Ingredients
Dry Ingredients
- 1 cup dutch processed cocoa powder
- 3/4 cup sugar
- 2 cups 1:1 gluten free baking flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup powdered sugar (for coating)
Wet Ingredients
- 1/2 cup coconut oil, melted
- 4 eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup mint andes candies pieces
Instructions
- Mix Dry Ingredients with Coconut Oil: In a stand mixer fitted with the paddle attachment, combine the cocoa powder, sugar, and melted coconut oil. Mix until the mixture has a dark, gritty texture, ensuring everything is evenly incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time to the mixture, mixing after each addition for smooth incorporation. Then add the vanilla extract and mix until combined.
- Incorporate Flour and Baking Powder: Gradually add the gluten-free baking flour, baking powder, and salt to the wet mixture. Mix just until combined to avoid overworking the dough. Next, fold in the chopped andes mint candies gently to distribute evenly throughout the dough.
- Chill the Dough: Cover the dough and place it in the refrigerator for at least 3 hours to firm up. This chilling step helps develop the fudgy texture and makes the dough easier to handle.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C).
- Prepare Baking Sheet: Line a baking sheet with a silicone baking mat or parchment paper for easy cleanup and to prevent sticking.
- Form Cookies: Remove the dough from the fridge. Roll the dough into 1-inch balls. Roll each ball thoroughly in powdered sugar until fully coated, then place them spaced apart on the prepared baking sheet. Lightly press down on each cookie ball to flatten slightly.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes. The cookies should have cracked tops but remain soft in the center.
- Cool: Once baked, remove the cookies from the oven and let them rest on the baking sheet for about a minute before transferring them to a cooling rack to cool completely.
Notes
- Chilling the dough for at least 3 hours is crucial to achieve the fudgy texture and prevent the cookies from spreading too much during baking.
- Using a 1:1 gluten-free baking flour blend helps maintain the correct texture and structure; other gluten-free flours may alter the final result.
- Lightly pressing the dough balls before baking ensures the cookies bake evenly and develop their characteristic crinkle top.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
