Allergy Free Girl Scout Cookies

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Like so many of the best things in life, these Allergy-Free Thin Mints were the result of a happy accident. I’d been planning to bake a batch of my chocolate sandwich cookies, but rolled the dough too thin by mistake. So, I adapted the sandwich cookies into thin mints, and little bites of chocolate minty Heaven were born. But it was August, and not the appropriate time of year to debut such a recipe.

So, I waited, with bated breath, for the perfect time to roll it out: Girl Scout Cookie Season! I’ve always loved Girl Scout Cookies, despite the fact that I never made it past being a Brownie (which incidentally, I’d joined because I thought it was a group of girls dedicated to baking). But there are two problems with Girl Scout Cookies: 1) They are seasonal, and 2) They aren’t made for those with food allergies or intolerances in mind.

Enter the Gluten-Free, Vegan Girl Scout Cookie! Thin Mints that are free of Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. And the best part? They’re homemade, so if you feel like having allergy-friendly thin mints off-season, you can!

I’ve given proportions to bake up a large batch, so you can freeze some for later, or give them out to friends and family. These Allergy-Free Thin Mints are delicious for all, food allergic or not.

ALLERGY-FREE THIN MINTS

Makes 8 dozen cookies

 

Chocolate Wafers:

1 1/2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

3/4 teaspoon xanthan gum

1/4 cup + 3 Tablespoons Hershey’s “Special Dark” cocoa powder*

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/8th teaspoon salt

1/2 cup + 2 Tablespoons dairy-free, soy-free vegetable shortening**

3/4 cup granulated sugar

2 teaspoons pure vanilla extract

2 Tablespoons unsweetened applesauce

1 1/2 teaspoons Ener-G egg replacer mixed with 2 Tablespoons water

 

Mint Chocolate Coating:

3 3/4 cups dairy-free, soy-free chocolate chips***

5 Tablespoons dairy-free, soy-free vegetable shortening*

3 3/4 teaspoons peppermint extract

1. Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Whisk with the xanthan gum, cocoa powder, baking powder, baking soda, and salt. Whisk well, breaking up any lumps of cocoa powder. Set aside.

2.In the bowl of a stand mixer fitted with the paddle attachment, beat shortening and granulated sugar on medium speed, about 2 minutes till fluffy. Add vanilla extract, applesauce, and egg replacer, and mix till combined, about 30 seconds.

3. Add dry ingredients to stand mixer, in two batches, mixing on medium-low speed, until fully combined, scraping down sides of bowl as necessary.

4.Using a rubber spatula, transfer cookie dough to a sheet of parchment paper. Mold into a ball. Cut in half, and transfer one half to a second sheet of parchment. Cover both with a top sheet of parchment paper, and use the palm of your hand to press dough down into disks. Roll out dough to 1/8th-inch thick. I like to use my trusty rolling pin rings to do this.Transfer rolled out dough to a cutting board, or trays, and chill in fridge at least 2 hours until firm.

5.Preheat oven to 325°F. Remove one sheet of dough from fridge, and peel off top sheet of parchment. Using a 1 1/2-inch biscuit cutter cut out cookies. Transfer to parchment lined baking tray, spacing cookies about 1-inch apart. You may want to use a frosting spatula to transfer the cookies. You should be able to fit about 24 cookies per baking tray.

 

6.Bake in center of the oven 10 minutes, till set. Transfer tray to cooling rack, and let cool on tray 5 minutes, before transferring cookies to cooling rack to cool to room temperature. Repeat with remaining dough, gathering up scraps and re-rolling until you’ve used it all. I sometimes roll it out and stick it in the freezer for a few minutes to get it to firm up again.

7. Once cookies have cooled to room temperature, dump them all into a freezer safe container, and stick them in the freezer, uncovered for about 30 minutes to chill. This will simplify the coating process.

8.Combine chocolate chips and shortening in a microwave safe bowl, and melt in microwave, stopping to stir about every 30 seconds, for a total of about 2 minutes. Do not overcook, as chocolate burns easily. Remove from microwave, and stir till smooth. Add peppermint extract, and mix in well.

9. Remove a handful of the chocolate wafers from the freezer. You will be making these cookies one at a time. Drop one cookie into the melted chocolate mixture. Use a fork to flip it once, so both sides are now coated. Use the fork to lift the cookie out of the chocolate mixture, and run the bottom of the fork along the edge of the bowl, wiping off the extra drips of chocolate. Set coated cookie down on parchment lined baking tray. Repeat, until you’ve coated all the cookies. You can let them set at room temperature, but I speed up the process by sticking them in the fridge for about 30 minutes, till set. Once the cookies have set, store them in an airtight container, between layers of parchment or wax paper. Keep them in the fridge, or, for longer-term storage, keep them in the freezer! Frozen thin mints are also a real treat!

 

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Allergy-Free Thin Mints

© 2011 by Cybele Pascal

*Hershey’s “Special Dark” cocoa is a rich blend of natural cocoa powder and Dutch process cocoa powder. If you prefer, you may sub another brand of natural cocoa powder in its place.

**Spectrum Organic Vegetable Shortening is dairy-free and soy-free

*** Enjoy Life Semi Sweet Chocolate Chips are allergy-friendly

(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)

SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.

 

48 Responses

  1. EveAllease says:

    Ok. it’s official. Cybele Pascale you are a bonofide GENIOUS and God Send.

