Gluten free chocolate chunk mint cookies

This is kind of a fusion of the gluten free chocolate chunk cookies 2 and the gluten free chocolate mint cookies, which I made over a week ago, blogged the recipe, then somehow forgot to schedule the post until the other day, which was a total crime because they were my best cookies to that date.

Anyway, here’s the new hybrid…

Ingredients:

1 3/4 cups Rice flour
1/2 cup Carob flour
1/4 cup Amaranth seed
1 t. Baking soda
1/2 t. Salt
1 cup Honey
1/2 cup Vegetable oil
1/4 cup Mixed crushed nuts
2 Eggs
1 t. Vanilla
1 t. Mint extract
1/2 bar Chocolate, unsweetened and gluten free, broken into pieces

Preparation:

Mix well all dry ingredients in one bowl, moist ingredients in another, then mix together until smooth. Refrigerate dough for at least an hour. I know, I know, it’s a pain, but it makes the dough take form. Otherwise, it’ll be too runny and you’ll have a mess.

Preheat oven to 350ºF/180°C.

Line a baking sheet with a Silpat if you have one, or grease sheet if you don’t. Scoop dough into tablespoon-sized balls (or smaller), then place on prepared cookie sheet, about 12 per sheet.

Bake for 15 minutes or until done. I have this new theory that my cookies are so soft and chewy (sometimes a bit too soft, in my opinion) because of the honey. I made some cookies the other week with just molasses (they ended up having too much molasses flavor and weren’t very sweet) and they firmed up very well. So that’s a consideration. If you can do regular sugar, substitute equal amounts for the honey.

Enjoy!