Gluten-Free Babycake’s Thin Mints!

-Toni Sicola, Executive Editor, Health and Wellness Professional

In searching for a healthy and delicious gluten-free treat, I came across this fantastic recipe at www.fitsugar.com.  It’s tried and true, and although it might call for some unfamiliar ingredients, it’s worth stocking your kitchen with these items if you’re truly interested in adopting a healthy and/or gluten-free lifestyle! Give it a whirl and see what you think! Remember, this is a dessert, so portion control is in order with these delectable delights.

Babycake’s Thin Mints

Ingredients

1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup sugar (or try using coconut palm sugar!)
1/2 cup unsweetened cocoa powder
1/4 cup arrowroot
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 teaspoon salt
1/4 cup melted refined coconut oil
1/3 cup unsweetened applesauce
2 tablespoons vanilla extract
1 cup gluten-free chocolate chips
3 tablespoons mint extract

Directions

For a shiny sheen to the chocolate coating, I recommend tempering the chocolate first. It takes a little bit longer, but it will make the cookies look beautiful and give them a nice snap when bitten into. If you don’t want to spend the time, simply refrigerate or freeze your cookies, which has roughly the same effect.

  1. Preheat the oven to 325° F. Line two rimmed baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, sugar, cocoa powder, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, and vanilla and mix with a rubber spatula until a thick dough forms.
  3. Drop the dough by the teaspoon full onto the prepared baking sheets about 1 1/2 inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the baking sheets, and bake for 7 minutes more. Let stand on the baking sheets for 15 minutes.
  4. Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place on medium heat. Stir until the chips are just melted. Do not overcook. Remove from heat. Dunk the top of each cookie into the melted chocolate and place in a single later on a platter. Refrigerate the cookies for 30 minutes, or until the chocolate sets.

Makes 30 cookies (one cookie is a serving).

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