Gluten Free Chocolate Mint Chip Cookies Recipe

Satisfy your Thin Mints craving with these decadent, gluten-free chocolate mint chip cookies! Inspired by a family's quest for a gluten-free Girl Scout cookie alternative, this recipe delivers incredible mint chocolate flavor without the gluten. Made with a blend of Bette Hagman's Featherlite and gluten-free flour, these cookies are perfectly chewy and freeze beautifully for later enjoyment. Get ready for a delightful minty explosion in every bite!

Prep Time 20 mins
Cook Time 28 mins
Calories 130.4 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Gluten Free Chocolate Mint Chip Cookies 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Gluten Free Chocolate Mint Chip Cookies

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How to Make Gluten Free Chocolate Mint Chip Cookies

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together gluten-free flour blend, baking soda, salt, and cornstarch.
  3. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup Crisco, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
  4. Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in 1 cup Andes mint chips (or your favorite brand).
  7. Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown. Do not overbake!
  9. Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely. These cookies freeze exceptionally well!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

51g

Fat

19g

Carbs

4g