If I have one true food love, it’s good cookies.
I haven’t, by any means, mastered everything there is to master in gluten-free baking. (Don’t ask me about pie crust!) But fueled by my firm and true commitment to eat good cookies, gluten-free cookies are something I have come to understand.
My husband loves these Oatmeal Chocolate Chip Cookies so much that he requested them for his birthday this year. Non-gluten-free family members ask me to make them all the time.
When I brought these Chocolate Chip Peanut Butter Oatmeal Cookies to a neighborhood party, people literally thought I was joking when I said they were gluten-free.
And let’s not forget these Triple Chocolate Zucchini Cookies that I’ve been dreaming of long past zucchini season…
Enter Gluten-Free Double Chocolate Mint Cookies. These cookies can certainly hold their own in the gluten-free cookie hall of fame. They are simply amazing – crispy on the outside, soft on the inside, studded with chocolate chips and mint candy, and flavored with the perfect hint of mint.
I’ve learned a few tricks about gluten-free cookies.
Gluten-free cookies can’t handle as much fat as regular cookies. Gluten-free flours don’t absorb fat as well and easily become greasy. When adapting a regular cookie recipe to be gluten-free, I usually cut the amount of fat (whether it’s coconut oil, butter, or shortening) back by about 25%. I also do this because my Grain-Free Flour blend contains almond flour (which makes baked goods delicious!) and adds a little fat of it’s own.
Xanthan gum is necessary in most gluten-free cookies. There are exceptions to this rule, like cookies that have a lot of nut butters, but for the most part if you don’t want a cookie to fall apart when you pick it up you’ll need to add a little xanthan gum. For me, cookies fall into the category of I’d-rather-have-a-little-of-something-yum-than-a-lot-of-something-meh. So while I don’t eat xanthan gum baked goods on a daily basis, I do use it when I want to create a real-deal treat.
Refrigerate the dough. Gluten-free cookies turn out much better and don’t spread as much when you give them at least an hour in the fridge before baking. The extra time it takes is worth it, I promise!
Gluten-free cookies take longer to bake than regular cookies. Don’t be afraid to leave them in the oven for 2-3 minutes more than you would regular cookies.
Gluten-free cookies are just as delicious as regular cookies! For real! No need to apologize for your gluten-free baked goods with a recipe like these double chocolate mint cookies. Proudly bring them to any holiday cookie exchange!
This cookie dough needs to sit in the refrigerator for at least an hour (sorry! I promise it's worth it) or preferably overnight before baking, so plan accordingly. From my experience, gluten-free cookies take a little longer to bake than regular cookies, so don't be deterred from keeping these in the oven for closer to 11-13 minutes.
- 2 cups (280 grams) Erin's Grain-Free Flour Blend
- 1/2 teaspoon xanthan gum
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, room temperature
- 1/4 cup coconut oil, preferably in softened solid form
- 3/4 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1 cup semisweet chocolate chips
- 1/2 cup crushed or finely chopped Andes mints (see note for dairy-free option)
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
- Add the eggs, vanilla extract, and peppermint extract. Beat to fully combine. With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.
- Stir in the chocolate chips and chopped mints. Refrigerate the dough for at least 1 hour and preferably overnight.
- When you're ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silpat liners. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and place a couple inches apart on the prepared baking sheets.
- Bake for 11-13 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!
*Make these cookies dairy-free: Use Earth Balance Buttery Sticks in place of the butter, make sure your chocolate chips are dairy-free, and replace the Andes mints with 1/4 cup more chocolate chips and 1/4 teaspoon more peppermint extra. You could also use crushed peppermint candies if you like!
*Erin's Grain-Free Flour Blend: 30% Almond Flour, 30% Buckwheat Flour, 30% Potato Starch, 10% Arrowroot Powder - More information here