Our Disclaimer (The serious stuff)
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
Allergy-Free Thin Mints
gluten-free
dairy-free
$0.05 per serving
19 likes
Ready in 45 minutes
100
gluten-free,dairy-free,gluten free,dairy free
antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
Spoonacular Score: 12% 
My notes:
Allergy-Free Thin Mints could be just the gluten free and dairy free recipe you've been looking for. For 5 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 28 calories, 0g of protein, and 2g of fat per serving. This recipe serves 100. This recipe is liked by 19 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Foodista. If you have ener-g egg replacer, baking soda, my basic flour mix, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 9%, which is improvable. Users who liked this recipe also liked Allergy-Free Thin Mints, Gluten Free Thin Mints, and Gluten Free Thin Mints.
Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try McBride Sisters Brut rosé. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 24 dollars per bottle.
McBride Sisters Brut Rose
This sparkling wine exhibits a superb, long finish, backed by crisp acidity with complex aromas of red cherry, strawberry and floral notes.
» Get this wine on Wine.com
Ingredients
0.5 Tbsps
0.5 Tbsps
baking powder
0.75 tsps
0.75 tsps
baking soda
21.5 g
0.25 cup
tablespoons hershey's “special dark” cocoa powder
102.5 g
0.5 cup
tablespoons dairy-free
102.5 g
0.5 cup
tablespoons dairy-free
1.5 tsps
1.5 tsps
mixed ener-g egg replacer
204 g
1.5 cups
gluten-free my basic flour mix
150 g
0.75 cup
granulated sugar
3.75 tsps
3.75 tsps
peppermint extract
2 Tbsps
2 Tbsps
unsweetened applesauce
2 tsps
2 tsps
vanilla extract
0.75 tsps
0.75 tsps
xanthan gum
0.5 Tbsps
0.5 Tbsps
baking powder
0.75 tsps
0.75 tsps
baking soda
21.5 g
0.25 cup
tablespoons hershey's “special dark” cocoa powder
102.5 g
0.5 cup
tablespoons dairy-free
102.5 g
0.5 cup
tablespoons dairy-free
1.5 tsps
1.5 tsps
mixed ener-g egg replacer
204 g
1.5 cups
gluten-free my basic flour mix
150 g
0.75 cup
granulated sugar
3.75 tsps
3.75 tsps
peppermint extract
2 Tbsps
2 Tbsps
unsweetened applesauce
2 tsps
2 tsps
vanilla extract
0.75 tsps
0.75 tsps
xanthan gum
Equipment
Instructions
- Measure flour mix, using a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife. Whisk with the xanthan gum, cocoa powder, baking powder, baking soda, and salt. Whisk well, breaking up any lumps of cocoa powder. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat shortening and granulated sugar on medium speed, about 2 minutes till fluffy. Add vanilla extract, applesauce, and egg replacer, and mix till combined, about 30 seconds.
- Add dry ingredients to stand mixer, in two batches, mixing on medium-low speed, until fully combined, scraping down sides of bowl as necessary.
- Using a rubber spatula, transfer cookie dough to a sheet of parchment paper. Mold into a ball. Cut in half, and transfer one half to a second sheet of parchment. Cover both with a top sheet of parchment paper, and use the palm of your hand to press dough down into disks. Roll out dough to 1/8th-inch thick. I like to use my trusty rolling pin rings to do this. Transfer rolled out dough to a cutting board, or trays, and chill in fridge at least 2 hours until firm.
- Preheat oven to 325F. Remove one sheet of dough from fridge, and peel off top sheet of parchment. Using a 1 -inch biscuit cutter cut out cookies. Transfer to parchment lined baking tray, spacing cookies about 1-inch apart. You may want to use a frosting spatula to transfer the cookies. You should be able to fit about 24 cookies per baking tray.
- Bake in center of the oven 10 minutes, till set. Transfer tray to cooling rack, and let cool on tray 5 minutes, before transferring cookies to cooling rack to cool to room temperature. Repeat with remaining dough, gathering up scraps and re-rolling until youve used it all. I sometimes roll it out and stick it in the freezer for a few minutes to get it to firm up again.
- Once cookies have cooled to room temperature, dump them all into a freezer safe container, and stick them in the freezer, uncovered for about 30 minutes to chill. This will simplify the coating process.
- Combine chocolate chips and shortening in a microwave safe bowl, and melt in microwave, stopping to stir about every 30 seconds, for a total of about 2 minutes. Do not overcook, as chocolate burns easily. Remove from microwave, and stir till smooth. Add peppermint extract, and mix in well.
- Remove a handful of the chocolate wafers from the freezer. You will be making these cookies one at a time. Drop one cookie into the melted chocolate mixture. Use a fork to flip it once, so both sides are now coated. Use the fork to lift the cookie out of the chocolate mixture, and run the bottom of the fork along the edge of the bowl, wiping off the extra drips of chocolate. Set coated cookie down on parchment lined baking tray. Repeat, until youve coated all the cookies. You can let them set at room temperature, but I speed up the process by sticking them in the fridge for about 30 minutes, till set. Once the cookies have set, store them in an airtight container, between layers of parchment or wax paper. Keep them in the fridge, or, for longer-term storage, keep them in the freez
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Price Breakdown
Cost per Serving: $0.06
Ingredient
½ tablespoons baking powder
¼ cups tablespoons hershey's “special dark” cocoa powder
½ cups tablespoons dairy-free
½ cups tablespoons dairy-free
5 tablespoons dairy-free
5 tablespoons dairy-free
1.5 teaspoons mixed ener-g egg replacer
1.5 cups gluten-free my basic flour mix
¾ cups granulated sugar
3.75 teaspoons peppermint extract
some salt
2 tablespoons unsweetened applesauce
2 teaspoons vanilla extract
¾ teaspoons xanthan gum
Price$0.04
$0.35
$0.81
$0.81
$0.50
$0.50
$0.07
$1.09
$0.21
$0.99
$0.05
$0.09
$0.60
$0.15
$6.25
Nutritional Information
Quickview
42 Calories
0.23g Protein
3g Total Fat
3g Carbs
0% Health Score
Limit These
Calories
42k
Fat
3g
Saturated Fat
0.85g
Carbohydrates
3g
Sugar
1g
Cholesterol
0.0mg
Sodium
209mg
Get Enough Of These
Protein
0.23g
Vitamin K
1µg
Vitamin E
0.2mg
Fiber
0.28g
covered percent of daily need
Related Recipes
Save to Recipe Box
