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
- 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
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:
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!
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