Gluten Free Thin Mint Brownie

I have a confession. I think I have a slight obsession with girl scout cookies. Whatever the type, Samoas, Lemonades, Tagalogs, you name it. But Thin Mints, those are my favorite. And who would've thought, Thin Mint brownies. Smooth chocolaty brownie with a minty icing on top. Perfect for parties, school lunches, whatever. These were gone at our house in 2 days.  Ever since we bought mint at the grocery, I've had mint on the brain. Oh, the possibilities are endless!

 

 

Recipe

 

Brownie Recipe

 

1. Make brownie layer and add 1/2 tsp peppermint extract, more or less per taste. Bake for about 15-20 minutes (less for very fudgy brownies, and more for less fudge-like brownies)
2. Let cool for 20 minutes.

Peppermint Icing:

 

1/2 bag chocolate chips (I use Enjoy Life)
2 Tbs shortening
1/3 tsp peppermint extract (plus more per your taste)

1. Add chocolate chips and shorting to medium sauce pan on medium low heat. Mix continually until melted. Remove from heat and mix in peppermint extract.

Once the brownies are made, add the peppermint icing on top and smooth with an angled spatula. Cut into squares and enjoy! Store in a cool, dry place. Lasts for about 3 days, but is best eaten the same day.

Thin Mint Pie

Happy St. Patrick's Day!!

 

 

 

Now since I missed 3.14 or pie day, I combined the two holidays into one recipe - thin mint pie! I've been dreaming up this recipe ever since I made homemade thin mints.

Oh I can't take it, I need to go grab another slice... Oh and I learned it the hard way, don't forget to grease the pan!

 

 

 

 

 

 

Thin Mint Pie

 

Crust:

1 3/4C all purpose flour

1/2C dutch process cocoa powder

1/3C brown sugar

1/4C granulated sugar

1/4tsp kosher salt

1/4tsp baking soda

1/4tsp baking powder

6Tbs shortening melted and cooled

1 extra large egg, beaten

1/2tsp vanilla extract

4Tbs honey

1/2tsp mint extract

 

5T shortening

 

1. Preheat oven to 350, and line a baking sheet with parchment
2.  In a medium bowl whisk flour, cocoa powder, sugars, salt, baking soda, and baking powder, making sure to smooth lumps out of brown sugar.
3. In another medium bowl combine shortening, egg, vanilla, and honeyand mint.Then, make a well in the center of the dry ingredients, and pour wet ingredients into the well. Mix dough until it begins to come together. The dough should be dry. If needed add 3-5Tbs of water to soften dough until workable, but not sticky.
4. Roll thin and place onto baking sheet. Bake for 10-15min or until toothpick comes out clean. The dough should be relatively dry. Let cool and transfer to a blender to blend until fine crumbs form. Transfer to a bowl and add 5Tbs shortening and use a fork to combine so all crumbs are moist.
5. Grease a pie pan and using wet hands, place crumbs into pan and mold to form crust. Save 4Tbs and set aside.

 
Filling:
2 cans coconut milk
pinch salt
1/4C arrowroot
1/4C honey
2Tbs vanilla extract
1/2C cocoa powder
1/2tsp mint (plus more to your taste)

1. In a medium bowl, whip coconut milk with a hand mixer. Add additional ingredients and whip for additional 3 minutes. Place in fridge for 30min.
2. Once out of fridge, whip once again.

Assembly:

1. Place the filling into the pie pan and use a spatula to smooth. If desired top with leftover crust crumbs and/or chocolate chips. Or you could always add some homemade thin mints!
2. Freeze for 2 hours. Then place in fridge.
3. Enjoy!

Notes: This pie lasts about 4 days (but who says the leftovers will last that long:) Arrowroot can be substituted for corn or tapioca starch.



Gluten Free Thin Mints

 The name says it all. At first I was upset the Girl Scouts don't sell gluten free Thin Mints. But then I thought, the Girl Scouts don't owe me a thing. I could make a gluten free cookie better than their gluten covered version. Think of all of the possibilities of gluten free Thin Mints... Thin Mint pie crust, Thin Mint brownies, Thin Mint ice cream, Thin mint puppy chow, Thin Mint truffles, Thin Mint cupcakes, oh the possibilities are endless! Ever since we've bought mint extract, I've been on a mint kick, so look out! Oh and when you make these your house will smell like mint...:)

Oh, look at all of the snow!

Yumm...

 

Recipe-

Ingredients:
(Cookie)

2/3C gluten free flour blend
1/4 tsp xanthan gum
1/3C dutch process cocoa powder
1/4C canola oil
1/4C agave
2 Tbs sugar
1/2 tsp vanilla extract
1/2 tsp peppermint extract

(Coating)

1/2 bag chocolate chips (I use Enjoy Life)
2 Tbs shortening
1/3 tsp peppermint extract (plus more per your taste)

1. Combine agave, canola, sugar vanilla extract, and peppermint.
2. Add flour, xanthan gum, and cocoa powder to wet mixture. Mix thoroughly.
3. Once dough has been combined, scoop onto a sheet of parchment paper. Using the sides of the paper, roll the dough into a log shape, until the desired diameter for cookie is reached. I made mine relatively small- 1in. Freeze for at least 1 hour.
4. Preheat oven to 350.  Line a baking sheet with parchment.
5. Take dough from freezer and use a sharp knife to cut slices. Place cookie slices on a cookie sheet and reshape to round edges if needed.
6. Bake 11-14 minutes depending on size of cookie. Make sure not to over bake. Cool on pan for a couple of minutes, then transfer to wire rack to let cool completely.
7. While the cookies are cooling, make the coating. Add chocolate chips and shorting to medium sauce pan on medium low heat. Mix continually until melted. Remove from heat and mix in peppermint extract.
8. Once cookies have cooled, dip in chocolate, then transfer a container in the fridge for 10 minutes to set. Voila! You have just made gluten free Thin Mints! Now pat yourself on the back and eat one...or two...:)

Notes: These cookies freeze very well for long time storage, but odd are they won't last for more than a couple of days, or hours:) The agave can be substituted for maple syrup. The xanthan gum can be substituted for guar gum. From start to finish this recipe takes about 1h 45min, but that's factoring in the 1h of freezing time for the dough.