Gluten-Free Double Chocolate Mint Cookies: A Refreshingly Rich Treat
25 minutes
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About Gluten-Free Double Chocolate Mint Cookies: A Refreshingly Rich Treat
Imagine sinking your teeth into a rich, dark chocolate cookie, infused with a cool burst of mint. These gluten-free double chocolate mint cookies offer that very experience, blending decadent flavor with a refreshingly light texture.Crafted with wholesome ingredients like brown rice flour, organic cane sugar, and sunflower oil, these cookies are a guilt-free indulgence. They're surprisingly easy to make and perfect for any occasion, from a casual afternoon treat to a festive gathering.Customize the mint intensity to create your perfect bite, and enjoy the delightful balance of flavors and textures any time of day. You deserve this!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
Chocolate
- 3/4 cup Chocolate Chunks dark
- 1/2 cup Chocolate Chunks dark, melted and cooled
Dry Ingredients
- 3/4 cup Rice Flour brown
- 1/4 cup Cocoa Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
Wet Ingredients
- 1 Large Egg
- 1/4 cup Sunflower Oil
- 1/3 cup Cane Sugar organic
- 1/4 cup Mint Leaves fresh, packed
- 1/2 tsp Vanilla Extract
Topping
- 2 Tbsp Walnuts chopped
Instructions
- Melt half of the dark chocolate chunks. Use a double boiler or microwave in short bursts, stirring frequently to prevent burning. Set aside to cool.
- Combine the cane sugar and mint leaves in a food processor. Pulse until finely ground. For a more intense mint flavor, use up to 1/2 cup of packed mint leaves.
- In a large bowl, whisk the egg until light and frothy.
- Add the melted and cooled chocolate, mint-sugar mixture, vanilla extract, and sunflower oil to the whisked egg. Whisk until well combined.
- In a separate bowl, whisk together the brown rice flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the remaining dark chocolate chunks. If the dough seems too loose, add 1-2 tablespoons more brown rice flour until it reaches a scoopable consistency.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving some space between each cookie.
- Top each cookie with a chopped walnut.
- Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy these delightful double chocolate mint cookies!
Recipe Notes
Good To Know
- For an extra crunchy texture, sprinkle a small amount of coarse sea salt on top of each cookie just before baking.
- If you prefer a strong minty aroma, gently bruise the fresh mint leaves with a mortar and pestle before chopping and adding them to the dough.
- To make these cookies egg-free, substitute the eggs with a mixture of ground flaxseed and water (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg), allowing the mix to sit for a few minutes to thicken before adding to the batter.
Expert Tips
- Use high-quality dark chocolate for a richer flavor and a more intense chocolate experience.
- Chill the dough for at least 30 minutes before baking to prevent spreading and ensure a chewier texture.
- Don't overbake the cookies; they should be slightly soft in the center when they come out of the oven.
Storage Instructions
- Store the cooled cookies in an airtight container with a slice of apple or a piece of fresh bread to retain their chewiness. Replace the apple or bread every couple of days to prevent the cookies from drying out.
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Recipe Nutrition
Calories: 271kcalCarbohydrates: 27gProtein: 3gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSodium: 142mgSugar: 17g
femina shiraz
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4 Comments
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Such a scrumptious dish! Thank you.
Looks so delectable! Thanks for posting.
This looks fantastic! Appreciate the share.
This is perfect! Can’t wait to taste it.