Saturday, December 4, 2010

Chewy Mint Chocolate Cookies

Do you ever miss Thin Mints?

I do.  They were my favorite kind of Girl Scout Cookie (aside from a maple cream one they sold for only one year before yanking it off the market for some inexplicable reason).  The combination of the chocolate and mint - dangerously addictive, and completely delicious.

Well, it's just as hard to stop eating these.  I overbaked the first tray I put in and was extra careful not to repeat that mistake with the rest, standing like a hawk by the oven to pull them out after exactly 9 minutes.  The results?  Chewy, chocolatey, minty, coconuty goodness. (But don't worry - if you hate coconut, you can leave it out and they will still taste awesome.  I tested it out for you.)

I got the idea from the Gluten Free Goddess and tweaked the recipe from her site (which you can find here) based on the ingredients I had on hand.  I also halved her recipe, fearful of the implications of a full batch of chocolate cookies alone with me in my apartment. 

And those fears were justified.  The gooey chocolate chips and chewy coconut are a wonderful combination, and the mint makes them festive somehow.  They'd be perfect for a holiday party!

Try them for yourself and see if anyone you serve these to complains about their being gluten-free.  Dare them to. 

Chewy Mint Chocolate Cookies

1/3 cup Spectrum organic shortening
½ cup packed brown sugar
¼   cup white sugar
1 tbsp. agave nectar
1 egg
7 - 9 tbsp. mint chocolate Silk soy milk (or any other non-dairy chocolate milk)
1 tsp. vanilla extract
1 -1 ½ tsp. peppermint extract (according to your own taste)
1 ¼  cup of your favorite gluten-free flour blend (I used Montina, but others would work, too)
½  tsp. xanthan gum

¾ tsp. baking powder
½  tsp. baking soda
¼   tsp. salt
¼   cup plus 1 tbsp. cocoa powder
½  cup chocolate chips
½  - 1 cup shredded coconut (optional, but recommended!)

Preheat the oven to 350 F.

Combine the shortening, sugars, and agave nectar and mix well.  Add the egg, 7 tbsp. of the mint chocolate soy milk, and the vanilla and peppermint extracts. 

In a separate bowl, combine the gluten-free flour, xanthan gum, baking powder, baking soda, salt, and cocoa powder.  Add to the liquid mixture, stirring well.  Stir in the chocolate chips and coconut, if desired.  If the batter is too dry, add more mint chocolate soymilk by the tablespoonful until the batter is smooth and stiff.

Drop by tablespoon-ful onto a cookie sheet lined with parchment paper or sprayed with cooking spray.  Bake for 8 - 12 minutes, or just until they are barely cooked all the way through.  I baked mine for about 9 minutes.  Do not overbake!  They may not look completely done when you pull them out of the oven.  Allow to rest for 2 - 3 minutes on the hot cookie sheet, then remove to a cooling rack or plate. 

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