Submitted by Judy on Tue, 03/06/2012 - 14:04
GF Thin-ish Mint-ish Cookies
Who doesn't remember fondly the March treat of Girl Scout cookies? My children, that's who! They've been gluten-free as long as they can remember, which means they didn't know what a Thin Mint was when I made a reference to them. I found this situation troubling, and thought my kids, and all of us who toe the gluten line should have our own chocolate mint mmmm.
- 1 c.Cooqi Multi-Purpose Flour
- ½ c. cocoa*
- ½ tsp. baking soda
- ½ tsp. salt
- 1 c. sugar
- ½ c. butter (1 stick)
- 2 eggs
- 1 T vanilla
- 2 c. chocolate chips
- ½ c. butter (1 stick)
- 1 tsp. mint extract
* if you’re kind of a traditionalist, and you like your cookies light on the inside, dark on the outside (ala the original), you can omit the cocoa and substitute instead ½ c. more of Multi-Purpose Flour
Preheat oven to 350°F. Prepare baking sheet with spray oil or parchment. Combine flour, cocoa, baking soda, and salt in a small bowl and set aside. In bowl of electric stand mixer fitted with the paddle attachment, mix sugar and ½ c. butter until smooth. Add eggs and vanilla and mix to incorporate. Add dry ingredients and mix on low until well blended and smooth.
Meanwhile…place chocolate chips and remaining butter in the bowl of a double boiler, and melt over medium heat. Stir in mint extract when melted, and set aside.
Spoon cookie dough onto prepared baking sheet in half-tablespoon-size blobs, spaced a couple inches apart (beware—this dough will spread in the oven, as I learned when I made my large monocookie) Bake for 10 minutes. Remove cookies to a cooling rack and allow to cool thoroughly. Dip top side of cookie in melted chocolate and place chocolate-side-up on a sheet of wax paper to set. I like to keep my cookies in the freezer, but you can also store them at room temp.