Monday, March 17, 2014

Gluten-Free M&Minty Chocolate Cookies for St. Patrick's Day



Happy St. Patrick's Day! My favorite color is green, so even though I don't have very much Irish ancestry (that I know of), I still like to don a green outfit for the day. This year I also made some 'anti-pinch polish' for some friends (I don't condone pinching someone that doesn't wear green though, that's just mean!) and baked some gluten-free M&Minty Chocolate Cookies. I got the templates for the 'anti-pinch polish' from the blog eighteen25. Check it out here to download the template: Anti-Pinch Polish. 



These cookies are based on my gluten-free Black & White Chocolate Pomegranate Cookies. I swapped out the pomegranate arils for M&M's Dark Mint candies and omitted the white chocolate chips. Enjoy!


M&Minty Chocolate Cookies (Gluten-Free)
Makes 2-3 dozen 

Ingredients: 
1 cup of butter (2 sticks) 
¾ cup white sugar 
¾ cup brown sugar 
2 eggs 
1 teaspoon vanilla 
½ cup milk 
½ cup tapioca flour 
¾ cup brown rice flour 
¼ cup coconut flour 
½ cup quinoa flour 
¾ cup cocoa powder 
1 teaspoon baking soda 
¾ teaspoon salt 
½ teaspoon xanthan gum 
1 cup dark chocolate chips 
2 cups M&M's Dark Mint candies 

Directions: Preheat the oven to 350°F. In a stand mixer, cream together the butter, sugar, brown sugar, eggs, vanilla and milk. Beat the mixture on medium-high for 3 minutes. In a separate bowl, combine the tapioca starch, brown rice flour, coconut flour, quinoa flour, cocoa powder, baking soda, salt and xanthan gum. Add the flour mixture and sugar-butter mixture. Mix well. Add the dark chocolate chips and M&Ms. Mix to combine. Refrigerate dough for about thirty minutes, to make it easier to roll. Roll the dough into small balls and bake on a prepared cookie sheet (lined with parchment paper or a Silpat mat) for 12 - 15 minutes. Allow to cool for 5 minutes before removing from cookie sheet.

Adapted from my Black & White Chocolate Pomegranate Cookies from Cbus52: Columbus in a Year.