Gluten-Free Mint Chocolate Cookies Recipe

Gluten-Free Chocolate Mint Cookies
Mint chocolate cookies and a glass of ice cold hemp milk.


I'll say it up front. For all those perceptive Readers out there. This post? It's a redux slash revamp of a previous chocolate cookie recipe. Why? Because Darling, we are always tweaking and gently nudging recipes toward perfection around here. Though as you and I well know, perfection is unattainable (in the gluten-free vegan baking world, that is). But we can come close. Very close.

And with this latest peppermint chocolate chip incarnation we are a good nibble closer to the best chocolate cookie yet. So of course, I had to tweak and share. These remind me of those Girl Scout cookies called Thin Mints. Except they're chubby (though I suppose one could flatten them a bit if one was so inclined).

These peppermint laced fudgy sweethearts are crisp chocolate goodness.

We freeze ours and serve them slightly chilled. Those of you more adept at fancy baking could try creating heart shapes. (I never have the patience to fuss with dough. I'm more of rustic make a mess in the kitchen blasting Neil Finn kind of baker than a precise "mis en place" to Sarah Brightman kind of gal. But if cookie cutters are your middle name? Knock yourself out.)

These are lovely warm from the oven with an ice cold glass of vanilla hemp milk (pictured is Hemp Dream).



Gluten-Free Goddess Miint Chocolate Cookies
Who doesn't love the combo of mint and chocolate?

Mint Chocolate Cookies- A Gluten-Free Casein-Free Recipe


When we first made these little beauties we crisscrossed them with a fork. Now we chill the dough for an hour, and wad the dough into balls. Balls make for a lovely rounded dome of a cookie, let me tell you. If you'd like to press out the dough and use a cookie cutter, feel free (this technique will work best with a dough made with real eggs).

Ingredients:

1 cup sorghum flour
1 cup certified gluten-free oat flour or buckwheat flour
1/2 cup tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup plus 2 tablespoons unsweetened cocoa powder
3/4 cup organic white sugar
3/4 cup organic light brown sugar

Whisk dry ingredients together in a bowl.

In a separate bowl combine:

2/3 to 3/4 cup Spectrum Naturals Organic Shortening or coconut oil
2 tablespoons unsulphured molasses or raw agave nectar
7 to 10 tablespoons chocolate hemp milk or soy milk, as needed
1 teaspoon bourbon vanilla extract
1 teaspoon organic peppermint extract
1 tablespoon Ener-G Egg Replacer for 2 eggs, whisked with 1/4 cup warm water (or 2 free-range organic eggs, beaten)

Instructions:

Add the wet ingredients into the dry ingredients and stir well to combine. The dough should be sturdy, not too sticky.

If the dough is too stiff, add chocolate soy, hemp or rice milk one tablespoon at a time to soften. If by chance the dough is too wet, add a tablespoon of rice flour, as needed, until it sets up better.

Add a heaping 1/2 cup dairy-free chocolate chips.

Stir to combine and form the dough into a mound. Cover loosely with plastic wrap and chill for one hour. Go Twitter.

Preheat oven to 350ºF. Get your baking sheets ready. I like to use parchment or a silicone mat liner.

Form the dough into 24 balls and place them on baking sheets 2-3 inches apart. Press down on the balls VERY slightly.

Bake for about 15 to 18 minutes until the cookies are firm to a light touch, and cracked a bit. Bake less, for smaller or thinner cookies, of course. The cookies will yield to touch but not be sloppy-soft.

Cool a few minutes before using a thin spatula to remove them from the baking pan to cool completely on a wire cooling rack.

Wrap by twos in foil, bag, and freeze.

Yields about 24-30 cookies.

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Notes:

In case you are wondering, Dear Reader, why I add a spoonful or two of agave, honey or molasses to my cookies and cookie bars, bread and cake recipes, it's because it adds a little moisture boost and seems to help the "stick together" texture. Without gluten, flours can be fall-apart dry and sandy.

You can also use coconut oil instead of the Spectrum Organic Shortening, if you prefer.

Enjoy sugary treats in moderation. Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day.


49 comments:

  1. Hi Karina, your site's looking great!
    I'm "tagging" you :-) please see my blog for details...

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  2. Hey Karina-

    These look fabulous. I love using flours like buckwheat with cocoa. Yum. Can't resist peppermint and chocolate.

