Recipe of the week: 

Gluten Free "Thin Mints"

 

Makes one dozen

Ingredients:  

• 1 1/2 cup chocolate chips (I used Nestle Toll House semi-sweet morsels)

• 1 1/2 tsp Peppermint Extract (I used McCormick Pure Peppermint Extract)

• 6 Gluten Free "Oreo" imitation cookies (I used KinniToos "Chocolate Sandwich Creme made by kinnikinnick)

• Cooling Rack

• Parchment Paper

Instructions:
1. Place a sheet of parchment paper over the cooling rack and set aside. 

2. Twist the Gluten Free "oreo cookies" into two halves.  Remove the cream filling by scraping with a butter knife and set aside the cookies.  

3. Double boil the chocolate chips and peppermint extract (making sure they don't burn by stirring periodically)

4. Once smooth and creamy, place cookies into chocolate, using a spoon scoop them out and place them on the parchment paper (on top of cooling rack).

5. Once all cookies have been dipped place the cooling rack (with cookies on top) into the refrigerator for 20-30 minutes until completely cooled and hardened.

6. Enjoy!  I keep mine in the fridge (I used to freeze my girl scout cookies so I like them cold but you can do whatever you want!)