I recently worked on perfecting my own version of these cookies. You will need:
- 2 cups of gluten-free flour mix
- 2 teaspoons xantham gum
- 1/2 cup unsweetened cocoa powder
- 1 cup of salted butter (room temperature)
- 1 1/4 cups brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag of gluten-free mint chips
Preheat the oven to 375 degrees. Lightly grease two baking sheets or line with parchment paper. In large bowl, whisk together flour mix, xantham gum, cocoa powder, baking soda, and salt.
Using an electric or standing mixer, cream together the butter and the sugars. While the mixer is still going, mix in eggs, one at a time, and the vanilla. Slowly mix in the flour mixture until it is completely combined, scraping down the sides of the bowl. Stir in the mint chips and refrigerate the dough for 30 minutes
Drop tablespoons full of the cookie dough on the greased baking sheets about 2 inches apart. Bake for 10-12 minutes. Let the stand for 1-2 minutes before removing from the baking sheet to cool.