A classic gluten-free chocolate chip cookie recipe with a refreshing mint flavor. If you love classic Nestle Toll House cookies (and who doesn't?!) and you like the flavor of chocolate mint, you'll love these cookies.
Make this a classic chocolate chip cookie recipe by omitting the peppermint extract and adding one teaspoon of vanilla extract.
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Ingredients:
- 1 1/8 cup light buckwheat flour (see note)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup brown sugar
- 1/2 teaspoon natural peppermint extract
- 1 large egg
- 1 cup (6 ounces) gluten-free chocolate chips
- 1/2 cup chopped nuts (optional)
Preparation:
Preheat oven to 375° F / 190° C
Line 2 large baking sheets with parchment paper or lightly oil
Combine dry ingredients in a medium bowl and whisk to combine. In a large mixing bowl, combine egg and sugar and beat with an electric mixer on high until light and fluffy. Add butter and beat on high until combined. Add extract and beat briefly. Add dry ingredients and mix until combined. Stir in chocolate chips and nuts (optional).
For 1 dozen large cookies use a 2 tablespoon (1/8 cup) ice cream scoop or drop heaping tablespoons of dough on prepared baking sheets.
For 2 dozen small cookies use a 1 tablespoon ice cream scoop or a rounded tablespoon.
Bake in preheated oven for 9-11 minutes or until cookies are crisp on edges and slightly soft in the middle. Cool on baking sheet.
Note- I used Pocono Mills Light Buckwheat Flour in this recipe with good results but substitute your favorite gluten-free baking mix if you prefer.
Line 2 large baking sheets with parchment paper or lightly oil
Combine dry ingredients in a medium bowl and whisk to combine. In a large mixing bowl, combine egg and sugar and beat with an electric mixer on high until light and fluffy. Add butter and beat on high until combined. Add extract and beat briefly. Add dry ingredients and mix until combined. Stir in chocolate chips and nuts (optional).
For 1 dozen large cookies use a 2 tablespoon (1/8 cup) ice cream scoop or drop heaping tablespoons of dough on prepared baking sheets.
For 2 dozen small cookies use a 1 tablespoon ice cream scoop or a rounded tablespoon.
Bake in preheated oven for 9-11 minutes or until cookies are crisp on edges and slightly soft in the middle. Cool on baking sheet.
Note- I used Pocono Mills Light Buckwheat Flour in this recipe with good results but substitute your favorite gluten-free baking mix if you prefer.
