Allergy-Free Thin Mints

Add the dry ingredients to the stand mixer in two batches, mixing on medium-low speed until fully combined. Scrape down the sides of the bowl as necessary to ensure everything is incorporated.

Using a rubber spatula, transfer the cookie dough to a sheet of parchment paper and mold it into a ball.

Transfer the rolled-out dough, still on its parchment, to a cutting board or baking trays. Chill in the fridge for at least 2 hours, until the dough is firm.

Once the dough is firm, preheat your oven to 325°F.

Transfer the baking tray to a cooling rack and let the cookies cool on the tray for 5 minutes before moving them directly to the cooling rack to cool completely to room temperature.

Repeat the baking process with the remaining dough, gathering up any scraps and re-rolling them until all the dough is used. If the re-rolled dough gets too soft, you can stick it in the freezer for a few minutes to firm it up again.

Once all the cookies have cooled to room temperature, transfer them to a freezer-safe container. Place them in the freezer, uncovered, for about 30 minutes to chill. This step will make the coating process much easier.

Remove a handful of the chilled cookies from the freezer. Working one at a time, drop a cookie into the melted chocolate mixture. Use a fork to flip it once, ensuring both sides are coated. Lift the cookie out with the fork, running the bottom of the fork along the edge of the bowl to wipe off any excess chocolate drips. Place the coated cookie onto a parchment-lined baking tray.

Repeat this process until all cookies are coated. You can let them set at room temperature, or speed things up by placing them in the fridge for about 30 minutes until the chocolate is firm.

Once the cookies have set, store them in an airtight container, layered with parchment or wax paper. Keep them in the fridge, or for longer-term storage, in the freezer.