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Gluten Free Double Mint Chocolate Chunk Cookies

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1 hour
12 people

A yummy gluten-free update on a classic cookie.

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 3 Tbsp cocoa or cacao powder
  • 1/2 cup + 2 Tbsp coconut sugar (or any granulated sweetener of choice)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup butter or coconut oil, melted
  • 2 eggs
  • 1 tsp peppermint extract
  • 1 Russell Stover Milk Chocolate Bar, roughly chopped

Method

  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper then set aside.
  2. In a large mixing bowl combine flour, cocoa powder, sugar, baking soda, baking powder and salt. Mix well.
  3. In another large bowl combine butter/oil, eggs and peppermint extract. Whisk until frothy. Pour wet ingredients into dry ingredients and stir until just combined.
  4. Fold in the chopped chocolate bar pieces. Place rounded tablespoon portions on prepared baking sheet.
  5. Bake for 10-12 minutes or until firm and turning golden on the bottoms. Let cool slightly before serving.