Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
- 1/2 cup plus 2 tablespoons superfine brown rice flour
- 1/8 cup sweet rice flour
- 1/8 cup tapioca flour OR cornstarch
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon guar gum OR xanthan gum
- 1/4 cup butter
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 tablespoon milk or dairy-free milk substitute
- 24 large dark chocolate mint morsels OR chocolate kiss candies (see note)
Line a large baking sheet with parchment paper, a silicone baking liner or lightly grease with butter or vegetable shortening.
In a medium bowl mix all dry ingredients. Cut butter into small cubes and add to the dry ingredients. Use an electric mixer (hand-held or stand mixer) and mix just until crumbly. Add vanilla, egg and milk and beat until smooth. You can refrigerate cookie dough, covered overnight for convenience.
Use a 1 tablespoon cookie scoop or measuring tablespoon to drop rounded balls of cookie dough onto prepared baking sheet, leaving about 2-inches between each cookie. Press one large chocolate morsel or chocolate candy kiss down on each ball of cookie dough ball. Bake for about 12 minutes or until golden brown. Cool on wire rack.
Yield: About 2 dozen cookies
This recipe was made with Trader Joe's "UFO Chocolate Mints", found in the baking section.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.