Gluten-Free Double Chocolate-Mint Cookies
Prep: 30 minutes plus cooling
Bake: 8 minutes • Serves: 24
2 large eggs
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
2-1/2 cups almond flour
1-1/4 cups chopped Andes® crème de menthe thins
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1.Adjust 2 oven racks to top and bottom positions; preheat oven to 350°. Spray
2 cookie sheets with cooking spray. In large bowl, whisk eggs, butter and vanilla extract; stir in flour, 1 cup chocolate thins, sugars, cocoa powder, baking soda and salt until dough is moist and well blended.
2. Drop dough by rounded measuring tablespoons, 2 inches apart, on prepared cookie sheets; bake 8 minutes or until edges are set, rotating cookie sheets between top and bottom racks halfway through baking and sprinkling cookies with remaining 1/4 cup chopped chocolate thins during last 1 minute of baking. Transfer cookies to wire rack to cool. Makes about 24 cookies.
Approximate nutritional values per serving (1 cookie):
173 Calories, 12g Fat (5g Saturated), 26mg Cholesterol, 124mg Sodium,
15g Carbohydrates, 2g Fiber, 13g Sugars, 12g Added Sugars, 3g Protein
Dietitian’s Dish Tip(s):
> Using almond flour instead of traditional flour is a nutritious choice, offering added nutrients, a lower glycemic index and a nutty flavor. Plus, it’s naturally gluten-free, perfect for those with gluten sensitivities or celiac disease.
