August 10, 2010

Chocolate Mint Thins: Gluten Free Recipe

A little while ago I was contacted by the lovely people at Vitarium to come up with a recipe for the Vitarium Bake Off. I was honoured and very excited to play around with their flours as I didn't know of Vatarium and their Gluten Free Range! (honestly it can be very frustrating living in Western Australia at times - without the easy access to some of the products that Celiacs on the Eastern States have!)

I've used it as the gluten free flour in these hazelnut brownies and in these light and fluffy lemon sour cream cupcakes. Plus I've tried a few new gluten free recipes one sweet one savoury - the savoury recipe is coming soon!

I've never entered a competition like this before and have enjoyed reading the other entrants recipes - so many fabulous ideas! You can vote for and comment on my recipe for Gluten Free Chocolate Mint Thins on the Vitarium Bake Off site here.(wish me luck!)

Gluten Free Chocolate Mint Thins
(makes approximately 40cookies)

1 1/2 cups (215g) gluten free flour
3/4 cup (75g) cocoa
1/4tsp salt
1/4tsp baking soda
150g butter, softened
1cup (230g) castor sugar
3Tblspn milk
1/2tsp vanilla extract
1tsp mint extract
250g gluten free milk or dark chocolate
1tsp mint extract

Sift together the gluten free flour, cocoa, salt and baking soda into a bowl.

In a mixer cream the butter till light. Add castor sugar to the butter and beat until light and fluffy. Pour in the milk, vanilla and mint extracts and mix together, slowly adding in the dry ingredients. Beat on medium for a minute or two until a rough ball forms, it will be a bit crumbly.

Remove the dough and press into two round or square logs approximately 1 1/2inch wide. Wrap in plastic wrap and freeze for 30minutes.

Preheat oven to 180Deg Celcius. Line trays with baking paper.

Remove dough from freezer and unwrap. With a sharp knife cut 8mm slices of the dough. Roll the log as you go so that you don't have a flat edge, or if square then roll to next edge as the pressure of cutting may change the shape of the log a little. Lay 'cookies' on the tray approximately 4cm apart and bake for approximately 12-15minutes. Remove from oven and allow to cool.

As the cookies are cooling melt chocolate and extract in a bowl over hot water until thin. Drizzle or spoon chocolate ntop of cooled cookies or alternative dip cookies halfway into chocolate and allow to dry on cooling rack.

Will keep in an airtight container for approximately 5days. 

Enjoy with a coffee, cup of tea or just munch throughout the day as my man has been doing!


  1. followed recipe as is, added about 1/2 tsp of mint extract came out fantastic. 9 minutes in my oven, will make again!

  2. This might be my favorite cookie ever! Made no changes and it came out great!

  3. Sarah - Yes, my cookies only took about 11minutes the second time round - will amend the recipe for shorter cooking time in a fan forced oven!

    Gabby - glad you enjoyed them - they are deliciously crunchy and more-ish!

  4. I would love one or two or 10 right now! Yum.

  5. Hi Jas, I wanted to let you know that I added these to my favorite recipes from last week. Can't WAIT to try them! Thanks!

    ~Aubree Cherie

  6. Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout ( Have a look and if interested, use our online form to add your blog ( ). thanks, Josh

  7. here is so many inspirations!

    have a nice time!

  8. Yum! Thanks for sharing this recipe. I am so going to try it out.

  9. wow.Chocolates!! I really love it..I am going to make this in our cooking class..I wish I can get the perfect taste. Thanks for the share.

  10. Simply GF - If you're a bit of a cookie fiend like my man 10 would be closer to what you're after :)

    Aubree - thank you so much!

    Josh - Thanks but no-thanks , I don't do many giveaways.

    Paula - Thank you.

    Nellbe - enjoy that minty chocolatey crunch :)

    Julie - wow - in a cooking class? Sounds fab! (watch them at about 10mins in the oven, they can be overcooked rather quickly!)

  11. I made these cookies and I can honestly say I will be making these cookies for a long time!

  12. This might be my favorite cookie ever! Made no changes and it came out great!

  13. Looks yummy! I love mint and chocolate together.

  14. Well, i am going to make this in our cooking class..I wish I can get the perfect taste, thanx for the post.

  15. Gotta love thin mints! i just made thin mint chunk cookies and thin mint cupcakes.

  16. Sweet. I really love chocolates..I am going to make this in our cooking class..I wish I can get the perfect taste. Thanks for sharing it.

  17. I made these a few weeks back, and they were superb. The mint flavour melted in your mouth and was absolutely lovely. I've used this recipe several times now - but altered it to include double chocolate chip cookies and even "white" cookies with jelly beans in (ok - they weren't a fave!). Have made the red velvet cupcakes today, and already 2 are gone! Thanks for sharing.


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Happy Gluten Free Baking xx