Frosted Mint Chocolate Cookies


  • Cookies:
  • 1 1/2 cups gluten-free 1:1 flour, I like Bob's Red Mill 1:1
  • 1/4 cup dark black cocoa powder
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 3/4 cups brown sugar
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 egg + 1 yolk
  • Frosting:
  • 1/2 cup butter, softened
  • 1 1/2 teaspoon peppermint extract
  • 2 1/2 cups powdered sugar
  • green food coloring
  • 2-3 tablespoons milk
  • Andes Mint Chocolates

YIELD: 12 cookies


Combine gf flour, two cocoas, baking soda, and baking powder in bowl. In another bowl beat butter, brown sugar and salt together until fluffy and light. Add in eggs and vanilla. Mix in dry ingredients and mix until fully combined. Form dough into balls and place in the freezer for 1 hour or overnight.

When ready to bake, Preheat oven to 350F. Line cookie sheets with parchment paper. Bake for 10 minutes. Do not overbake. Cool fully.

Beat together frosting ingredients until fluffy and smooth. Spread on the cookies and sprinkle with chopped up Andes Mints

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

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