Thick & Chewy Mint Chocolate Chip Cookies (with Andes Mint Pieces!)
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Gluten-free Thick & Chewy Mint Chocolate Chip Cookies, made with chopped Andes mints (yes – they’re gluten-free, too!) more »

There are so many gluten free chocolate chip cookie recipes on this blog that it would be embarrassing if it weren’t so terribly necessary. This kind is different. It has chopped Andes Mints (they’re gluten-free!), and the cookies are green (but not too green). And if I don’t develop these recipes, they’re not going to develop themselves.

By the way, a programming note: I am resolved to continue to love the buildup to the holidays. Even if the actual holidays themselves, when they begin, have proven to be excruciating exercises in self-control that I didn’t even know I had.  I keep thinking that I’ll enjoy the actual holidays themselves when my children are grown and my family grows with whomever they bring home and we can make the holidays easy and inviting and warm and kind. That’s how it is in my mind’s eye, which will have to do unless and until my children grow up and/or I get an invitation to spend the holidays with someone else’s easy and inviting and warm and kind family. It is in that spirit that I continue the Cookie Baking Brigade. With this very important recipe for gluten free chocolate chip cookies that has just the right mix of chocolate and mint.

Now I’m not going to bury the lede. I used artificial food coloring. I did it. I feel a little bit bad about that, because I know that some of you simply can’t use artificial food coloring. But I made 5 batches of these cookies (5 batches!) before I settled on this exact recipe. And I tried everything with those India Tree natural colors. But no matter what I did, the color baked right out of the cookies. No matter how psychedelic the green color before baking, after baking the cookies were brown. And anyway even though I’m immature enough to think that lightly green mint cookies taste more minty (power of suggestion!), I know that it’s not really true (it isn’t, right?). So you can safely omit the green coloring and maybe close your eyes and imagine them green. Or just eat them with eyes open and taste the just-right combo of peppermint extract and Andes mint pieces, and find them just minty enough thankyouverymuch.

Before you even ask, yes, Andes Mints are gluten-free. I didn’t always know that, but then I learned that. And it’s the truth. It says so right on the website, and they don’t hedge. They don’t waffle. They just say so. And they also say they have baking chips that are gluten-free, too, but I have never seen these supposed baking chips in real life. They’re like unicorns, except that unicorns don’t have a website saying that they exist. At least not that I know of.

Oh, and if you do plan to use green food coloring, go light. The artificial stuff really does hold its color. The dough should be a nice, pale green when it’s raw. Trust me. Remember – 5 batches. 5! Here’s the best of the best—thick and chewy, slightly crisp around the edges and the perfect mix of mint and chocolate:

Prep time: 10 minutes       Cook time: 9 minutes
Ingredients

1 1/2 cups (210 g) high-quality all-purpose gluten-free flour

¾ teaspoon xanthan gum (omit if your blend already contains it)

¾ teaspoon baking soda

¼ teaspoon kosher salt

½ cup (109 g) packed light brown sugar

¼ cup (50 g) granulated sugar

9 tablespoons (108 g) vegetable shortening, melted and cooled

2 extra-large eggs (120 g) at room temperature, beaten

3/4 teaspoon pure peppermint extract

1 teaspoon pure vanilla extract

Green gel food coloring (optional)

1 package (4.75 oz.) Andes mints, roughly chopped, tossed with 1 teaspoon cornstarch

Directions
  • Preheat your oven to 300° F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • In a large bowl, place the flour, xanthan gum, baking soda, salt, brown sugar and granulated sugar, and whisk to combine well, working out any lumps in the brown sugar. Add the butter, eggs, peppermint vanilla and optional food coloring, mixing well after each addition. The dough will be soft but will hold its shape when scooped. Add the Andes mint pieces and cornstarch to the cookie dough, and mix until the pieces are evenly distributed throughout.

  • Drop the dough by the tablespoon on the prepared baking sheets, leaving about 2 inches from one to the next as they will spread during baking. With wet fingers, press down evenly on each tablespoon of soft dough to make a disk, smoothing to ensure a circular shape.

  • Place the first baking sheet in the center of the preheated oven and bake, rotating once, for 9 minutes or until lightly golden brown on the edges and just set in the center. Allow to cool on the baking sheet until firm, about 5 minutes. Transfer to a wire rack to cool completely.Repeat with the remaining baking sheets, one at a time.

Love,
Me

 

P.S. If you haven’t yet, please pick up a copy of both of My Cookbooks! I can’t keep the blog going without your support – and it’s baking season!!

  • http://www.facebook.com/holly.wydeck.9 Holly Wydeck

    I have said unicorn chips waiting in my cupboard for just the right recipe!!  Have you been peeking into my kitchen again??  I declare these will be made by day’s end…

    • gfshoestring

      Stop that right now, Holly. You do NOT have those unicorn baking pieces! I’m so jealous. I just can’t bring myself to order them online (on principle?), and I have looked extensively in stores and come up empty. Oh, you have an obligation to make these cookies, then. For the unicorns. They so want to exist. ;)
      xoxo Nicole

  • JoAnn C.

    Wait.  Green cookies really DON’T taste more minty?  Yeah, right.  Next you’ll tell me Santa doesn’t exist!  He does, right?  Right?  Hello?

