March 8, 2010

Gluten Free Girl Scout Cookies - Thin Mints

Yes, this blog has turned into a cookie blog as of late, BUT it's National Girl Scout Week so I thought I'd pay tribute to the GSA. (Can I get a what-what?) Not only that, it's totally girl scout cookie season and everyone has been parading around the office with their boxes of cookies that just arrived.

Now I only got as far as a Brownie, so I don't have any fond girl scout memories to share, but I sure did love those cookies! Samoas were my favorite. I believe they are now known as "Caramel Delights". Delightful indeed. Also, every time I think of girl scout cookies, I think of the hilarious film, Troop Beverly Hills, starring Shelley Long...one of my favorites!

One of my boss's daughters was the office's girl scout cookie provider. I usually pop in her office to chit chat, but last week when everyone kept stopping by to pick up their cookies or drop off money, I couldn't help but wish I could have a) supported the troop or b) been able to eat those cookies!! I told my boss I was going to make my own cookies, just you wait.

Well, this weekend I set to it!

I did a little research and found that Nicole over at Baking Bites had already created the home-made girl scout cookies, I just needed to tweak them a little to make them gluten free. First cookie to be transformed? The old favorite, the Thin Mint.

Gluten Free "Thin Mints"
recipe adapted from Baking Bites

2 ¼ cups gluten free all purpose flour (I used Jules)
¼ cup cornstarch
6 tbsp unsweetened cocoa powder
½ tsp salt
1 cup white sugar
½ cup butter, room temp
cup milk (any kind)
½ tsp vanilla extract
¾ tsp peppermint extract

- In a medium bowl, whisk together flour, cornstarch, baking powder, cocoa powder, and salt.

- In a large bowl, cream together butter and sugar.

- With the mixer on low speed, add in the milk and extracts.

- Gradually add in the flour mixture until fully incorporated.

- Shape dough into 2 logs, about 1 ½ inches in diameter and wrap in plastic or wax paper and freeze for at least 1-2 hours, until dough in very firm.

Preheat oven to 375 degrees.

- Slice dough into round not more that ¼ inch thick - if they are too thick, they will not be as crisp (mine were kinda on the thicker side, so pay close attention to this part!)

- Place on a parchment or foil lined baking sheet. Cookies will not spread much, so you can put them closer together.

- Bake for 13-15 minutes, until cookies are film at the edges.

- Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate (I used Ghirardelli)
½ c butter, room temp (I actually left this out and they turned out fine)

- In a microwave safe bowl, combine chocolate and butter.

- Melt on high in the microwave, stirring every 45-60 seconds, until chocolate is smooth.

- Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.

- Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of wax paper to set for at least 30 minutes, or until chocolate is cool and firm.

- Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes a freakin' ton of cookies (about 3 ½ - 4 dozen)


Check back tomorrow for my favorite, Samoas!


12 comments:

Christopher And Tia said...

Oh! I just made my own gluten free thin mints today too! I'm going to post them on my blog later this week :)

YUMMMM THIN MINTS!

Jenn Sutherland said...

Whoa, Betsy! You just blew my mind with this one...you mean, I can have thin mints again?! Dang, I am going to have to give this one a go...and then invite some friends over to help me eat them!

GF Gidget said...

I might want to marry you. Just sayin'...

Betsy said...

Aww....thanks, ladies! And just wait until the samoas and tagalongs get posted! They were the bestest!!!!

Tia, I bet yours turned out better. These were yummy, but I made them just a tad too thick. Still delicious though!

Chandice said...

I can't wait for the Samoas!!! They're my FAV!!! Thanks for posting these awesome recipes. I love it!

Diana said...

I am bouncing in my chair! I am so excited. I miss these cookies so much! I'm going to try them this week. Thank you thank you thank you!

Anne said...

You don't know what this means to me!! I felt so bad turning down the girl scouts this year. Any recipe similar to the trefoils???

Anonymous said...

Just be sure the chocolate you use is Gluten free. They all aren't!

Diana said...

I made these yesterday and oh my but they are good!I wasn't sure how much baking powder to add since it was listed in the directions not the ingredients so I went with teaspoon.
Oh and they were really dry when I tried to roll them into logs, not quite sure what to do about that.

Diana
www.pencildancer.com

Stephanie said...

Hey I don't know if anyone will see this but here goes...

I can't eat the cookies but I just donate the amt I would have spent on cookies to the girl scout.

The coolest thing was when the mom who was with her daughters selling cookies almost cried when I gave them the money and didn't take the cookies.

100% of the money donated goes to the girl's projects that they are raising money for. When selling cookies they only get a smaller % so it takes way longer to earn what they need.

Just thought you'd like to know.

Stacy Malinow said...

Please support my petition for the Girl Scouts to sell a gluten free and allergen free cookie. http://www.change.org/petitions/encourage-the-girl-scouts-to-sell-an-allergen-free-cookie

Annie from Illinois said...

This year, I asked if cookies could be purchased & donated. This troop was accepting donations, & then sending the purchased cookies to our troops overseas. I loved that idea, so I did it.
However, when everybody else was getting their cookies, I sure wished I could put a box of thin mints in the freezer like I used to, in my pre-gluten-free days.
Now, I can! Thank you sooooooooo much!