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…
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
1 t. Vanilla
1 t. Mint extract
1/2 bar Chocolate, unsweetened and gluten free, broken into pieces
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.