Chocolate Mint Cookies Gluten Free Recipes

CHOCOLATE MINT COOKIES {GLUTEN-FREE}

Steps:

• Melt the chocolate and the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Keep warm.
• Blend the mint liqueur and the leaves in blender. Transfer the liquid to a saucepan and bring almost to a boil. Remove from heat. Cover and let steep at least 15 minutes.
• Strain, pressing as much liquid as possible through the sieve. Discard mint leaves.
• Stir the mint liquid into the chocolate and butter.
• Using a whisk, stir the almond flour, oat flour, baking powder and salt until you are sure the baking powder and salt are evenly dispersed.
• Whip the eggs and honey with an electric mixer for about 5 minutes, until the mixture is fluffy and lighter in color.
• Mix melted chocolate and mint mixture into the eggs. Add flour mixture, stirring until well combined.
• Transfer to pan-e.g. a 9 x 13 inch pan. Cover and chill until cold.
• Scoop the dough into 1-inch balls using a teaspoon or a #100 ice cream scoop.
• Place on a parchment-lined baking sheet. Ideally, chill again. (see note)
• Preheat oven to 350° F.
• Line 2 large baking sheets with parchment paper or a silicone baking mat.
• Put about ½ cup of almond flour in a small bowl. Five or so at a time, drop the balls into the bowl. Jiggle so the balls move around and are coated with the almond flour.
• Arrange the balls about 1 inch apart on the prepared baking sheets.
• Bake 10 to 12 minutes. Cool for 10 minutes on the baking sheet.

GLUTEN FREE CHOCOLATE MINT COOKIES

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

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.