Gluten-Free Double Chocolate Mint Cookies
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About Gluten-Free Double Chocolate Mint Cookies
These gluten-free double chocolate mint cookies are crafted with wholesome brown rice flour and spiced up with the refreshing zing of fresh mint leaves. Instead of refined sugar and butter, this recipe uses organic cane sugar and sunflower oil, making each bite a lighter, healthier option without sacrificing flavor.
Perfect as a tea-time snack or brunch treat, these cookies offer a delightful balance of rich chocolate and a subtle minty freshness. With the option to add up to half a cup of mint leaves for a stronger flavor, you can customize them to your liking. Packed with nutritious ingredients, these cookies are a deliciously guilt-free indulgence for any time of day.
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Recipe Time & More
Ingredients
- 3/4 cup Brown Rice (or flour flour)
- 1/4 cup Cocoa Powder
- 3/4 cup Dark Chocolate (chunks)
- 1/4 leaves Mint Leaves
- 1 Eggs
- 1/4 cup Sunflower Oil
- 1/3 cup Cane Sugar
- 1/2 tsp Vanilla Essence
- 1/2 tsp Baking Soda
- 1/4 tsp Salt (or as per taste)
- 2 tbsp Walnuts (chopped 2 tbsp)
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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.
Recipe Notes
Additional Tips
- For an extra crunchy texture, sprinkle a small amount of coarse sea salt on top of each cookie just before baking—this enhances both the chocolate and mint flavors and adds a delightful contrast to the sweetness.
- 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; this releases more essential oils and intensifies the flavor.
- 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.
- 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.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 271kcal | Carbohydrates: 27g | Protein: 3g | Fat: 17g | Polyunsaturated Fat: 5.1g | Monounsaturated Fat: 10.2g | Sodium: 142mg | Sugar: 17g
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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.