MINT CHOCOLATE CHIP COOKIES
by Chef Mark Reinfeld ( Thanks Mark! I am going back over your information on Gluten Free cooking! Never thought I would need it )
Servings: 24 cookies
Calories: 191kcal
Ingredients
DRY:
- 2 cups Bob's Red Mill GF All Purpose Baking Flour
- 1 cup walnuts minced fine I put the nuts in a food processer and grind them until they look like a moist rough flour
- 1 cup vegan chocolate chips
- 3/4 cup GF Rolled Oats
- 1/2 tsp sea salt
- 3/4 tsp baking soda
- 1/8 tsp cinnamon
- 1 pinch nutmeg
- 1/4 tsp Xanthan Gum
WET:
- 2/3 cup safflower oil
- 2/3 cup maple syrup
- 2 Tbl filtered water
- 1 tsp peppermint extract my husband says that is too strong so I use only 1/2 tsp peppermint extract
Instructions
- Preheat oven to 350 degrees. Place dry ingredients in a large mixing bowl and mix well. Combine wet ingredients in another large bowl. For Gluten Free baking it seems to be important to have dry and wet prepared separate and then mixed together at the last minute.......so when they are mixed separate....then mix the wet with the dry and mix well. I use a spoon to mix. It looks like this...
- I covered the bowl with foil and REFRIGERATED it for 15 minutes, maybe a bit longer. Then place I placed scoops of cold cookie dough on foil lined air coil cookie sheets. I was out of parchment paper which I usually use if possible.
- I flatten the dough slightly with my hand, spacing evenly so cookies have room to spread. BAKE 350 until golden brown approximately 10 to 11 minutes. Allow to cool before enjoying.
Nutrition
Calories: 191kcal | Carbohydrates: 20g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 89mg | Potassium: 50mg | Fiber: 2g | Sugar: 9g | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1.2mg