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  3. I have to try this for valentine day for my daughter. She used to make a chocolate cookie with chocolate chips that look so much like that. And she loves mint! She will be so happy!

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  4. Oh, these remind me of the old girl scout mint thins. Any resemblance? Ah, who cares- these look great. I haven't done peppermint with cocoa powder in a really long time, thanks so much for the idea! Happy Vday Karina! Valentines day= crappy candy and dying cut flowers to me, so I opt out. Perhaps your cookie might put me more in the loving spirit :)

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  5. Anonymous21:39

    Hi Katrina and fans. I am newly diagnosed with Celiac disease. I am a triathlete that is struggling with the fat content of many of our foods. Is it possible to have the nutritional content of the foods included with the recipes? My wife is doing a great job trying to find foods that I like with this diet, but I have always been very particular/difficult.

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  6. This recipe looks sooo yummy! If I had all of the ingredients on hand I'd try it right now. Thanks so much for sharing!

    Anonymous, is your problem with fat content a problem of too much fat or too little? Personally, on a gluten free diet I am much more concerned about getting enough fiber. I don't worry too much about fat because I feel my diet is already pretty restricted. Also, incorporating healthy fats keeps me feeling full longer. It's a hard transition but over time I'm sure you'll find the foods that work best for your body and your tastebuds.

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  7. mmmm, you have done it again. Thank you for all you do to give us these yummy recipes.

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  8. These look yummy! I don't do chocolate anymore so I would skip the chips and use carob powder...thanks a bunch! HUGS

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  9. Hi Jeff- Thanks! I've actually done that meme (a "10 Things" and an "8 Things" version) twice. But thanks for thinking of me. ;)

    Hey Natalie! I am lovin' buckwheat flour lately.

    Hi GG! That's why we're here. :)

    Hola Cindy- Yes, kinda. They Girl Scout minty. Thanks for the V-day wishes (I don't respond well to enforced commercial sentimentality either).

    Hello Anonymous. In the case of this recipe, you would divide the half cup of light olive oil by 18. That's your fat content for one cookie.

    All my other recipes = similar. Divide the servings into the amount of olive oil or Spectrum shortening in the recipe.

    For beef or chicken or salmon etc, you're on your own. ;)

    Hi Beth- thanks!

    Heya Fab Grandma! How goes it? Nice to see you. And thanks. :)

    Lovely Lynn! Carob could work I guess- does it pair well with mint? I've never tried that combo. Thanks for stopping by!

    Karina

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  10. As always, Karina, you're makin' me drool!

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  11. YUMMY!! This might totally make me not miss Girl Scout cookie time..thin mints...

    There might be a snow day tomorrow, so baking these with the children just might be a great thing to do!!

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  12. Karina, Was there any other sugars added to this recipe that I missed? I made these today and noticed there was just the molasses for sweetness. I did go ahead and add 1 cup of sugar, but the two of us have an extra sweet tooth and that was not enough so I added some brown sugar too. Wow they were really good!

    I wasn't sure if you meant them to not be very sweet or I just didn't see where more sugar is added :)

    They were very much like the cookies my daughter used to make and was missing badly!

    Thanks!
    Melanie

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  13. Thanks, Sally! I like making people drool. ;)

    Heya SM! This cookie = great project for snow days. xo

    GlutiGirl! Girlfriend! Goddess! No- it's my big honkin' mistake. I missed the sugar when I transposed the recipe (from the back of an envelope).

    Thank you for intuiting the sugar addition. Yes. You are my hero(ine).

    I bow down to your greatness. Seriously. ;)

    xoxo

    Recipe is corrected now.

    Karina

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  14. I love your blog! Thank you so much. Hubby and Daughter are celiacs and that makes me gluten free! I've learned so much surfing around - and now, I've started baking! I might just have to try these cookies for valentines day.

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  15. They are yummy! I am eating one for breakfast as I type this! A keeper recipe for sure!

    Oh, and I thought about what you said in your post about making a wafer. I think next time I am going to try it without the chocolate chips, roll it into a roll, chill, slice into a wafer and then bake it. The flavor of this cookie is very much like a thin mint girl scout cookie. Then the wafer could be dipped in chocolate. Yum! Good recipe Karina!

