New York Peppermint Patty Thin Mints
Who doesn't love a little mint with their chocolate? This gluten free New York Peppermint Patty Thin Mint recipe gives the bold peppermint taste of a Peppermint Patty and the crispness of a Thin Mint. It's everything you love about minty chocolate treats all in one package. As an added bonus, it uses Young Living Peppermint Vitality Essential oil which is used for many health purposes including a healthy gut. Contact me if you wish to purchase the Peppermint Vitality oil. Enjoy!
*Note: Please do not attempt to use any other brand of Peppermint essential oil for this recipe because many essential oil brands are dangerous to consume.
Find the original recipes at whereyougetyourprotein.com and glutenfreeonashoestring.com
- Chocolate Wafer
- All Purpose Gluten Free flour blend (I used Great Value All-Purpose Flour Blend) - 1 3/4 c. (245 g)
- cocoa powder - 1/2 c. (40 g)
- xanthan gum (only if your flour blend does not include it...Great Value brand does include it so if you are using it, just omit this ingredient) - 3/4 tsp.
- sugar - 3/4 c.
- salt - 1/4 tsp.
- unsalted butter (room temperature) - 8 tbs. (112 g)
- egg - 1 (50 g weighed out of shell)
- vanilla extract - 1 1/2 tsp.
- Chocolate Coating
- semi-sweet chocolate chips (gluten free) - 1 cups
- Young Living Peppermint Vitality Oil 10 drops (you could also try 1/2-1 tsp of peppermint extract, but I have not tried it in this recipe)
- coconut oil - 1 tsp.
Chocolate Wafer Cookies
- Preheat oven to 325 degrees.
- Mix the dry ingredients together in a bowl. (If the cocoa is lumpy just sift the whole mixture)
- Add in the butter, egg, and vanilla. Mix until combined. You may have to mix with your hands towards the end until it is a smooth shiny ball.
- Put the ball between two pieces of parchment paper and roll with a rolling pin until it is about 1/8 inch thick (or about the thickness of a nickel).
- Cut into the desired sized circles using a glass rim or a cookie cutter. Peal off the dough in between the circles.
- Transfer the parchment paper with the circles onto a baking dish. I don't like to try to take the cookies off the parchment paper until after they are baked because they tend to smoosh together and lose their shape if you try to get them off the parchment paper when the dough is raw.
- Bake for about 9 minutes until the cookie bounces back when pressed with your finger.
- Cool on a cooling rack.
- In a double boiler (you can also just use a small pan as long as you constantly stir the chocolate so it doesn't scorch), add chocolate chips, oil and Peppermint oil. Heat on low until the chocolate is melted and smooth.
- Turn off fire and dip each cookie, 1 at a time, in the chocolate. Put the cookie in top up into the chocolate and spoon chocolate over the top of the cookie. Using a fork, remove the cookie from the chocolate and tap as much excess chocolate off as possible by tapping the fork against the side of the pan gently until the chocolate looks smooth on top of the cookie.
- Place on the parchment paper. Once the parchment paper is filled up, or all the cookies have been dipped, place in the freezer for at least 15 minutes to solidify the chocolate.
- Store in an air tight container. You can keep them in the fridge or freezer.