“What’s a record?” asked a niece.
Finally, something I know about.
Not kidding here. I’ve been helping with homework for the past couple of months and here’s what I’ve learned: I am NOT smarter than a fourth grader. Lattice multiplication? Honestly.
We headed to the basement for a trip back in time. Before too long, I started waxing nostalgic about unusual food that my mom used to make. She also had a thing for Girl Scout cookies and would buy hundreds of boxes each year. Mostly thin mints that promptly went into a basement freezer. Of course, that was back in the day before BOTH of us were diagnosed with celiac disease.
Regular Girl Scout cookies are off limits now, but before anyone starts thinking, “poor you for missing out” – I was very lucky to get diagnosed. Stayin’ Alive is awesome. Unfortunately, my mom is suffering the consequences from decades of undiagnosed celiac disease: severe osteoporosis, arthritis, etc. But she’s glad to get her mint cookie fix once again. And she still enjoys the Bee Gees. Must run in the family because one of the nieces just said:
“I want to listen to the Bee Gees over and over for the rest of my life.”
My work here is done.
Adding natural peppermint oil to the cookie dough will make your cookies even better than the real thing. Unless you want to share these gems, you should definitely hide your finished cookies in the freezer. Need a quick fix? Check out these 3-Ingredient Thin Mints.
- 1 1/2 cups gluten free flour
- 1/4 cup unsweetened cocoa powder
- 1.5 teaspoons guar gum
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup organic shortening
- 1 egg
- 1/2 cup sugar
- 1/2 teaspoon each, pure vanilla extract and peppermint oil
- 1 bag chocolate chips
- 1/2 teaspoon peppermint oil
Line two cookie sheets with parchment paper.
In a medium bowl, combine: gf flour, cocoa, guar, cream of tartar, baking soda, and salt. Cut in shortening.
In a separate cup, combine: egg, sugar, vanilla, and peppermint. Add to flour mixture and blend thoroughly. Add water a tablespoon at a time, until the dough comes together. Gather dough into a ball and refrigerate until slightly chilled.
Preheat oven to 350 degrees when you're ready to roll dough out. Roll out using powdered sugar to keep dough from sticking to work surface. Or roll dough between layers of parchment paper. Peel top layer of parchment off and cut into shapes. Use a spatula to transfer cookies to a parchment lined cookie sheet. If dough gets too warm and sticks to paper, place in fridge (or freezer) to chill. Gather scraps of dough into a ball and re-roll to make more cookies.
Bake for 10 minutes. Let cookies cool before dunking in chocolate.
Reserve 1/3 cup chocolate from a bag of chips. Melt rest of chocolate in a microwave safe bowl or over a double boiler. Remove from heat. Add reserved chips to already melted chocolate. Stir until new chips are melted and combined. This is the easiest way to fake-temper chocolate. Note: a teaspoon of melted coconut oil can be added to thin chocolate if needed. Stir in 1/2 teaspoon peppermint oil. If you like your cookies extra minty, add a bit more peppermint.
Working quickly, dunk cookies into chocolate, using a fork to turn and completely coat each cookie. If you must heat chocolate again, do it gently. Knock off excess chocolate by gently tapping the edge of bowl before placing cookies on a parchment lined baking sheet. Cooling completely at room temperature will give you the best finish.
If dough is too cold, it can be difficult to work with. If it's too warm, it'll stick to parchment paper. The fridge is your friend.
No guar gum? Sub psyllium husk powder (same amount) or xanthan gum (scant 1.5 teaspoons).
Roll cookie dough out and place on a cookie sheet before freezing for later use.This is much easier than working with a frozen hunk of cookie dough.
If a test cookie spreads too much, chill the cut-out cookies before baking.
A combination of flours usually gives the best result for baked goods. Both sorghum and rice flour blends work well.