Gluten-Free Mint Chocolate Cookies (Gluten-Free & Dairy-Free)

Think your gluten-free Girl Scout cookies but better. These mint chocolate cookies are ultra chocolatey, ultra minty, and gluten-free and dairy-free. The gluten-free mint chocolate cookies have the soft yet chewy texture of a classic chocolate chip cookie, but are filled with chocolate chips, crushed gluten-free mint Oreos, and drizzle with more dairy-free mint chocolate taste.

Make these cookies if you’re craving gluten-free Girl Scout cookies (with a dairy-free option)

These gluten-free and dairy-free double chocolate mint cookies are the ultimate gluten-free and dairy-free indulgence during Girl Scout cookie season. Made with gluten-free flour, plant-based butter, dairy-free milk and dark chocolate chips, these gluten-free mint chocolate cookies are safe to eat for those with gluten and dairy intolerances without sacrificing taste nor texture! Perfect for a snack or dessert, they’re easy to make and customizable to your preferences. Enjoy them warm from the oven or drizzled with dairy-free dark chocolate for an extra dose of decadence. Lastly, they’re also great for sharing with friends and family, or storing in an airtight container for a quick and delicious treat on the go.

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Tips on how to make these gluten-free double chocolate mint cookies:

• For best results, use the flour blend listed in the recipe. This recipe calls for Bob’s Red Mill 1:1 Gluten-Free Baking Flour and has not been tested using other blends. This is NOT sponsored (although, I wish), I just want to keep things simple for you and use the same flour blend in all of my recipe.
• Use any dairy-free or vegan butter. I find Trader Joe’s Vegan Buttery Spread is the least expensive option in my area and it works just fine. If you’re looking to splurge, Miyoko’s salted vegan butter is a great option and performs just like regular butter.
• If you’re not dairy-free, feel free to use regular dark chocolate and butter. Just make sure the butter is salted and you use the same amount that the recipe calls for.
• Let cookies cool before eating. I know you want to eat the cookies immediately, letting them cool will actually ensure they taste good. Sometimes dairy-free butter can have a weird taste when it’s hot out of the oven, so I always make sure to let my cookies cool at least 30ish minutes before diving.

What you need to make these gluten-free dairy-free double chocolate mint cookies:

Equipment:

• Large Baking Sheet
• Parchment Paper
• Rubber Spatula
• Stand Mixer (or Electric Hand Mixer, or a Whisk)
• Set of Bowls
• Measuring Cups
• Teaspoon Measurement

Main ingredients:

• Gluten-Free Mint Oreos
• Peppermint Extract
• Cacao Powder
• Bob’s Red Mill 1:1 Gluten-Free Baking Flour

How to make my these gluten-free mint chocolate cookie recipe:

Instructions

1. Preheat oven to 375°F.
2. In a medium, oven-safe bowl, melt 1 cup dark chocolate chips. Set aside and let cool.
3. In a medium bowl, mix together flour, cocoa powder, baking powder, and baking soda until ingredients are evenly distributed. Set aside.
4. In a large bowl, combine white and brown sugar, softened vegan butter, vanilla extract, peppermint extract, and salt. Whisk together until butter and sugar are fully combined. Then, mix in the egg until combined.
5. Pour the cooled melted dark chocolate into the large bowl and combine with wet ingredients.
6. Add 1/2 of the dry ingredient texture to the large bowl and mix until combined. Then repeat with remaining dry ingredients.
7. Crumble 15 gluten-free mint-flavored Oreo cookies and fold into dough.
8. Next, fold in entire bag of dairy-free milk chocolate chips and set dough aside.
9. Line large baking sheet with parchment paper.
10. Scoop approx. 2 tbsp of dough onto parchment-lined baking sheet. Fit as many scoops of dough on the baking sheet as possible, leaving at least an inch in between each scoop (they won’t spread much).
11. Crumble additional gluten-free mint Oreos and press two to three pieces into the center of each scoop of dough.
12. Bake at 375°F for 10 minutes or until edges are golden brown and the cookies are cooked through to your liking. 
13. Repeat with remaining dough.
14. While cookies bake, melt an additional 1/3 cup of dairy-free dark chocolate chips in a small microwave-safe bowl. Microwave in 30-second increments until chocolate is melted. Add 1/2 tsp peppermint extract, stir to combine, and set aside.
15. Once cookies are done baking, drizzle the melted chocolate over each cookie and either enjoy immediately or let sit until chocolate sets. Enjoy!

Enjoy these my take on gluten-free Girl Scout cookies? Here are more gluten free cookies recipes..