Gluten Free Mint Chocolate Chip Cookies are the perfect holiday treat to enjoy with your family and friends. Anyone will enjoy these chewy, fudgy cookies that taste like an Andes Mint, but if you have a gluten free friend in your life, share these with them immediately!

I didn’t grow up baking (honestly, I did everything I could to stay OUT of the kitchen) and for a long time I considered a box mix ‘baking from scratch”. It wasn’t until 3 years ago that I dug in deep and really started finding my way around the kitchen. My son had just turned 5 and for health reasons, we needed to explore a grain and gluten free lifestyle. I made it my mission to find recipes that could replace all his old favorites and when I couldn’t find what I was looking for, I started creating them.

Seeing his happiness, through my baking, brings me so much joy! He’s the reason I’ve learned so much and the reason I’ve kept trying, even after many baking fails.

How to make Mint Chocolate Chip Cookies from Scratch

• In a large mixing bowl, cream your butter, coconut sugar & creamy almond butter together. Once combined, add in egg and blend.
• Next, add in flour, baking soda & salt and combine.
• Add in cocoa powder and *carefully* blend in (if you blend on high speed, your kitchen will be covered in cocoa dust, trust me). A large ball of dough should form.
• Add in pure peppermint extract and dark chocolate chips and combine well, using your hands. When your dough is combined, you’re ready to bake your cookies!

• Line your baking sheet with parchment paper.
• Using a small spoon, drop cookie dough onto baking sheet and then flatten the cookie dough so it looks like a small disc.
• The cookies bake very quickly (only 8 minutes).
• Remove the cookies from the oven and let sit for 5 minutes before transferring to a wire rack to finish cooling.

Add these to your cookie platters this holiday season, your guests will thank you!

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Gluten Free Mint Chocolate Chip Cookies

Gluten Free Mint Chocolate Chip Cookies are the perfect holiday treat to enjoy with your family and friends. Anyone will enjoy these chewy, fudgy cookies that taste like an Andes Mint, but if you have a gluten free friend in your life, share these with them immediately! 

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 36 cookies

Author Melissa

Ingredients

• 1 stick butter softened
• 1 cup coconut sugar
• 3/4 cup creamy almond butter
• 1 1/2 cups almond flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup pure cocoa powder
• 1 tsp peppermint extract
• 1/2 cup dark chocolate chips

Instructions

1. Cream butter, sugar & almond butter together. 

   Add egg, mix to combine. 

   Add flour, baking soda & salt, combine. 

   Add in cocoa powder and blend till dough is combined and large ball has formed. 

   Add in peppermint extract & chocolate chips and combine well, using hands. 

   Line baking sheet with parchment paper. 

   Drop dough by small spoonfuls on baking sheet & flatten dough. 

   Bake at 350 for 8 minutes.

   Remove from oven, let rest on baking sheet for 5 minutes and then transfer to wire rack to finish cooling.