Recipe :: Gluten-Free White Chocolate-Covered Thin Mint Cookies

 image via {their picture was prettier than the one that came with the recipe I used :)

image via {their picture was prettier than the one that came with the recipe I used :)

A couple of Christmases ago, my brother and sister-in-law were visiting her sister's family in Oceanside, CA and I was lucky enough to get invited to join them for the festivities.  Not one to arrive at a party empty-handed {see my post on hostess gifts} I decided to bake some Christmas cookies.  I had slightly selfish reasons as well, I wanted gluten-free cookies so I could get my sugar fix in!

I hit up Pinterest to find the perfect recipe and I settled on Brittany Angell's Gluten Free Peppermint Bark Cookies.  I did make a slight change in that Brittany's recipe included a dairy free white chocolate recipe -- I'm not dairy free and didn't want to have to go through the extra steps to make the coating that way, so I just melted white chocolate chips instead.  The cookies tasted like white chocolate covered thin mints {thus the title of this post} and were a big hit!  In fact, my sister-in-law's sister {wow, that's kind of a mouth full} asked if I could bring them again this year.  Of course I'm happy to oblige and plan to spend today baking up a storm!

Here is the recipe for the GF White Chocolate-Coated Thin Mint Cookies ::

Mint Chocolate Wafers Ingredients::

  • 1 cup packed blanched almond flour {it must be blanched!}
  • 1/4 cup packed cocoa powder
  • 1 tsp Peppermint Extract
  • 1/4 cup organic cane sugar
  • Pinch of salt
  • 2 Tbs water
  1. Preheat the oven to 350 degrees
  2. In a bowl or in a food processor combine all of the ingredients. Stir (or process) until the dough comes together.
  3. Roll out between two sheets of parchment paper until it is 1/8 inch thick. Using a small circular cookie or biscuit cutter cut the dough.
  4. Place the circles of dough onto a large cookie sheet with parchment or a nonstick baking pad. Re-roll out the dough and continue until it has all be cut into circles. Place all of the cookies onto the one large sheet. They will fit, and can be placed closely together as they will not spread.
  5. Bake 10-12 minutes. Remove from oven and allow them to cool 30 minutes. They will become firm and crisp as they cool.

While the wafers are cooling, you can start to make the white chocolate coating you are going to dip them in.

White Chocolate Coating Ingredients::

  • 1 12-oz bag of high quality white chocolate chips
  • Candy canes or peppermint candies
  1. Melt the chocolate in the microwave or a double-boiler.  
    • Make sure not to put too much water in the double boiler -- last time I made these cookies I put too much water in the double boiler and the chocolate totally seized up. I got a pretty decent arm workout trying to un-seize the chocolate!
  2. Place a sheet of parchment onto a large cookie tray (or the largest tray that you are going to be able to fit into your freezer). One at a time dunk the cookie all the way into the white chocolate so that it completely cover the top surface. Lift the cookie out of the chocolate allowing the excess to drip off. Keep the cookie horizontal so that the top layer of chocolate stays on. After a moment of allowing the chocolate to drip off- run the bottom side of the cookie across the bowl to swipe off any extra chocolate. (This will help prevent the chocolate from pooling on the edges of the cookie when it hardens).
  3. Place the drip free cookie onto the sheet of parchment. Continue with the rest of the batch. Place the tray of coated cookies into the freezer for 15-20 minutes until firm. (Note: they may not look pretty at this point).
  4. Once chilled and firm- repeat the process dunking the cookies into the white chocolate a second time. This time when you place them back on the cookie tray. Sprinkle each cookie with crushed peppermint candy. Place them back into the freezer. Once hard they are ready to eat!