Mint Chocolate Chip Cookies Recipe (Gluten Free)
If it’s mint to be, it’s mint to be.
And it’s mint to be… that you make these mint chocolate chip (or in this case, cut up mint chocolate bar) cookies!
The Recipe
Time allotment
Prep Time: 15 minutes
Baking time: 9-11 minutes
Total Time: <30 minutes
Yield: 24 mint cookies
Cooking Utensils
2 Bowls
Upright mixer - OR - handheld mixer
Measuring cups + spoons
Baking tray
Cooking spray/ parchment paper
Ingredients
Wet Ingredients
3/4 cup (115g) butter
1 tsp peppermint extract
1/2 cup (150g) brown sugar
3/4 cup (100g) white sugar
2 eggs
Dry Ingredients
2 1/2 (300g) cups baking flour
If using gluten-free flour without xanthan gum, add 1 tsp xanthan gum
1 1/2 (180g) cups almond flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup (~100g) mint flavoured chocolate chip
I recommend Lindt Excellence Extreme Mint Dark Chocolate Bar, or mint infused chocolate chips
Instructions
Preheat oven at 350°F (180°C)
In one large bowl, cream together 3/4 cup (115g) butter, 1/2 cups (100g) brown sugar, 3/4 cup (150g) white sugar, and 1 tsp peppermint extract (wet ingredients)
Mix in 2 eggs
In another bowl, mix together 2 1/2 cups (300g) baking flour, 1 1/2 cup (180g) almond flour, 1/2 tsp baking soda, and 1/2 tsp baking powder (dry ingredients)
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Fold in 1 cup (~100g) mint chocolate pieces
Line a baking tray with parchment paper - OR - cooking spray
Place golf ball sized portions of dough evenly space each ball onto baking tray
Bake the biscuits in the oven at 350°F (180°C) for 9-11 minutes
Allow the biscuits to cool for a minimum of 15 minutes
Enjoy!
Thank you for reading this, lovely! Happy baking!
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