I was in the mood to experiment with cookies last night. So far, my favorite gluten free cookies are these Peanut Butter Cookies.
I found this recipe for thin mint cookies that are gluten free. I would have followed the recipe exactly (as I'm known to do only occasionally) but I didn't have all of the ingredients. So this is what I came up with:
2 1/4 cups GF Oat Flour
1/4 cup Cornstarch
6 TBS Unsweetened Cocoa Powder
1/2 cup Coconut Oil (Contrary to the name, this is solid at room temperature)
1 cup Sugar
1/3 cups Milk*
1/2 tsp Vanilla Extract
3/4 tsp Peppermint Extract
2 cups GF Chocolate Chips (Ghirardelli Semi-sweet were perfect)
1/2 cup Butter or Coconut Oil
1/8 tsp Peppermint Extract
Place coconut oil in a large bowl. I microwaved mine for 15 seconds to soften. Cream oil and sugar together. In a separate bowl blend flour, cornstarch, & cocoa. Add in flour until mixed well. Split dough in half. Shape each into logs about 1 1/2 inches in diameter. Wrap in plastic wrap and refrigerate at least 2 hours.
Slice each log into 1/4 inch circles. Line baking sheet with non-stick foil. If you don't have non-stick, use parchment paper. Bake for 13-15 minutes at 375 degrees. Cool completely on a wire rack.
Melt chocolate, butter/oil, and mint extract carefully in the microwave or double boiler. Dip each cookie into the chocolate. Use a fork to remove. Place on non-stick foil to harden. (I used the same foil I lined the baking pan.) Can be placed in freezer or refrigerator to harden more quickly.
*For gluten free, casein free omit milk and use coconut milk. Instead of butter, use coconut oil.