These gluten-free double chocolate mint cookies are made of brown rice flour. They are spiced up a bit with fresh mint leaves. Refined sugar is replaced with organic cane sugar, and butter with sunflower oil. It is a light, chocolaty and minty treat as your tea time snack. With whole lot of nutritious ingredients, these gluten-free double chocolate mint cookies are definitely healthy too. These are delicious gluten-free cookies with a subtle mint flavor. You may add up to 1/2 cup of fresh mint leaves if you wish to have a stronger mint flavor.
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Yield / Serves
Brown Rice flour 3/4 cup
Cocoa Powder 1/4 cup
Bitter chocolate chunks 3/4 cup
Mint leaves 1/4 cup
Sunflower oil 1/4 cup
Cane sugar 1/3 cup
Vanilla essence 1/2 tsp
Baking soda 1/2 tsp
Salt 1/4 tsp
Walnuts (chopped) 2 tbsp
Take half of the chocolate chunks and melt using double boiler method, or you may even use the microwave. Once done, keep it aside to cool.
Grind together the cane sugar and mint leaves. For a stronger mint flavor, you may add up to 1/2 cup of mint leaves.
Whisk the egg in a big bowl.
To this, add the melted chocolate, cane sugar and mint mixture, vanilla essence and sunflower oil. And whisk well.
Now add the dry ingredients, that is, the brown rice flour, cocoa powder, salt and baking soda, slowly and stirring in between.
Add in the remaining chocolate chunks too and mix well until well combined. Adjust the dough consistency. If it appears to be little loose, add 1-2 tbsp more of the rice flour.
Adjust the dough consistency. If it appears to be little loose, add 1-2 tbsp more of the rice flour.
Preheat the oven to 180 degree centigrade. Line the baking tray with a parchment paper and keep it ready.
Now take small balls of dough and shape them to cookies, and place on the prepared baking tray.
Top them with a piece of walnut each.
Bake for about 12-15 minutes.
Allow to cool and enjoy the mint chocolate bites.
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