Provided by Liz Conlin, Personal Chef and Owner of Fridgefull Thinking
These chocolaty mint cookies are perfect for the whole family! Include the children while baking these quick and easy cookies. Furthermore, these festive cookies, perfect for any St. Patrick’s Day celebration, are gluten free, soft, chewy and delicious!
Prep Time: 40 minutes
Bake Time: 10 minutes
Ingredients
- 2 1⁄4 cups powdered sugar
- 1⁄4 tsp salt
- 1 cup Dutch-process cocoa powder
- 3 large egg whites
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup semi-sweet or dark chocolate chips (best quality, such as Guittard 63% or Ghiradelli)
- 1 cup mint chips (best quality, such as Guittard)
Directions
-
Preheat the oven to 350 ̊F. Line two cookie sheets with silicone baking mats or parchment. Lightly grease parchment or mat (the batter is sticky).
-
Whisk together the egg whites, vanilla and peppermint.
-
In a separate bowl, mix the dry ingredients, except for the chips.
-
Stir the wet and dry ingredients together, scraping down the sides of the bowl as you go. The batter should be syrupy; if it’s too thick, add more egg whites until it runs off the back of a spoon. Fold in chips.
-
Using a cookie scoop, drop the batter onto the prepared baking sheets in 2-3” circles. Let the cookies rest on the baking sheets for 30 minutes.
-
Bake the cookies for 8-10 minutes for the larger cookies, or until shiny and crackly.
