Crisp Gluten Free Chocolate Cookies / Wafers (Girl Scout Thin Mints)

Refrigerated dough is so much easier to handle and prevents dough from spreading too much. In addition, chilled dough helps create crisp cookies. That’s exactly the features this cookie dough provides. They resemble the crunch of Thin Mints¼ Girl Scout Cookies. You’ll never miss the real thing.

These crisp and crunchy gluten free chocolate cookies perfect for dipping in chocolate to make Thin Mints; or create long sticks to use as a garnish in desserts. I use them for pie crust, as well.

I really enjoy the idea of the Thin Mint Girl Scout Cookie Recipe that is already on this site, but when I’ve made them in the past with regular rice flour they turned out too gritty, and did not stay crisp very long. I tried allowing the batter to rest, but it still presented a gritty texture. I’ve decided to use the recipe below from now on, as they are super crisp, and stay crisp. I just coat them with a mixture of melted chocolate, powdered sugar, and mint extract. You don’t have to coat them in chocolate, though. You may roll them out into long sticks and use them as

You don’t have to coat them in chocolate, though. You may roll them out into long sticks and use them as a garnish in parfaits; add the plain cookies to ice cream or other desserts. The crispy texture makes a wonderful contrast for creamy desserts. The nice thing about this recipe is that it can be made dairy-free. And if you wish to dip them in chocolate, just use a dairy-free chocolate that melts well. I hope you enjoy these as much as I did.

Crispy Gluten Free Chocolate Wafers


Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 15 minutes

Yield: Approximately 3 dozen 2-inch cookies (not counting scraps).

Makes 3 dozen 2-inch cookies or 2 pie crusts

Crispy Gluten Free Chocolate Wafers

A crispy gluten free chocolate cookie / wafer, perfect for dipping in chocolate. Add mint extract for cookies to resemble Gluten Free Girl Scout Thin Mints.


    For the Cookies:
  • 1-1/2 cups + 1 tablespoon Carla's Gluten Free All-Purpose Flour Blend recipe, divided
  • 1/2 cup gluten-free Dutch processed cocoa powder
  • 3/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons shortening
  • 3 tablespoons neutral-flavored oil
  • 1 cup confectioners’ sugar
  • 1/2 cup granulated sugar
  • 2 extra-large (or large) egg yolks, at room temperature
  • 1/4 cup water
  • 2 tablespoons cold water
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon confectioners’ sugar, for dusting
  • For the Chocolate Coating (per dozen cookies):
  • 1 cup gluten-free chocolate, minced
  • 2 teaspoons confectioners’ sugar
  • 16 drops mint extract, or to taste


    To Make the Cookies:
  1. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
  2. In a large bowl, whisk together flour blend, cocoa powder, salt, and baking soda; set aside.
  3. In the bowl of your mixer, whip shortening and oil on high speed until combined. Add sugars and beat until thoroughly blended.
  4. Add egg yolk, water, and vanilla; mix on low speed.
  5. Add flour mixture, fit your mixer with the paddle tool, and mix to combine.
  6. Scoop dough out onto a sheet of plastic wrap. Shape into a disc. Wrap thoroughly and refrigerate for 20 minutes.
  7. Preheat the oven to 325°F.
  8. Transfer dough to a surface lightly dusted with confectioners’ sugar. Place dough on the dusted surface, lightly dust the top of the dough with confectioners’ sugar, and roll out to 1/8-inch thick. (Note that they rise a little more than double in height.)
  9. Cut cookies using a 2-inch round biscuit cutter or cookie cutter of choice. Transfer to the prepared baking sheets, spacing them at least 1-inch apart.
  10. Bake for 12 - 13 minutes. They should be hard once thoroughly baked, prior to cooling.
  11. Immediately transfer cookies to a wire rack to cool completely. Grind them and combine them with butter and sugar to make a chocolate cookie pie crust; or coat with chocolate and mint.
  12. To Make Chocolate Coating:
  13. Make one batch of melted chocolate at a time; it sets up quickly. In a heat-proof bowl over simmering water, add chocolate, confectioners’ sugar, and mint. Stir until chocolate melts. Lower heat.
  14. Using a truffle, dinner, or fondue fork, dip cookies one at a time into the chocolate. Transfer to a parchment-lined cookie sheet. (Do not use a silicone mat. You need the friction of the parchment paper. Baking mats cause the cookies to slide and make a mess.) Refrigerate until firm.
  15. Freeze leftover cookies by placing them in a single layer on a cookie sheet. Then freeze in resealable bags. Defrost at room temperature.


Powdered sugar makes a much softer cookie dough, but a very light and crispy cookie.

If refrigerating for longer than 1 hour, wrap in plastic wrap.

If dipping the cookies in chocolate, do not heat more than 1 cup of chocolate at a time for dipping, as it sets up pretty fast.

*The chocolate coating recipe only coats one dozen cookies while the recipe makes three dozen. You need to make the chocolate in small batches to prevent it from setting. Therefore, you will need to make three batches of the chocolate mixture.

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