I absolutely love the flavor of mint and chocolate combined into a sweet baked treat. So do my kids. As we are trying to stay with gluten-free goodies for the most part, I sat around contemplating recipe ideas for a great choco-mint cookie. And here it is !
The chocolate goodness comes from two 100 gram dark chocolate Lindt bars and the mint flavor is derived from gluten-free mint baking chips. Andes carries a variety that works well.
I used Authentic's Gluten-Free Classical blend flour but any pre-mixed GF flour blend that has a combo of brown rice, tapioca starch/flour and potato starch will do. Please do not use flours with any other additions - this includes xantham gum, baking soda, baking powder, salt, etc.
These cookies are easy to prepare and bake up with a lovely crispy exterior and chewy, soft interior. They keep for days in a sealed container at room temperature and are great lunchbox snacks.
WHAT YOU NEED
6 tablespoons gluten-free flour mix
1/2 teaspoon baking powder
1/8 teaspoon xantham gum
1/4 teaspoon sea salt
200 grams Lindt dark chocolate, broken up into bite-sized pieces
2 ounces unsweetened chocolate, chopped
6 tablespoons unsalted butter
1/2 cup coconut sugar (or regular sugar if you prefer)
1 teaspoon vanilla bean paste
1/4 cup mint baking chips
PREHEAT oven to 325F
LINE 2 cookie sheets with parchment paper
IN LARGE BOWL, whisk together first 4 ingredients and set aside
IN DOUBLE BOILER, Lindt chocolate, unsweetened chocolate and butter, set aside to cool slightly
IN BOWL OF STAND MIXER, fitted with paddle attachment, cream eggs, butter, sugar and vanilla for 5 minutes on HIGH speed
FOLD in melted chocolate mixture
STIR in flour mixture and baking chips
PLACE tablespoonful size amounts of dough onto prepared cookie sheets leaving 1/2 inch space between each cookie
BAKE 8 minutes
LET COOL on cookie sheets resting on cooling racks completely before transferring to serving platter