Allergy-Free Thin Mints

Prepare the Dry Ingredients:

• Measure the flour mix by scooping it with a large spoon into a measuring cup, then level it with the back of a knife.
• In a bowl, whisk together the flour mix, xanthan gum, cocoa powder, baking powder, baking soda, and salt until well combined and free of lumps. Set aside.

Mix the Wet Ingredients:

• In a stand mixer fitted with the paddle attachment, beat the shortening and granulated sugar on medium speed until fluffy, about 2 minutes.
• Add the vanilla extract, applesauce, and egg replacer, and mix until combined, about 30 seconds.

Combine and Form the Dough:

• Gradually add the dry ingredients to the wet mixture in two batches, mixing on medium-low speed until fully combined. Scrape down the sides of the bowl as needed.
• Transfer the cookie dough to a sheet of parchment paper, mold it into a ball, and cut it in half.
• Place each half between two sheets of parchment paper, press down into disks, and roll out to 1/8-inch thickness. Transfer the rolled dough to a cutting board or tray, and chill in the fridge for at least 2 hours until firm.

Cut and Bake the Cookies:

• Preheat the oven to 325°F (165°C). Remove one sheet of chilled dough from the fridge and peel off the top layer of parchment.
• Use a 1-inch biscuit cutter to cut out cookies. Place the cookies on a parchment-lined baking tray, spacing them about 1 inch apart. Use a frosting spatula if needed for transferring.
• Bake in the center of the oven for 10 minutes, until set. Let the cookies cool on the tray for 5 minutes, then transfer to a cooling rack to cool completely. Repeat with the remaining dough, re-rolling scraps as needed.

Chill for Coating:

• Once all cookies have cooled to room temperature, place them in a freezer-safe container and freeze, uncovered, for about 30 minutes. This will help the coating process.

Make the Chocolate Coating:

• In a microwave-safe bowl, combine the chocolate chips and shortening. Melt in the microwave in 30-second intervals, stirring each time, until smooth (about 2 minutes in total). Do not overcook.
• Stir in the peppermint extract until fully incorporated.

Coat the Cookies:

• Remove a few cookies from the freezer at a time. Drop one cookie into the melted chocolate, flip it with a fork to coat both sides, then lift it out with the fork. Run the bottom of the fork along the edge of the bowl to remove excess chocolate.
• Place the coated cookie on a parchment-lined baking tray. Repeat for each cookie.
• Allow the cookies to set at room temperature or place them in the fridge for about 30 minutes to speed up the setting process.

Store the Cookies:

• Once set, store the cookies in an airtight container with layers separated by parchment or wax paper. Keep in the fridge or, for long-term storage, in the freezer.