Monday, April 28, 2008

Chocolate Mint Cookies

From the gluten-free blog Karina's Kitchen, my wife and I have slightly adapted her Mint Chocolate Chip cookie recipe.

Preheat oven to 350 degrees.

In a large mixing bowl or stand mixer combine:
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup olive oil
  • 1/4 cup lowfat yogurt (plain or vanilla)
  • 1 1/2 tsp peppermint extract
  • 1 tsp vanilla extract
Mix well. Then add the dry ingredients, not mixing until all are added to keep the xanthan gum dry until mixing:
  • 3 cups gluten-free flour mix
  • 1 cup sugar
  • 1/2 cup cocoa powder
  • 1/2 cup chocolate chips
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp xanthan gum
  • 1/2 tsp salt
Mix well.

Bake on a cookie sheet for about 15 minutes. Cookies are done when the top surface pops back up after being pressed lightly.

Cookies bake best when on a silicon mat and pressed somewhat flat (by hand with wet fingers works fine) before baking. Also works as a large bar cookie.

To make these Passover safe, use three eggs; omit the baking powder and baking soda and instead give "lift" by separating the eggs, whipping the egg whites, and folding the egg whites in as the last step before baking. This works very well.

UPDATE: We switched the flours we were using (1 cup millet flour, 1 cup quinoa flour, 1/2 cup brown rice flour, 1/2 cup tapioca flour) for 3 cups of our mix, and replaced half the oil with yogurt; the result is healthier and tastes almost the same.

1 comment:

Karina said...

Oy, your version sounds delicious! I must try millet. Smart to increase the peppermint with the stronger tasting grains. Excellent.

Thanks for the shout-out!