Mint Chocolate Chip Cookies (gluten free) are super tasty. Don’t you just love the combination of mint and chocolate? And you can whip these up in 20 minutes.
Mint Chocolate Chip Cookies won’t last long.
Did you know that February 19 is Chocolate Mint Day? Who knew? It’s one of my favorite flavor combinations. If you like that combo, you’re gonna love these Mint Chocolate Chip Cookies. Gluten free baked goods can be a little grainy, but these cookies were super and it’s likely no one will be able to tell they are gluten free. If you underbake cookies just a bit, they will be chewy (which is the way I like them).
Celebrate this special day with me. I’ve been hungry for cookies lately. Well, when am I not hungry for cookies? Cookies are my favorite dessert. Just call me Cookie Monster.
Anyway, I looked in the cupboard and found a 10-ounce package of Andes Creme de Menthe Baking Chips (affiliate link) and decided to make some gluten-free cookies. And I’m glad I did! They are amazing. Great texture. Bursting with flavor.
What You Need
As with most cookie recipes, you will need measuring cups and spoons (affiliate link), a bowl, an electric mixer (or you can struggle making it by hand), cookie sheets and cooling racks. (affiliate link). Save yourself some trouble and get a silicone baking sheet to put on top of your cookie sheet. The clean up is a breeze. And, of course, you need a good cuppa coffee, right?
Mint Chocolate Chip Cookies Recipe
Mint Chocolate Chip Cookies (Gluten Free)
Mint + Chocolate + Cookies!
- 1/2 cup unsalted butter
- 2 large eggs
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon Xanthan Gum
- 1/4 cup oat flour
- 2 cups Bob's Red Mill Gluten-free Baking Mix (or another 1-for-1 mix
- 1 10-ounce package Andes Creme de Menthe chips
- 1/2 cup chopped almonds (optional; reduce the amount of flour by 1/4 cup if you add nuts)
- Heat oven to 350F degrees.
- Mix butter, eggs, sugars, and vanilla until blended.
Add the flours, baking soda, baking powder, and salt. I just pour them on top of the butter mixture, then give the dry ingredients a little stir to mix the soda and baking powder into the flour before mixing with the butter.
- Mix until the dough is well combined and sticky.
Add the chips and almonds, if using.
- Mix to combine.
Drop by rounded teaspoons full on an ungreased baking sheet, about 2 inches apart, 12 cookies to a sheet.
- Bake at 350F degrees for 10 minutes or until the cookies are beginning to brown just a bit.
- Cool the cookies on a cooling rack.
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Recipe Nutrition Information
This recipe is GF, NF, SF, EF, V*
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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GF = Gluten free | DF = Dairy free | NF = Nut free | SF = Soy free | EF = Egg free | CF = Corn free | V = Vegetarian | VG = Vegan
Note: If you have serious allergies or sensitivities, to be considered free of these allergens, you need to use products specifically marked “gluten free,” etc. There can be cross-contamination in facilities.
This recipe was originally posted on Recipe Idea Shop February 19, 2020 and updated February 19, 2021.