Gluten Free Friday – St Patrick’s Day Green Mint Cookies

My little bit, Skylar, has been gluten free for about 10 months now.  In that time, we have tried so many new foods and recipes that it makes my head spin.  Gluten free cooking is actually quite easy.  Sometimes it’s as easy as choosing a meal that is naturally GF, and sometimes it’s just a matter of finding a quality substitute.  The ingredients can be tough, but the actual act of cooking it is easy enough.  GF baking, however, is a totally different beast.

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I have spent the last 10 months cursing about cookies.  I have failed left and right when it comes to making a decent tasting, and looking, cookie.  I have had great looking dough flatten out and cover my cookie sheet (and drip on the bottom of the oven, making a stinky burnt mess!).  I have had beautiful looking cookies taste like dirty feet.  So, in order to save my sanity, I just started buying GF cookies instead.  But there was always that little voice in my head, nagging me that there is nothing like a freshly baked cookie with a huge glass of milk.

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Enter my savior:

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This is, to date, my favorite flour mix.  Pamela’s makes a great baking mix that can be used for pancakes (delish!), cookies, bread, ect.  Pamela’s website has a great list of GF recipes, one of which (Sugar Cookies) I used as a base to make our St Patty’s Day Green Cookies.

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Ingredients

(For Pamela’s Sugar Cookies)

  • 1/2 cup butter or margarine (1 stick)
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2-3/4 cups Pamela’s Baking ; Pancake Mix

(my add-ins)

  • 1/4 to 1/2 teaspoon mint extract
  • 8-10 drops green food color
  • 1 cup semi-sweet chocolate chips
  • 15-20 Andie’s mints, roughly chopped
  • Wilton beer mug decorations (optional)

Directions:

Pre-heat oven to 350 degrees.

Cream butter and sugar together.  Add egg, vanilla, and mint and beat until mixed well.  Add Pamela’s Mix.  Add drops of food coloring until you get a nice bright green color.  Then add the chopped Andie’s mints and chocolate chips.  Cover and refrigerate for 30 minutes.

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Drop by the teaspoon onto baking sheet.  Allow some room for spreading.  

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Bake for 12-15 minutes, until the edges of cookies are slightly browned.  If you are adding a decoration to the top, only allow the cookies to cool very slightly, and press into the top gently. Use a spatula to remove the cookies and allow to finish cooling on a rack or brown paper bag.

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I tried these cookies out on a few unsuspecting regular gluten eaters, and I got a lot of positive responses.  YAY! I FINALLY BROKE THE 10 MONTH GLUTEN FREE COOKIE CAPER!!!  I can now sleep at night…

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Enjoy, and have a wonderful Gluten Free Friday everyone!

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Lizz

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Wanna pin these awesome cookies to your Pintrest page? Click Here!

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