These cookies are gluten-free, addictive and fantastic gifts. If you use a dairy free peppermint patty, it's dairy free. They keep well for 3-4 days, if you can hide them for that long! The flavor is incredible, and they're a wonderful seasonal treat. Also, you don't need a mixer or special equipment.
We eat only gluten free foods, but whole wheat flour can be substituted for the teff.
Of course, as a nutritionist I tend to make sure there's SOMETHING healthy, even in treats. Between the EB, the teff, and the walnuts, we've got that covered.
- Prep time: 4 hours 20 minutes
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- Cook time: 15 minutes
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- Total time: 4 hours 35 minutes
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- Servings: 72
- 2 ounce(s) of peppermint patty
- 1 Earth Balance vegan stick
- 1/2 cup(s) of teff flour
- 1/2 cup(s) of all purpose gluten-free flour (use a mix which already contains xantham or guar gum)
- 1 cup(s) of sugar
- 1 pinch of salt
- 1/2 tsp. of baking soda
- 1/2 tsp. of baking powder
- 1/4 cup(s) of cocoa powder
- 2 eggs
- 1 cup(s) of chopped walnuts
- 1 cup(s) of confectioners
Steps
- Melt the peppermint patty and the EB sticks together in a heat safe glass bowl in a microwave for 45 seconds, stirring every 15 seconds, or over a double boiler. Stir thoroughly--there will still be some lumps, which is fine.
- In a separate bowl, sift the teff or WW flour, GF all purpose flour mix, sugar, salt, and baking powder/soda and cocoa.
- Pour the patty mix into the sifted flours and mix well.
- Add in eggs, one at a time.
- Stir in chopped walnuts.
- Refrigerate, covered, for at least 4 hours or overnight.
- Blow the cookies a kiss.
- Preheat your oven to 325 at least 20 min before baking.
- Form 1-inch balls and roll in confectioners' sugar.
- Put on a Silpat mat or parchment paper, about 2 inches apart (they spread).
- Bake approx. 15-17 minutes. The sides should be starting to harden while the tops will still be soft. The edges should not be allowed to brown.
- Cool on wire racks for as long as you can stand it. They harden as they cool.
- Enjoy chocolaty mint bliss!
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