This is my last gluten free cookie recipe until sometime in the new year. I am so glad that December only comes once a year because I am sugared out!
I love cookies and sweets, don’t get me wrong, but after making and testing around 20 batches of cookies and squares, I’m in need of a good detox.
My husband and I are heading to Hawaii in January and I can’t wait to eat fresh pineapples, mangos, and papayas.
I found this recipe on Land O’ Lakes and decided to give it a try. As usual I gave the recipe the “Carrie” twist and played around with it.
Gluten Free Chocolate Mint Cookies
(adapted from the recipe Holiday Peppermint Thins)
1 3/4 cup gluten free flour blend (*)
1/2 cup good quality dark chocolate cocoa
1 1/4 tsp gf baking powder
1/4 tsp salt
1 1/4 cups gf icing sugar
3/4 cup softened butter
1 large egg
1 tsp peppermint extract
2 cups icing sugar for making icing
2-3 Trusweets gf vegan candy canes, crushed
optional gluten free food coloring
(*) gluten free flour blend
2 cups rice flour, 2/3 cups potato starch, 1/3 cup tapioca starch, 1 tsp xanthan gum
Instructions: Combine gluten free flour mix, cocoa, baking powder and salt in a small bowl.
Combine icing sugar and butter in a stand mixer.
Beat at medium speed, scraping bowl often, until creamy.
Add egg and peppermint extract, beating until well mixed.
Reduce speed and slowly add flour mixture and beat well.
Place dough into a bowl and refrigerate until firm for a couple of hours.
Preheat oven to 375 degrees.
Remove from fridge and with ice cream scoop, scoop balls of dough onto a parchment lined cookie sheet.
Flatten cookie dough balls with a glass dipped in sugar.
Bake in oven for 13 minutes.
Remove from oven and cool on a wire cooling sheet.
In a small bowl mix 2 cups of icing sugar with a couple Tbsp of water, until icing is creamy and thick.
Slowly drizzle icing over each cookie.
Sprinkle crushed candy canes over icing.
I added gluten free red food coloring to 1/2 of the batch.
Store cookies in fridge.