Scrumptious Mint Chocolate Chip Cookies

For my sister-in-law's Cape Cod wedding, I wanted to make something a little fancier than a plain chocolate chip cookie or a banana chocolate chip cookie (even though it's her favorite).   Due to allergies, I needed to make dessert foods that were gluten-free, nut-free, and soy-free.  These cookies were perfect, made with nut-free soy-free mini chocolate chips.  This recipe makes quite a lot of cookies, but they're small and spread out perfectly, making an attractive cookie for a special occasion. Plus, they taste delicious!  We even love pairing them with a homemade thin mint ice cream for an extra special treat! Enjoy!

Gluten Free Mint Chocolate Chip Cookies - fresh out of the oven! 

Scrumptious Mint Chocolate Chip Cookies
Makes ~72

Preheat oven to 350 F.  Line cookie sheets with parchment paper.

Mix together dry ingredients in a large bowl:
2 cups white rice flour
2/3 tsp xanthan gum
1 tsp baking soda
1 tsp salt

Cream together:
1 cup butter, softened
1/2 cup white sugar
1 cup brown sugar

Add,
1 tsp water
1 tsp vanilla extract or vanilla bean paste
2 eggs
8-10 drops peppermint essential oil (I love the Doterra oil for this)

Mix dry ingredients into wet until combined.

Add and mix in briefly:
1/2 bag mini chocolate chips (make sure gluten-free, soy-free, nut-free, if needed. I like the "enjoy life" brand)

Scoop small 1 Tbsp scoops ( I have a slightly smaller than 1 Tbsp scoop I like to use for this) onto parchment-lined pans.  Bake cookies for 6-7 minutes at 350 F.  Cool on a cooling rack.

Fresh out of the oven to cool! 

These mint chocolate chip cookies are wonderful fresh, but also freeze and thaw perfectly, too!  For an extra special treat, make mint ice cream sandwich cookies using homemade thin mint ice cream!  AMAZING! Enjoy!

A real winner - homemade ice cream sandwiches made from mint chocolate chip cookies and homemade thin mint ice cream. Yum!