    Thanks for all you do! I can not WAIT to make these!!! I’m spreading the word!!!

  2. EveAllease says:

    *bona fide* GENIOUS and God Send :D

  3. Oh yum Cybele! I can’t wait to make a batch of these! nice work!

  4. Norma S. says:

    My daughter made me a version of these for Christmas – OMG!!! they are so awesome! You will never have to look longingly at the Girl Scout sales table in front of your local supermarket ever again!

  5. Emily says:

    Thank you for another stunning (and delicious) recipe! Thin Mints were always my favorite when I was a girl scout. I can’t wait to try these :)

  6. cybele says:

    Hope you like them, Emily!

  7. Zoe-Clare says:

    When my kids saw this recipe (especially the photos) it was met with loud cheers. Can’t wait to try them! I suspect I won’t hear the end of it until I make up a batch…

  8. Iratxe says:

    OMG!, they look scrumptious and tasteful!. I’m going to make them.
    Thank you Cybele.
    Un beso.

  9. Yum – my favorite cookies! I don’t typically get this fussy in the kitchen these days, but these might just be worth it! Now I’ll have to work on a sugar free version…..

  10. Vicky says:

    Wow! These look wonderful!

  11. Amazing! Going to surprise my kids with these this weekend. And I love the fact that you joined Brownies because you thought it was all about baking. Too Funny! Thanks for another great recipe!

  12. Rebecca, I hope they enjoy them. Have a great weekend.

    cybele

  13. cookies look wonderful

  14. hope you enjoy them, torviewtoronto.

  15. Rebecca C. says:

    I just made these today. They are absolutely amazing. Thank you, from the bottom of my heart, for creating this recipe. This is my first Girl Scout cookie season eating allergy-friendly; now I don’t have to feel jealous. And honestly, these cookies are better than the regular Thin Mints being sold today. They remind of of how good TM used to be years ago, before they became so processed and cheap-tasting.

    Thank you, thank you, thank you!

  16. […] season. With a nod toward those who practice a gluten-free or vegan diet, Cybele Pascal posted a recipe for Allergy-Free Thin Mints. We haven't tried them, but they look just about right to […]

  17. Cindy says:

    Thank you for making my day brighter. I can’t wait to make these for my kids. I am having one of those overwhelming allergy mama days. sigh…
    Cindy

  18. Jennifer G. Miller says:

    Oh, this sounds heavenly. Don’t suppose you could try a Samoa in allergy free? I guess the coconut aspect makes it untouchable.

    • cybele says:

      Hi Jennifer,

      I don’t consider Coconut a tree nut, and neither does FAAN, or Canada! So yes, I could certainly try a Samoa recipe!

      I will!

      cybele

  19. Jennifer G. Miller says:

    Oh, I just love Thin Mints, and this recipe looks sooo delicious!!! My first favorite GSC is Samoas. Any chance you’re trying to recreate that one? She says in a pleading tone…

  20. Lori says:

    Wonderful recipe. I passed it along to a friend of mine who has celiac.

    If anyone is interested in a simple 3 ingredient Thin Mint recipe (that contains wheat), please take a look at my link.

    Lori
    http://jazzyallergyrecipes.blogspot.com/2010/05/simple-thin-mint-cookies.html

  21. SarahB says:

    I’m happy to see your version of Thin Mints! I combined a few online recipes and then made some more subs to make a batch when my girls (a Brownie and a Daisy) started selling in January. My little Daisy (Kindergarten Girl Scouts) was so excited to sell the cookies, but also devastated not to be able to eat them. Your look like they came out better than mine, so I’ll have to start with your recipe next batch!

  22. Lisa Imerman says:

    These look awesome. I have kids that can’t have dairy, gluten, soy and a few other things (some have multiple allergies some one, but of 4 kids, three have allergies and so do I to foods). My nephew can’t have peanuts, tree nuts, sesame or soy. These look awesome. I will be making some, just have to go get mint extract. Can you tell me what the substitution is for the egg replacer if I am ok using eggs?

  23. chris says:

    OK. So thin mints are my all time favorite cookie. I stopped buying them years ago just because of the lengthy ingredient list, but now that you’ve opened up heaven and shown me a gluten free version? Thank you, my dear. Thank you.

  24. cybele says:

    THanks for putting a smile on my face today, Chris!

  25. […] have been hunting for the ingredients for this recipe for Allergy Free Thin Mints since it first went online but could not find the Hershey’s “Special Dark” Cocoa […]

  26. […] Cybele Pascal Allergy Free Girl Scout Cookies […]

  27. […] at Cybele Pascal’s Site (btw, I’ve met her, she’s so friendly!!), I found a yummy Allergen Free Girl Scout […]

  28. Cal says:

    Can you make these without the xanthan gum?

  29. Sarah says:

    These were (are) absolutely outstanding. I made them at Christmas to provide an allergen-free alternative to sit side by side with my family’s creations. They were the hit among everyone, not just those with dietary restrictions. My mom has already asked me to bake up another batch and ship them to her! I plan to make again with orange extract as I think that chocolate/orange flavor combination is delicious and would be a nice variation from mint! Thank you!!!

  30. Emma says:

    These look sooooo delicious! I want to make them, but unfortunately I’m allergic to apples. Can I do a 1-to-1 sub of oil for the applesauce? Thanks! :)

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