Mint Chocolate Cookies Recipe
Chocolate Mint Cookie Love.
Okay. 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.
These are lovely warm from the oven with an ice cold glass of your favorite milk- be it dairy, vanilla soy, oat, coconut, rice or hemp milk. It's all good.
Karina xo
Mint Chocolate Cookies
Recipe originally posted by Karina, February 2008.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 and stud them with dark chocolate chips. Balls make for a lovely rounded dome of a cookie, let me tell you. Note: If you like using real butter in your cookie recipes, feel free.
Ingredients:
1 cup sorghum flour
1 cup certified gluten-free oat flour, buckwheat flour, or millet flour
1/2 cup tapioca starch or cassava 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, Earth Balance stick, coconut oil or butter
2 tablespoons unsulphured molasses or raw agave nectar
7 to 10 tablespoons chocolate milk, or non-dairy milk, as needed
1 teaspoon bourbon vanilla extract
2 teaspoons 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)
Add-ins:
Dark chocolate chips, to taste... optional.
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.
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.
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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.
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.
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: glutenfreegoddessrecipes.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.
