Gluten Free Chocolate Mint Chip Cookies Food

GLUTEN FREE CHOCOLATE MINT CHIP COOKIES

Steps:

• Preheat oven to 350.
• Mix all dry ingredients.
• In a large bowl cream butter, crisco, brown sugar & sugar.
• Add eggs and vanilla. Mix in dry ingredients. After thoroughly mixed add mint chips.
• Bake 8-10 minutes. Do not overbake.
• These cookies freeze very well.

MINT CHOCOLATE CHIP COOKIES

Steps:

• Heat over to 375 degrees F.
• Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
• Add eggs; beat well.
• Stir together flour, cocoa and baking soda.
• Gradually add flour mixture to butter mixture beating until well blended.
• Add chocolate chips to batter.
• Drop by rounded teaspoons onto an ungreased cookie sheet.
• Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.