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  16. These looked so amazing, I made them right away! I didn't have any peppermint extract, so I used almond extract, and they turned out really tasty. I also topped them with a little melted chocolate, just because I was in a really chocolate-y mood. :) I also shaped them into hearts, like you suggested. I will be posting pictures soon on my blog. Thanks for a great recipe! <3

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  17. Thanks! :) It worked better to roll a ball between palms and then squish i into a heart shape than trying to shape them on the pan.

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  18. Hi Elespeth! Your version is lovely- I especially like the subtle heart shape of your version. I will try that approach next time. Thank you for posting back.

    Readers- please check our Elespeth's Valentine version at her blog.

    Cheers!

    Karina

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  19. Thanks for the link! :)

    <3

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  20. Thanks for this recipe! It's the first gluten-free chocolate chip minute cookie I've seen...odd because it's such a universal favorite.

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  21. I just made these--they're completely yummy! I used substitutes--equal corn, brown rice, teff, and sorghum flours for the flours and half oil half applesauce for the fat--which turned out well. Also, I chopped up some Lake Champlain peppermint dark chocolate in place of the chips. I'm going to try to dip one edge of a few in some pepperminted melted chocolate tomorrow. Thanks for the recipe!

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  22. Oh my- GF in the Greens, with peppermint chocolate chunks? Double yum. I'm glad the recipe worked with your flour mix. Double yay.

    Karina

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  23. Thanks for awesome recipe. Tried it this weekend subbing the flour some I had on hand and using eggs. They are great! (and about half gone)

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  24. Hi Ceri! Fantastic. Thanks for stopping back to comment. (Ours are all g-o-n-e.)

    Karina

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  25. Karina! I wanted you to know that these cookies are pure genius!

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  26. The comments above pertain to the original recipe (which used light olive oil, less hemp milk, and slightly fewer chocolate chips; they were also criss-crossed with a fork).

    They were good.

    But these latest cookies are even better.

    Enjoy!

    xoxo

    Karina

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  27. I'm stupid, what is vanilla hemp milk? Living all the way out in Paris is not too different from living on planet Mars so you'll have to forgive my ignorance ;-) Cookies look mint-fabulous. Bises, Ms. Glaze

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  28. MySeaPod19:31

    I'm still new to this type of cooking for my daughter but could I replace soy flour for the rice? My daughter just can't have rice, wheat or oat so I still struggle with substitutions. Any thought on this would be great! They look great and I can't wait to try them.

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  29. Hi Karina-
    I love your site and send people your way constantly. I suffer from many allergies as well and my struggle is compounded by the fact that I live on a VERY small Caribbean island (I know, very little sympathy here) but, it's very difficult for me to access alternative flours, etc. One thing I cannot find is tapioca starch. Can I safely substitute corn starch in your recipes? I haven't tried many of the wonderful cookies, etc. because I'm missing this ingredient. Please help! I know I'm missing out!

    Thanks

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  30. Hi Karina! I love your blog and check it regularly. You have an entertaining writing style and I love your recipes. I myself am just learnging to cope with going gluten-free and cooking as well and sites like yours are so helpful. And all I want are delicious, fluffy homemade gluten-free cookies but then again there's this weight gain since I've gone gluten free... Thanks again!

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  31. Ms Glaze- Is hemp milk an American thing? Interesting.

    As you know, I'm sure, those of us who are allergic to dairy (or eat vegan) have to cook with alternative "milks"... the classic non-dairy choice being rice or soy milk. There are also nut milks, coconut milk, and hemp seed milk. I like the hemp choice because of the Omega fats. It also tastes creamy. Look for it in aseptic cartons. (Though if you have no trouble with moo-cow dairy, why would you?)

    Hello MySeaPod- Yes, you can sub the rice flour in this recipe with soy flour or a lighter flour, such as cornstarch or potato starch (starches make a crisper cookie). Keep an eye on it as it bakes.

    Hola ChixCoop! Ah- lucky you. In South America they call it manioc flour- thought I'd mention that just in case they call it that on the islands. But if you can't find that either, yes, cornstarch is a suitable starch replacement for tapioca starch- one to one- in any of my baking recipes.

    Have fun baking!

    xoxo

    Karina

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  32. Hi Christine! Welcome. I have lots of tasty gluten-free recipes for you to try- don't miss the Dark Chocolate Brownies. Killer.

    As for weight gain? Tell me about it! The good news is it means we're absorbing food again.

    Curses, calories! ;)

    Karina

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  33. These sound like they'd make a great Christmas cookie! Yum! Can't go wrong with chocolate AND peppermint; great combo :).

