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Gluten Free Mint Chocolate Cookies with Mint Drizzle Frosting

 

A complimentary product was received.  All opinions are my own.  Please see here for The Nourished Seedling’s policies on Affiliates and Disclaimers.

 

Yields:  about 32-34 cookies             Prep Time:  20 minutes       Total Time:  1 hour 45 minutes

 

A favorite duo in mint and chocolate come together in a healthier gluten free cookie, based with almond four, less sugar and less butter.

 

Ingredients

1 cup blanched almond flour

1/2 cup rice flour

1/2 teaspoon baking powder

1/2 teaspoon baking powder

1/2 teaspoon salt

4 tablespoons softened butter

3/4 cup granulated cane sugar

1/2 cup unsweetened quality cocoa

1 1/2 teaspoon peppermint extract

1 egg

 

Chocolate drizzle

1/2 cup semi-sweet chocolate chips

1/2 teaspoon coconut oil

 

Red Frosting

1/2 cup powdered sugar (3/4 cup for thicker frosting)

2 tablespoons whole milk

1/2 teaspoon peppermint extract

1 teaspoon organic beet juice powder or natural coloring

 

White Frosting

1/2 cup powdered sugar (3/4 cup for thicker frosting)

2 tablespoons whole milk

1/2 teaspoon peppermint extract

 

 

Directions

1. Combine almond flour, rice flour, baking soda, baking powder and salt in a bowl.  Mix well.

 

2. In a food processor, combine butter, sugar, cocoa, egg and peppermint extract.  Mix until combined. 

 

3. Slowly add in dry ingredients to wet ingredients in the food processor, adding half the dry ingredients at a time and then pulsing. 

 

4. After all ingredients are combined, a thick dough will have formed in the food processor.  Remove it from the processor and line up on a piece of parchment paper.  Roll it up into a log shape and place in refrigerator for at least an hour.  (I placed mine in a plastic bag as well so as to not take in the other smells from the refrigerator.)

 

 

5.  Remove dough from refrigerator and preheat oven to 375 degrees Fahrenheit. 

 

6. Unroll dough and slice about 1/4 inch thick slices, 2 inches or so apart on a parchment paper or silicone mat lined baking tray.  (Cookies do spread and increase in size.)

 

 

7. Bake at 375 degrees for 8-10 minutes.  Remove from oven and let cool on the tray a few minutes before moving.  Then, move to cooling rack.  (This cooling stage is very important - especially with gluten free cookies.)

 

8. To prepare the chocolate drizzle, combine chocolate chips and coconut oil on low heat in a saucepan (or double boiler to ensure the chocolate doesn’t burn).*

 

9. To frost, mix the frosting colors (can do each separately, or combine for one color).  Keep the cookies on the cooling rack and place the lined baking tray underneath to catch the excess frosting.  Drizzle with a spoon in a zig-zag pattern across all of the cookies.*

 

 

*When it comes to frosting, I did these a couple of different ways.  For one batch, I simply did the white and pink (still peppermint) frosting in zig-zag patterns.  One of my testers suggested using chocolate to balance out the mint, so I added a plain chocolate drizzle to the two peppermint flavors.  You could make all three peppermint, just one, none – whatever floats your boat. 

 

 

So, I love all things peppermint and chocolate.  To me, these flavors signify the holiday season just as pumpkin spice dominates the fall.  My husband, however, is not such a fan of this combo.  He would prefer the cookies, sans peppermint, which is just as easy.  Peppermint extract is used in such minute amounts, it wouldn’t make a huge different texture-wise.

 

I just really love peppermint.

 

 

These cookies were inspired by a thin mint, and a desire to create a gluten free, healthier cookie.  I received some great products from Anthony’s Goods, so it was perfect timing to work these ingredients into my inspiration.

 

I used blanched almond flour from Anthony’s Goods.  Now, this almond flour is very different from almond meal you may also see on the shelf.  Almond flour is made by blanching and removing the skin from the almonds, whereas the meal keeps the skins on.  This flour is very light and easy to cook and bake with, especially in gluten free (even grain-free) recipes.  It also adds healthy fats and vitamin E.

 

I used a bit of brown rice flour to add a bit of a crunch to counter the softer almond flour.  Brown rice flour is also gluten free and has a crunchier texture.  So, other than the bit of this rice flour, almond flour is the bulk of this cookie.

 

 

Now, back to the frosting.  I really wanted to make a colorful cookie, so I put the beet juice powder from Anthony’s Goods to use!  I was a bit hesitant if the beet flavor would conflict with the peppermint, but it actually worked just fine.  The beet powder does have a hint of sweetness itself.  It just made the cookies all the more irresistible – especially to little hands!

 

Pin on Pinterest!

 

 

 

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