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.
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