These gluten-free chocolate mint cookies are soft and full of dark chocolatey mint goodness. Chocolate and mint is a combination that works on so many levels. The strong bittersweet chocolate with the bright, fresh flavor of mint is one of my favorite dessert combinations.
These cookies get their rich soft moist texture with 2 egg yolks instead of a whole egg. The high fat of yolks does a better job of retaing moisture in the cookie.
Perppermint flavor as opposed to extract is my preference for the mint. The flavors are oil based while the extracts are alcohol based. You get a much more pure flavor without the alcohol.
Just about any gluten-free flour blend will work with this recipe. I have tested it with several blends and the recipe held up with each. My favorite is my special sorghum, millet, rice flour blend. It gives much better flavor than your average rice flour blend. Most store-bought gluten-free blends are rice based and quite starchy. You’ll find more detailed information and the recipe for my own blend in my post on gluten-free flour blends. I highly recommend mixing up your own, It can be half the price of store bought blends,
If you prefer a store-bought blend, King Arthur All Purpose Gluten-Free flour works well in this and many other gluten-free recipes. Omit the xanthan gum called for in the recipe if you blend already contains it or other binders like guar gum and inulin.
These cookies are pretty awesome on their own but it certainly never hurts to dress up them up fot the occasion.
Mint drizzle – Melt 1 cup white chocolate chips. Add 1/4 tsp peppermint flavor and a little bit of green food color. I use Color Kitchen Foods powdered colors. They are all natural, plant-based colors with no preservatives. Their green is a little on the yellow side so I used 1/8 tsp green and a sprinkling of blue for a nice minty green. Drizzle on with a spoon or use a piping bag.
Crushed peppermint candy adds a nice pop of festive color. Sprinkle on unbaked cookies.
Andes mints add a nice creamy smooth texture, Chop finely and sprinkle on partially cooled cookies or sprinkle on immediately after applying the mint drizzle.
Gluten Free Chocolate Mint Cookies
- 1 c + 2 Tbsp gluten-free flour blend see notes
- 1/2 c + 1 Tbsp cocoa powder
- 1/2 tsp xanthan gum*
- 1/2 tsp baking soda
- 1/4 tsp salt
- 12 Tbsp 6 oz unsalted butter, soft
- 1/2 c brown sugar light or dark
- 1/2 c sugar
- 2 egg yolks room temperature
- 3 Tbsp milk or milk substitute room temperature
- 1 tsp peppermint flavor/oil
- 1 tsp vanilla extract
- Line baking sheets with parchment.
- This cookie dough can be mixed by hand or with an electric mixer.
- In a small mixing bowl thoroughly whisk the flour, cocoa powder, xanthan gum, baking soda and salt.
- In a medium sized mixing bowl, cream the butter and sugar together until smooth.
- Add the egg yolks, milk peppermint and vanilla and beat until smooth.
- Add the dry ingredients in 2 additions and mix until combined..
- Drop about 2 Tbsp dough per cookie onto the baking sheet.
- These cookies will spread less and stay more moist if the dough is cold. Refrigerate for 1 hour.
- Bake 10-12 minutes at 350°F.
- Cool on the pan for 15 minutes, then transfer to a wire rack to cool completely.
2/3 c potato starch
1/3 cup tapioca starch *Omit the xanthan gum if your flour blend contains it.