Gluten-Free Thin Mints

It’s Girl Scout cookie time again. At first I wanted to resist it; but then seeing the flood of tweets and Facebook statuses about them I knew I couldn’t and would have to give in. If the Girl Scouts ever start selling a gluten-free cookie, I’d be happy to support them; until then I guess I’ll be making my own. That feels like dangerous knowledge.

My favorite Girl Scout cookie has always been the Thin Mints. Have you ever eaten one straight out of a freezer? That’s good stuff. I also liked the lemon cream-filled shortbread cookies, but I hear they stopped making those. That doesn’t seem like a smart business plan, Girl Scouts.

 To make these I used coconut and almond flour, which are two of my favorite gluten-free flours to bake with. They also happen to be grain-free and could presumably pass as a “paleo dessert” even though that’s a bit of an oxymoron. Remember to give yourself a little extra time making these because the dough needs to chill before it can be baked.

Gluten-Free Thin Mints

Prep time: 45 minutes

Cook time: 20 minutes + more to coat

Ingredients(Makes 24 cookies):

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