Gluten Free and Low Sugar “Thin Mint” Cookies

You have probably noticed that I have been posting some desserts. I realized I had some good ones and figured you may want something that was not so bad for your diet. This recipe for “Thin Mint” cookies is a gluten free copycat recipe from Kroger. I made these last year and they turned out fantastic. We LOVED them. This year I updated the recipe to make it low sugar. We are trying to lower our carbohydrate intake. I find eating a lower amount of carbohydrates is helping me keep my weight down. However, for the record, I am not following keto or Atkins or any other low carb diet. I just eat my higher carb foods in the morning following my workout and eat lower carb in the afternoon. These cookies are perfect for eating any time, not just for the holidays. They are much healthier and cheaper than the originals. Here are the stats:

Here is the recipe:

Gluten Free, Sugar Free “Thin Mint” Cookies

41 Cookies

  • 1 cup Splenda
  • 12 Tbsp. unsalted butter, softened
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 tsp. peppermint extract, divided
  • 1 cup brown rice flour
  • 5 tbsp. cornstarch
  • 3⁄4 cup cocoa powder
  • 1 tsp. xanthan gum
  • 12 oz. sugar free semisweet chocolate morsels
  1. In a large bowl, cream together the sugar and butter. Beat in the egg, vanilla extract, and 1 1⁄2 teaspoons peppermint extract.
  2. In a smaller bowl, whisk together the brown rice flour, cornstarch, cocoa powder, and xanthan gum. Stir the dry ingredients into the sugar-and-butter mixture. Combine until the batter is very thick and can be formed into a large ball of dough.
  3. Divide the dough into two smaller balls and place each ball on a 12-inch sheet of plastic wrap. Using the plastic wrap to keep the dough from sticking to your hands, shape each ball into a 10-inch log. Cover each log completely with plastic wrap and place in the refrigerator for at least 1 hour.
  4. Heat oven to 350°F. Line 2 baking sheets with parchment paper. Slice each log of dough into 20-21 slices. Place 1 inch apart on the baking sheets.
  5. Bake for 15 to 18 minutes, until the edges of the cookies appear to be dry. These cookies do not spread or change their shape.
  6. Allow cookies to cool for at least 15 minutes on the baking sheets before moving to a cooling rack. The cookies will easily crumble if moved immediately from the baking sheets. After 15 to 20 minutes, place cookies on a cooling rack. Allow to cool completely.
  7. In a microwave-safe glass bowl, melt 12-ounces chocolate morsels using a microwave for 20 seconds at a time, until fully melted. Stir chocolate each time its heated. Stir in 1⁄2 teaspoon peppermint extract.
  8. Set a wire cooling rack over a baking sheet Dip cookies one at a time into the melted chocolate and remove with a fork to the cooling rack. Cool until chocolate is hardened.

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