Happy Holidays! Today we gift you our Thin Mints recipe, courtesy of our second cookbook BabyCakes Covers the Classics. It’s our personal favorite recipe this time of year and we hope you love it too!
1 1/2 CUPS BOB’S RED MILL GLUTEN-FREE ALL PURPOSE FLOUR
1 1/3 CUP SUGAR
1/2 CUP UNSWEETENED COCOA POWDER
1/4 CUP ARROWROOT
1 TEASPOON BAKING SODA
1 TEASPOON XANTHAN GUM
1 TEASPOON SALT
1 CUP UNSCENTED COCONUT OIL OR CANOLA OIL
1/2 CUP UNSWEETENED APPLESAUCE
2 TABLESPOONS VANILLA
1 CUP ENJOY LIFE CHOCOLATE CHIPS
3 TABLESPOONS MINT EXTRACT
Preheat oven to 325 °F. Line 2 baking sheets with parchement paper and set aside.
In a medium bowl combine the flour, sugar, cocoa powder, arrowroot, baking soda, xanthan gum and salt and whisk together. Add the coconut oil, applesauce, and vanilla and continue mix with a rubber whisk until a thick dough forms. Drop the dough by the teaspoonful onto the prepared cookie sheets. about 1 1/2 inches apart. Gently flatten each mound of dough, smoothing the edges with your fingers. Bake for 7 minutes, rotate the cookie sheets and bake for 7 minutes more. Let cool for 15 minutes.
Meanwhile, combine the chocolate chips and mint extract in a small saucepan and place over medium heat. Cook, stirring, until the chips are just melted. Do not overcook. Remove from the heat. Dunk the top of each cookie into the melted chocolate and place on in a single layer on a platter. Let the chocolate dipped cookies set in refrigerator for 20 minutes before serving.