Gluten-Free Chocolate Mint Cookies
These are not only the best cookies I’ve ever made, they’re the best cookies I’ve ever eaten. Period. Hands down. I suspected these would be a hit, so I doubled the recipe. I suggest you do, too. These cookies are addictive, even to my Official Taste Tester, who has never had Girl Scout Thin Mints. If you don’t double it, the recipe below will make 40 small cookies. (Which are not enough, I swear; please heed my warning on this).
Adapted from this recipe, which was adapted from the recipe for Chocolate Mint Wafers in the 2009 issue of Martha Stewart Holiday Sweets. As always, this recipe is gluten-free, dairy-free, sugar-free. Thanks to both Dr. Winnie and Martha for two amazing recipes.
1 cup rice flour, plus more for dusting
1/2 cup cocoa powder
1/4 t. baking powder
1/4 t. salt
3/8 cup Vegetable oil
1/2 cup Honey
1/2 t. Vanilla
1 bar dark Chocolate, unsweetened and gluten free
1/4 t. + 1/4 t. Peppermint extract
Mix together flour, cocoa, baking powder, and salt.
Mix vegetable oil and honey. Add egg, ¼ teaspoon of peppermint extract, and vanilla, mixing until well combined. Gradually add the flour mixture, and combine well. Cover bowl and refrigerate until firm, at least 1 hour. (You can also refrigerate overnight if needed, which is what I did.)
Preheat oven to 350ºF.
Line a baking sheet with a Silpat if you have one, or parchment paper if you don’t. Form small balls of dough (one teaspoon in size; resist the urge to make these cookies larger) and place on the sheet, about two inches apart. Dip your fingers in flour and flatten balls into 1 1/2 inch rounds (about 1/4 inch thick). Re-dip fingers as needed, to avoid sticking to the cookies. Chill remaining dough while the first batch is in the oven.
Bake until slightly firm to the touch, about 9 minutes. Cool on a rack.
Combine chocolate, peppermint extract and 1/8 tsp. salt in the top of a double boiler (I don’t have a double boiler, so I just put one pot inside another, water in the bottom; it worked just fine). Heat until smooth, at least 2-3 minutes, and then let cool slightly.
Replace Silpat or parchment on baking sheets. Holding each cookie with the tines of a fork, dip in the chocolate to coat completely. Tap fork on side of bowl to allow excess chocolate to drip off. Place on prepared sheet, and continue until all cookies are coated.
Refrigerate at least 1 hour (until chocolate has hardened completely) before serving.