Gluten-Free Double Chocolate Mint Cookies
7 April, 2017
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.
Sponsored
Ingredients
- Brown Rice flour 3/4 cup
- Cocoa Powder 1/4 cup
- Bitter chocolate chunks 3/4 cup
- Mint leaves 1/4 cup
- Egg 1
- 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
Sponsored
Instructions
- 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.
Responses