Vegan Butter: I used unsalted vegan butter to keep this recipe dairy-free. You can also use coconut oil if you prefer (for baking, I recommend refined coconut oil which has a more neutral flavor, as opposed to extra virgin coconut oil that has a more pronounced coconut smell and taste). Alternatively, if you are not lactose-intolerant, feel free to use normal butter instead.

Sugar: I used granulated white sugar, but you can also use light brown sugar, dark brown sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic-index and will not spike your blood sugar).

Egg: The egg is for binding the ingredients together. I personally have not tried making this recipe without egg, but if you are allergic to eggs, or simply want to keep this recipe vegan, you can try using acquafaba or an egg-replacer. (If you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to know!)

Peppermint Extract: The peppermint extract is fundamental in giving these thin mint cookies their characteristic mint flavor. If you are Celiac or gluten-intolerant, make sure to use gluten-free peppermint extract.

Cocoa Powder: Make sure to use unsweetened cocoa powder as there is already sugar in the recipe.

Gluten-Free Flour: This recipe is meant to be used with a gluten-free measure-for-measure flour (this refers to a GF flour blend that can replace normal wheat flour in a 1:1 ratio). If you are not Celiac or gluten-intolerant, simply swap out the GF flour for normal flour instead.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, so if you gluten-free measure-for-measure blend does not include xanthan gum, make sure to include 1/4 teaspoon of xanthan gum for each cup of GF flour.

Chocolate Chips: I used vegan semi-sweet chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal chocolate chips instead.

Storing/Freezing: Once set, place these gluten-free thin mints in single layers separated by parchment paper or wax paper in an airtight container, and store in the refrigerator for up to 2 weeks. Let cookies rest at room temperature for a few minutes before eating. To freeze, place these gluten-free thin mints in single layers separated by parchment paper or wax paper in an airtight container, and freeze the cookies for up to 3 months. Let thaw at room temperature for at least 15 minutes before eating.