Update: We made these last night and they turned out wonderfully. We used the gluten free flour blend we make from the Cooking for Isaiah cookbook. And used Bakers Semi-sweet chocolate squares. The cookies themselves wihtout the dip seemed like they would be good on the bottom of a pie crust or something they were really good thick solid cookie. We could even possibly pretend they were oreos and make oreos with them.
- 1/2 cup of butter (softened) (will try dairy free margarin or coconut oil)
- 1 cup of white sugar
- 1 egg (Egg Replacer)
- 1/4 tsp of salt
- 1 1/4 cups Bob’s Red Mill All Purpose Gluten-Free Flour (Gluten Free Flour Mix)
- 1/2 cup of unsweetened cocoa powder
- 1/2 tsp of mint extract
- 3 squares of semisweet chocolate (chopped) Dairy Free — Check Giarldis
- 1/4 cup of butter
Making the Cookies
- Preheat the oven to 350 degrees.
- Stir together the sugar and softened butter until combined, beat in the egg, and add the mint extract. In a separate bowl mix together the gluten-free flour, cocoa, and salt. Add the flour mixture to the butter mixture.
- This is when it becomes difficult if you don’t have a automatic mixer. The dough will be very dense (like the cookies themselves). We took the easy route to mix the flour and liquid ingredients and just used our hands.
- Put the dough in the fridge – 40 minutes – 4 hours
- Roll the dough out onto wax paper and use a shot glass to form the cookies. Once done they’ll be the perfect thin mint size. Put them in the oven for 12 minutes and let them cool once they’re done.
Dipping and Chocolate
- While cooling melt the 1/4 cup of butter together with the chocolate in the microwave or on the stove. To make the cookie more legit add another splash of mint extra to the chocolate mixture.
- Dip the cookies into the chocolate mixture and set them on a fresh sheet of wax paper to dry. This recipe makes between two and four dozen cookies.