Mint Chocolate Cookies

Raw cookie doughs made with gluten-free flours usually taste bitter – you wouldn’t want to lick the mixing spoon or bowl clean, even if the finished product tastes sweet and delicious. I knew these cookies would turn out yummy as soon as I sampled the raw, chocolately dough and it was utterly amazing.

I haven’t baked many sweets recently, as the fiancé and I have shunned gluten, dairy and sugar. But I always leap at the chance to make treats for friends.

We drove up to Whistler yesterday to celebrate a friend’s birthday (in the six plus years I’ve lived in Vancouver, I’d never actually been there). We went tubing, which I highly recommend, especially for people like me who are totally uncoordinated and haven’t been on a snowy mountain in more than 15 years.

I thought these cookies would be the perfect road trip treat. They were sweet, soft and minty, not too rich and gone by the end of the day.

You’d never guess that they are gluten-free and vegan, either. I wasn’t going to tell anyone that and just pass them off as ‘regular’ cookies, but since everyone knows the way I’ve been cooking lately they all asked.

Next time, I’d add in the dairy-free chocolate chips for that extra hit of chocolate, and maybe try some chopped nuts or coconut too.

Mint Chocolate Cookies
From the Gluten-free Goddess

Whisk these dry ingredients together:

1 cup buckwheat flour
1/2 cup white rice flour
1/2 cup sorghum flour
1/2 cup tapioca 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

In a separate bowl combine:

2/3 to 1 cup Spectrum Organic Shortening
2 tablespoons molasses or raw agave nectar
7 to 10 tablespoons chocolate hemp milk or rice milk, as needed
1 teaspoon bourbon vanilla extract
1 teaspoon organic peppermint extract
Ener-G Egg Replacer for 2 eggs, whisked with warm water (or 2 free-range organic eggs, beaten)

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 hemp milk 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 350 degrees F. 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. Yields about 24 cookies.

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