Vegan and Gluten Free Mint Chocolate CookiesPosted: December 22, 2010 | |
She’s the only person in our family who eats anything, anytime, but after she mentioned her curiosity about gluten-free baking, I decided to play with an oat flour for her treat. With a sweet tooth that rivals mine, I knew that any flavor I chose would be a hit, but I settled on a classic chocolate-packed recipe with a minty essence for a special seasonal kick.
Vegan, Gluten-Free Mint Chocolate Cookies
Makes 10 jumbo cookies
Adapted from Ginger and Berries
- 1 cup oat flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
- 8 tablespoons vegan butter such as Smart Balance Light
- 1 cup raw turbinado sugar
- 2 flax eggs (2 tbsp flax seed + 6 tbsp water, stirred and chilled)
- 1 teaspoon pure peppermint extract
- 1 teaspoon pure almond extract
- (optional) powdered sugar for topping
- Preheat oven to 340 degrees.
- Mix dry ingredients (flour, cocoa, baking powder, and salt) together in a medium bowl.
- In a small saucepan, melt together the butter and 1/4 cup of the chocolate chips. Slowly add in the turbinado sugar and stir until completely dissolved. The first batch I made came out slightly crystalline because the sugar didn’t entirely dissolve in the mixture (which I’d microwave).
- Add the flax egg, almond and peppermint extracts to the melted chocolate butter and mix until smooth.
- Drizzle wet ingredients into dry ingredients; add remainder of chocolate chips and mix until smooth.
- Drop spoonfuls onto baking sheet and bake for 15 minutes or until tops are slightly crackly. Allow to cool and sprinkle with powdered sugar.
These are a richer, fluffier, whole foods version of thin mints!
I die. And then come back to life, crumble one over vanilla ice cream, consume, and die again.
Merry Christmas, nee-nee, and thank you for being the first one to encourage my kitchen shenanigans!