Minted St. Patrick's Day Cookies {Gluten-Free, Vegan, Refined Sugar-Free}

Minted St. Patrick’s Day Cookies

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 31 minutes
  • Yield: 26-28 2-3" cookies
  • Category: Cookies
  • Method: Baked
  • Cuisine: Dessert


Simple, light gluten-free mint cookies, stamped with fun St. Patrick’s Day decorations. Vegan and dairy-free cookie recipe.


  • ½ cup non-dairy butter, at room temperature OR coconut oil, softened
  • ½ cup maple syrup {or any liquid sweetener of your choice}
  • 1 tsp pure vanilla extract
  • 1 tsp pure mint extract
  • ½ tsp pure almond extract
  • dash of salt
  • The following gf flour blend: 1 cup brown rice flour, ¾ cup tapioca starch, 10 tbsp sweet rice flour, ½ tsp guar gum} {or if using a store-bought mix I recommend using 2¼ cups of Pamela’s Artisan Flour Blend}


  1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Prepare a rolling area with two additional sheets of parchment paper for that, and have your cookie cutter(s) handy.
  2. Place butter in a large mixing bowl and whip it with a mixer for a few seconds to soften it. Add sweetener, extracts, and salt and mix once again to combine. Add in flour and use a wooden spoon to mix. Then get in there with your hands and mix everything together by working the dough until you can shape it into a ball {note: as depending on the flour mix you use there may be a slight variance, know that the consistency of the dough should not be sticky, but should press together when pinched — be sure to knead it really well first for some time — if it’s still a little sticky, add a little more flour (try 1-2 tbsp); if it’s a little dry add a little more sweetener (try 1 tbsp)}. Shape the dough into 2 balls and then flatten each into a disk.
  3. Roll out one of the dough balls between two sheets of parchment paper to ¼” – 1/8″ thickness. Use a cookie cutter to cut out the cookies {I used a 2.5″ round cutter}. Carefully transfer to a prepared cookie sheets, spacing them ½” apart {they won’t spread as they bake}. Gather up any dough scraps and repeat until all dough is used up. Repeat the process with the second dough ball.
  4. Optional: Once the cookies are on the baking sheet, carefully stamp each one with a stamper of your choice.
  5. Bake in a pre-heated oven for approximately 11-13 minutes, until the edges just begin to become golden. Remove from oven and place on a cooling rack. {Note: cookies will harden a little within minutes of cooling, so don’t overbake}. Allow the cookies to cool for 10 minutes and enjoy!