December 14, 2009

Gluten Free Christmas Cookies - Part I

I am way behind! Everyone in blog world is going great guns with the Christmas cookie posts and I have YET to crank one out. Baking cookies at Christmas time is one of my favorite traditions. When I was a little girl, my mom would make the most beautiful cookies. Decorated with those little gold bead sprinkles and everything. We had a cookies press and even a "12 Days of Christmas" cookie cutter set which was totally awesome. How many "Lords of Leaping" or "Maids of Milking" cookies have you seen? Yeah, that's what I thought.

Years ago, Babs made a little accordion recipe book for her top five most popular Christmas cookies. I pulled it out last week and we were looking at it while making our holiday baking plans. She declared, "I'm going to make each and every one of these cookies." To that, I responded, "and I'm going to make them gluten free!"
Last night I started out with the Chocolate Mint Cookies. I remember these from before my gluten free days. They were amazing. Back then you could only get mint chocolate chips around the holidays, so they were a real treat. These days they sell Andes mint pieces for baking, which I used in this recipe.

I substituted with Jules All Purpose flour. The gluten eating crowd in my family loved them. In fact my brother wolfed down about 75% of the batch. It made close to 3 dozen cookies, and yes, they are all gone after close to 24 hours later. After one bite, my sister's response was, "Mmmm, they're so light and fluffy!" Without my further ado, I present Chocolate Mint Cookies.

If you can't read the teeny-tiny recipe card above, here's the large print version:

1 pkg Mint Chocolate chips, divided
1 3/4 cup gluten free all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup margarine, softened
1/4 cup granulated sugar
1/4 cup brown sugar
1 egg
1/2 tsp. vanilla extract

Preheat oven to 350 degrees.

Melt 3/4 cup chocolate chips over very low heat. Remove from heat and stir.

Combine flour, baking soda, and salt in small bowl. In another bowl, beat margarine and sugars. Beat in egg, vanilla, and melted chocolate. Gradually beat in flour mixture. Stir in remaining chocolate chips.

Drop onto ungreased cookie sheet and bake for 8-10 minutes or until cookies are puffed. Cool; remove to wire rack and cool completely.


This cookie recipe is part of Jennie's Kitchen's 12 Days of Sharing virtual cookie swap!


Mint Chocolate Cookies on Foodista


Kathy said...

Ooooooh Yummy, I will be making these
for sure! Thanks!

Julie said...

Hi Betsy! These look great, I love Andes mints. I admire your ability to make just about anything gluten free without missing a beat! Happy Holidays!

Jenn Sutherland said...

These look *fantastic* - definitely putting them on my holiday "to-do" list. (And I haven't even thought about holiday baking until now, either!)

Chandice said...

Looks yummy! I love seeing all the different Christmas cookies people come up with! :)

GF Gidget said...

YAY FOR COOKIES!!!!!!!! These sound fab!

Lauren said...

Gorgeous cookies!