If you love mint and chocolate together, these Gluten Free Andes Mint Chocolate Cookies are for you.
Every year for the last twenty-seven years, I have hosted my husband’s office Christmas party. I enjoy making all kinds of Christmas candy and holiday cookies for the party.
Two of the employees eat gluten-free, and since I eat gluten-free too, it is easy for me to make gluten-free treats for those who need them.
This year, I decided to try a new gluten-free cookie recipe for the party. They turned out delicious!
I found a recipe online for Andes Mint Chocolate Cookies, and with a few changes, I adapted it to gluten-free.
These gluten-free Andes Mint Cookies will be a new holiday favorite.
Ingredients
- butter
- sugar
- brown sugar
- eggs
- vanilla extract
- Bob’s Red Mill 1 to 1 Gluten Free Flour Blend
- cornstarch
- cocoa powder
- baking soda
- salt
- milk
- Andes mints candy
- gluten free semi sweet chocolate chips
Gluten Free Andes Mint Cookies
Mint and chocolate are combined in these delicious gluten free cookies.
Ingredients
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups Bob's Red Mill 1 to 1 Gluten Free Flour Blend ( see note below)
- 1/4 cup cornstarch
- 1 1/4 cup cocoa powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 cups Andes Mints chopped into pieces ( be sure to use Andes brands mints because they are gluten free)
- 1 cup gluten free semi sweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl, combine butter, sugar, and brown sugar. Beat on medium speed until light and fluffy. This will take 2 to 3 minutes.
- Add in eggs one at a time, mixing well after each egg.
- Beat in vanilla extract.
- In a separate bowl, whisk together gluten-free flour, cornstarch, cocoa powder, baking soda, and salt.
- Slowly add half the flour mixture to the butter and sugar mixture just until well combined.
- Add half the milk and mix until combined.
- Add the remaining flour mixture until combined.
- Add remaining milk until well combined.
- Stir in Andes Mints and chocolate chips.
- Scoop dough, using about 2 tablespoons of dough, onto the cookie sheet.
- Bake for 9-10 minutes.
- Cool on a baking sheet for 3-4 minutes.
- Remove to a cooling rack to finish cooling.
Notes
These cookies were tested with Bob's Red Mill 1 to 1 Gluten Free Flour blend. Other gluten free flour blends may work, but they have not been tested.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 292Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 25mgSodium: 175mgCarbohydrates: 49gFiber: 3gSugar: 26gProtein: 4g
Nutritional values are approximate and aren't always accurate.
More Gluten Free Cookie Recipes
Gluten Free Drop Sugar Cookies
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