Mint Chocolate Chip Cookies Recipe (Gluten Free)
Mint + Chocolate = Cookies!
Servings: 24
Calories: 106kcal
Ingredients
- ½ cup unsalted butter
- 2 large eggs
- ½ cup brown sugar
- ¼ cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon Xanthan Gum
- ¼ cup oat flour
- 2 cups Bob's Red Mill Gluten-free Baking Mix or another 1-for-1 flour mix
- 1 10-ounce package Andes Creme de Menthe chips
- ½ cup chopped almonds optional; reduce the amount of flour by ¼ cup if you add nuts
Instructions
- Heat oven to 350F degrees.
- Mix butter, eggs, sugars, and vanilla until blended.
- Add the flours, baking soda, baking powder, salt and xanthan gum. 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.
- Optional: Let the dough rest for 30 minutes to prevent graininess.
- 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.
- Let the cookies sit for about 5 minutes before transferring them to a cooling rack to fully cool.
Notes
Note 1: If you are using a flour blend that includes xanthan gum, you can eliminate it from the recipe. It helps to hold the cookies together a little bit, so if I have it available, I put it in even if it is in the flour blend.
Note 2: With gluten-free cookies, it helps to let the dough rest for 30 minutes to prevent a grainy texture.
Nutrition
Calories: 106kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 301mg | Potassium: 18mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 141IU | Calcium: 28mg | Iron: 0.2mg