, cocoa, baking soda, salt and sugar. Add the chocolate mixture and mix. Add cool water a few drops at a time only until the dough holds together.
- Roll between parchment to 6 mm thick and chill for 30 minutes. Heat the oven to 150°C and line two trays.
- Cut 3.8 cm rounds, place close together on the trays and bake for about 7 minutes per tray. Cool completely; they crisp as they cool.
- Melt the coating chocolate gently and stir in the remaining peppermint extract. Dip each cookie, let excess drip off, and set on parchment until firm.
Notes
- Choose a flour blend designed for baking. Add separate xanthan only when the blend does not already contain a binder.
- Peppermint extracts vary in strength. Start with the measured amount and do not substitute peppermint oil at the same volume.
- Thin, evenly rolled dough and complete cooling are essential for a crisp cookie.
- Contains dairy and may contain soy. Verify the chocolate, extract and flour labels for gluten-free use.
Sources consulted
Sources consulted
From Christoph Mayer