Gluten Free Mint Chocolate Fudge Cookies
Gluten Free Mint Chocolate Fudge Cookies are the ultimate gluten free dessert! These delectable cookies include diced almonds, mint fudge flavored baking chips and gluten free flour. The texture of these adorable cookies is crunchy on the outside but soft and chewy on the inside. They're terrific for tailgating parties, holiday baking or a Christmas Cookie Exchange. They're doubly wonderful for your gluten free friends who enjoy desserts but can't eat them made with regular flour. Surprise them today with a batch of these delightful jewels and watch them swoon!
Equipment
- 3 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 1/4 cup cookie scoop
- 1 electric mixer
- measuring spoons
- measuring cups
- 1 wooden spoon
- 1 spatula
- 1 nut chopper to finely dice whole almonds
- 2 wire cooling racks
Ingredients
- 1 1/2 cups unsalted butter softened (3 sticks)
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar packed
- 2 large eggs
- 1 tbsp. pure vanilla extract (tablespoon NOT teaspoon)
- 4 cups gluten free flour (I used 2 cups Krusteaz & 2 cups Bob's Red Mill GF 1 to 1 baking flour)
- 2 tsp. baking soda
- 1 tsp. sea salt
- 20 oz. pkg. mint fudge flavored baking chips (two 10-ounce packages)
- 2 cups almonds finely diced
Instructions
- Preheat oven to 350°.
- Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with electric beaters until smooth.
- Stir in Gluten Free flour, mint fudge baking chips and almonds.
- Stir thoroughly; this may take 4-5 minutes.
- With a large cookie scoop, scoop cookie dough and pack it into the cookie scoop before leveling it off.
- Place onto ungreased cookie sheets approximately 3-inches apart.
- Bake 12-15 minutes or until lightly browned.
- Rotate cookies on racks every seven to eight minutes while baking.
- Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.
Notes
NOTE: My cookies took about 18 minutes to bake completely.
NOTE: You will probably need to stir the cookie dough about 5 minutes to get all the flour worked into it.
NOTE: Because this recipe uses so much flour, I usually keep stirring after the flour has been worked in so that the dough is no longer crumbly. I continue stirring until the dough starts adhering together in large clumps.
NOTE: If the dough crumbles when you place it on the cookie sheet, the dough either isn’t stirred well enough or the dough is not packed into the cookie scoop firmly enough.
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 286kcalCarbohydrates: 33gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 29mgSodium: 136mgPotassium: 71mgFiber: 3gSugar: 23gVitamin A: 238IUCalcium: 53mgIron: 1mg
Tried this recipe?Let us know how it was!