Best Gluten-Free Andes Mint Cookies (no chilling!)
These Gluten-Free Andes Mint Cookies are every bit of fudgy, chocolate bliss, combined with the cool and creamy peppermint nostalgia of Andes Mints candies swirled on top. Their centers are chewy and rich with chocolate flavor. These are easy to make, no chilling of dough needed!
Yield: 12 cookies
Ingredients
- 110 grams Bob's Red Mill Gluten-Free 1-1 Flour in blue bag*
- 20 grams oat flour*
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 teaspoon espresso powder
- 30 grams (1/3 cup) unsweetened natural cocoa powder
- 85 grams (6 tablespoons) softened, unsalted butter
- 100 grams (1/2 cup) light brown sugar
- 50 grams (1/4 cup) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 12 Andes Mint candies
- Holly sprinkles
Equipment
Instructions
- In a bowl, whisk together flours, baking soda, salt, espresso powder, and cocoa powder.
- In the bowl of a stand mixer with paddle attachment, beat butter for one minute on medium speed (speed 4 of Kitchenaid). Scrape down sides and add sugar, beat for two minutes to properly cream the butter and sugar, until light and fluffy. Periodically stop the mixer and scrape down sides.
- Add egg and vanilla, mix until mostly combined, then add dry mixture and mix for 1 minute, until combined and no dry streaks of flour are left.
- Preheat oven to 350 degrees F. The dough will rest on counter during this time, covered.* When oven is preheated, scoop 40 gram dough balls onto parchment lined baking sheet. Bake for 10 to 11 minutes, until tops are set. Do not overbake. Remove from oven and bang pan once on the countertop (or oven top), which will flatten the tops of the cookies slightly and give a little ripple to the edges.
- Lightly press an andes mint into the center of each cookie. Wait about two minutes and it will be melted, swirl chocolate at this point. Let fully cool. Enjoy!
- Cookies can be stored in covered container on counter for 4 to 5 days. You can also freeze the dough and bake anytime within 3 weeks.
Notes
*You can refrigerate the dough for up to 24 hours, which I found intensified the depth and flavor of the chocolate cookie. So good! But also delicious and amazing with no chilling. (Let the dough come to room temperature before baking.)
*If you'd like to make these with regular all-purpose flour, it works great. You'd just replace in equal weights for the GF flour and oat flour. So instead of those two flours, use 130 grams all-purpose flour.
