Chocolate and mint are perfect partners. Here’s a gluten-free version of the chocolate chip mint cookie. They are especially good to dunk in Teeccino Herbal Coffee.
1½ teaspoons Ener-G Egg Replacer in 2 tablespoons water
¾ cups vegan butter (Earth Balance buttery spread)
½-3/4 cups sugar (evaporated cane juice), I use 1/2 cup but if you like a really sweet cookie use 3/4 cups.
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1½ cups white rice flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon xanthan gum
3/4 cup semisweet nondairy chocolate chips
1. In a small bowl, beat together the egg replacer and water.
2. Cream together vegan butter and sugar. Add the egg replacer mixture, vanilla and peppermint extracts.
3. Mix the dry ingredients together – rice flour, baking soda, baking powder, xanthan gum and cocoa powder. Add to the shortening/sugar mixture and knead into a dough. If the dough is too crumbly add a tablespoon or 2 of water. Knead in the chocolate chips. Cover bowl with wax paper and let dough chill for about 1 hour.
4. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
5. Take a small piece of dough, about 2 tablespoons, flatten with your hands into a circle about 1 1/2 to 2 inches in diameter and place on the cookie sheet. Repeat until all the dough is used up.
6. Bake for about 12-14 minutes. Remove to a wire rack and cool.
Makes about 2 dozen cookies.