    Sophie

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  34. ohhh.... You are my hero! I'm going to make my wife make me these cookies!

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  35. oh my gosh these were good! i made them last night and my little angels loved them! (as well as their gf/cf mama!) they even LOOKED like real cookies. keep 'em comin' girl!
    cori

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  36. MySeaPod22:03

    I've made these twice!!! My whole family loves them, even my parents who don't need to be on a "special" diet. Worth making. I had to use soy flour instead of rice and they still came out great.

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  37. Thanks for posting some of these fun baked goods. Up 'til now I've avoided baking much for my GF husband. The extent of my "baking" for him has been making bad bread machine bread, so-so cookies, and frozen buckwheat waffles in the toaster oven.

    I can't wait to try this recipe...as soon as my grocer restocks Xanthum Gum...geez, you get everything else and then there's just ONE ingredient that you can't get that seems to halt everything. I'm persistent though!

    My husb is the only necessarily GF member of our house, so he has suffered greatly when it comes to treats. He's also lactose intolerant, so it has made it quite tricky to feed our four kids who LOVE all that melted cheese.

    Thanks again!

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  38. Sophie- These are fab anytime- but would be fun at Christmas. I'd add some crushed candy cane pieces to the dough for holiday cookies.

    Hey Cameron! Cool. Let me know how she likes the cookies. Hope you score some serious points! ;)

    Hi Cori! Yay- glad these passed the Angels test. ;)

    MySeaPod- Great! Isn't it fun when the whole family likes a recipe? ;) Thanks for letting me know!

    Hey Laura! He'll like these- my husband says these are one of his faves (he bakes them now!).

    Have you tried my Cheesy Uncheese Sauce? It's "everything-free". And bakes up as a yummy mac 'n cheese, or is fab on veggies, baked potato and pasta.

    Have a fun summer! :)

    Karina

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  39. hi--karina--i would like to use agave nectar exclusively and eliminate the sugar---what do you think i can do to compensate?

    thanks

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  40. Miriam- Eliminating the cup and a half of sugar will definitely impact the structure. Sugar is what makes cookies crisp.

    I might suggest researching honey based cookie recipes or agave based recipes and making a note of the ratio between the liquid sweetener and amount of flour. Use that as a guideline.

    I suspect it is doable- but will make a softer cake-like cookie than these crisp babies.

    Good luck and let us know how you solve this.

    Questions about subbing agave are among the most FAQ's on the blog lately.

    Take care.

    Karina

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  41. I have a batch of the updated version in the fridge right now. I add a little extra vanilla and a little extra peppermint when I make these. They are delicious--and you're right that they are best straight out of the freezer, and I'm not even usually a frozen-preferring kind of girl.

    I have some peppermints I could crush and add. . . . We'll see how much energy I have in an hour. :D

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  42. I am going to make a version of these tonight. Some for me, and some for one of my best friends who is having a rough week (she loves chocolate and peppermint!).

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  43. Karina,

    These are wonderful. I've made a couple of batches, they both turned out beautifully. I rolled them in table sugar and then powdered sugar. The contrast between the white sugar and the dark chocolate is beautiful. And the taste...well you nailed it.

    Thanks so much sharing your gluten-free baking skills.


    Margaret

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  44. These are fantastic! I didn't have any chocolate chips on hand, and the cookies are still delicious. Having just read through the comments, I wish now I'd thought to put some crushed candy canes in them! Thank you so much for all your recipes.

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  45. These look good, thanks! I am going to try them out with carob instead of coco.

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  46. I love all of your ideas- rolling in sugar, adding crushed peppermint sticks, etc. I'm going to try these with carob powder, too. Thank you all for sharing your ideas and tweaks. xox Karina

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  47. Hi Karina,

    just a note, I completely messed up the recipe because when you go to print view, it cuts out ALL the flours except tapioca, and changes the recipe entirely.

    I'm very sad.

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  48. Hi Natalie,

    Thank you for the heads up on our new print friendly button. We are still working on some kinks in compatibility.

    Apparently it is not "seeing" links. I have fixed it in this recipe and will check other recipes. Sorry this happened!

    Karina

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  49. That's alright, I fixed the recipe and the cookies turned out delicious! :) I used rice flour though, I wonder if that changes the texture a lot because they seemed a bit grainy... or crumbly maybe? But they were really good! Thank you!

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