Gluten Free Chocolate Mint Cookies Food
GLUTEN FREE CHOCOLATE MINT COOKIES
Plan ahead - This dough does require refrigeration, don't try to skip that step.
Provided by Jeanine Friesen
Categories Cookies and Bars
Time 1h30m
Number Of Ingredients 21
Steps:
- Place the chocolate chips and butter in a microwave safe bowl. Microwave in 30 second intervals, stirring in between, until it is just melted and smooth. You could do this in the top of a double boiler if you don't have a microwave. Let this mixture cool while you mix the rest of the ingredients.
- Whisk together the rice flour, potato starch, cocoa powder, tapioca starch, baking powder, salt, and xanthan gum. Set aside.
- In the bowl of a stand mixer, beat together the brown sugar, eggs, and vanilla until lighter in colour, about 2 minutes with the paddle attachment. Stir in the chocolate/butter mixture.
- Once this has been completely incorporated, stir in the dry ingredients. Beat for 1 minute on medium speed.
- The dough will have the consistency of thick cake batter. Cover, and refrigerate for AT LEAST one hour, longer if the dough is still too soft. If you refrigerate it overnight, take it out 30 minutes before you want to bake to allow the dough to soften slightly.
- Preheat the oven to 350 degrees F (175 degrees C). Line your baking pans with parchment paper.
- Roll the dough into 1-inch (2.5cm) balls, placing them 2 inches (5 cm) apart on the prepared pans. I use a cookie scoop to get my cookies even.
- Bake the cookies in the preheated oven for 10 minutes.
- Place cookies on a wire cooling rack to cool completely.
- Once the cookies are cooled, frost the top of each cookie with the Mint Frosting. Refrigerate until the frosting has set.
- Top each cookie with a small spoonful of Chocolate Ganache. Refrigerate until the chocolate has set before storing in an air-tight container.
- Beat all the ingredients together until smooth, and no lumps remain.
- Place all the ingredients in a microwave safe bowl. Microwave on 50% power in 45 second increments, stirring in between, until melted and smooth.
GLUTEN FREE CHOCOLATE MINT CHIP COOKIES
Since my two teenage children and I have gone gluten free we have been craving Girlscout Thin Mint cookies. I spotted some Andes mint chips and came up with this recipe. They taste pretty close - without the chocolate coating. For all of my recipes I use either Bette Hagman's Featherlite Blend, Gluten Free Flour Blend, or a combination of both.
Provided by GFMom in PA
Categories Drop Cookies
Time 28m
Yield 24-36 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 130.4, Fat 8.6, SaturatedFat 3.9, Cholesterol 27.8, Sodium 161.1, Carbohydrate 13.5, Fiber 0.3, Sugar 12.9, Protein 0.7
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