    • gfshoestring

      Oh they definitely do taste more minty, JoAnn. In fact, they’re Santa’s favorite cookie. ;) That’s why I really recommend the closing-eyes-and-imagining solution if artificial food coloring is just not gonna happen!
      xoxo Nicole

  • Julie

    Those look so yummy! I bought Andes baking pieces earlier and was just waiting to use them. Now I have an excuse. ;)

    • gfshoestring

      The wait is over, Julie! :)
      xoxo Nicole

  • Darlene

    Japanese Green Tea Matcha Powder-makes a mean green shortbread cookie :)  May not be suitable for children-caffiene content?  Anyway, these sound amazing and I’m not saving them for the holidays! Take care…and thanks for being so generous with your knowlege/recipes. xoxo

    • gfshoestring

      Oooh interesting, Darlene. Great idea for green shortbread!
      xoxo Nicole

  • Debrah

    Oh, yes! I will be making these!! You are welcome to stop by my home, where we chill and enjoy each others company in the mild, kind winters of Arizona! I’ve just ordered a proofer so we can make bread, too! Hope you don’t mind cats, we have 3.
    Thank you, Nicole for doing the hard work so that we can reliably enjoy the wonderful recipes and wit that you share with us! I have been cooking out of both of your cookbooks as well as the blog…looking forward to book 3.
    Do you have a preferred recipe for buttercream frosting?

    Cheers!

    • gfshoestring

      I thought you’d never ask, Debrah! You can even put your feet up, and I will bake the bread and the cookies. :) (cats are fine, by the way – I’m easy). 
      I do have a couple favorite recipes for buttercream frosting, but for some reason I never posted them on the blog. Maybe because they’re naturally gf. Here is a blog recipe for White Chocolate Frosting, which is a personal favorite. Other than that, and until I do a post with my buttercream frosting recipes (!), try this one by Savory Sweet Life
      xoxo Nicole

      • Debrah

        :-D Yay!
        Thanks for the link to SSL, I’ll be making lots of treats as soon as my Better Batter arrives. I blew through the 5lb. box I had!

        Cheers!

  • Addy

    I bought some of those unicorn chips once, I found them at Target in the baking section. I meant to make chocolate chip cookies out of them, they never ate it. I have a weakness for Andes, they are a favorite of mine and I ate all the unicorn chips. I might have to go pick some up to make these cookies, as I said, I have a weakness for Andes.

    • gfshoestring

      Oh no you ate all the unicorn chips! I bet they were fabulous and that you don’t regret even one bite, Addy. :)
      xoxo Nicole

  • Shawn

    These will be adorable on St. Patricks Day as well.  I love how you think outside of the box of traditional Christmas cookies…well atleast what I think of as traditional over here in Washington state… You know the spritz cookies, thumbprints, snowcaps, pfeffernussen. I do love a good gingerbread boy though and am looking forward to trying your recipe.         

  • http://celiackiddo.wordpress.com/ Dana Schwartz

    Ooh, Andes candies are so good! I bet my girl would like to find those hidden in her green cookies, for sure. I love that you’re starting your holiday cookie extravaganza so soon. I also just love reading your posts. They always crack me up, especially all the commentary about family + holidays. You made my girl’s Thanksgiving, by the way, with your Brownie Pie recipe (from cookbook #1). She gave it her highest accolades – two thumbs WAY up. I am off to order more Better Batter so I can make these green suckers and those yum looking chocolate shortbread cookies.
    -Dana

    • gfshoestring

      No more no-dessert Thanksgivings for the Schwartz family, Dana! I will never forget the leave-before-dessert story. I’m so gratified that she loved the Brownie Pie! Always great to ‘see’ you, Dana. :)
      xoxo Nicole

  • Carole

    Perfect timing Aldi’s has them this week in there ad.  Did you use non hydrogenated shortening???

    • gfshoestring

      All of you lucky people, with all your access to the unicorn Andes baking pieces!
      Yup, Carole, I use Spectrum nonhydrogenated vegetable shortening.
      xoxo Nicole

  • missym

    I havent baked much since my celiac diagnosis. No one told me raw gluten free cookie dough tastes terrible. Like baking chocolate bad. Who knew? Well….after gagging a bit, I guess I do.

    • gfshoestring

      If your raw cookie dough, made with this recipe, tastes bad, missym, it’s your flour. If you used a bean flour blend, which I expressly recommend against using as it will not work in most of my recipes, it will smell and taste awful.
      Nicole

      • missym

        The cooked dough was delicious. I live in northern Canada and gluten free flour is hard to find and what i can find has bean flour in it. I am going to try and order the kind you recommend. Just got your new book…as always awesome!

      • missym

        I meant the dough cooked was delicious. Lol.

  • Carole

    They actually had the Andes Mint baking chips at Aldi’s today. Am making the cookies with them tomorrow. I’d send you a bag as I bought a couple of bags and my son will love them in this recipe as well as ice cream. We had a lot of pumpkin at Thanksgiving so Christmas will be minty.

  • Nbraskie

    I found the Andes Mint baking chips at Wal-Mart today.

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This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/thick-chewy-mint-chocolate-chip-cookies-with-andes-mint-pieces/
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