Double Chocolate Mint Oreo Cookies (Gluten-Free Dairy-Free)
An ultra minty and chocolatey gluten-free dairy-free take on those Girl Scout thin mint cookies! These cookies are packed with chocolate, minty goodness, and taste like more!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 Cups Bob's Red Mill Gluten-Free 1:1 Baking Flour
- ½ cup Cocoa Powder
- ⅔ Cup Brown Sugar (dark or light works)
- ⅓ Cup White Granulated Sugar
- 1 Cup Vegan Butter (softened)
- 15 Mint Gluten-Free Oreos (+ more for crumbling on top of dough)
- 1 cup Dairy-Free Dark Chocolate Chips (melted)
- 1 Large Egg
- 2 tsp Peppermint Extract
- 1 Tsp Vanilla Extract
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Sea Salt
- 11 oz Bag of Dairy-Free Milk Chocolate Chips (add more or less according to your preferences)
- + Sea Salt for topping (optional)
- ⅓ cup Dairy-Free Dark Chocolate chips
- ½ tsp Peppermint Extract
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!