Ingredients for Gluten Free Chocolate Mint Chip Cookies
- Gluten Free Flour
- Xanthan Gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Cocoa Powder
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup Crisco, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup Andes mint chips (or other brand)
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How to Make Gluten Free Chocolate Mint Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together gluten-free flour blend, baking soda, salt, and cornstarch.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1/2 cup Crisco, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup Andes mint chips (or your favorite brand).
- Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Do not overbake!
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely. These cookies freeze exceptionally well!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
51g
Fat
19g
Carbs
4g