Name: Gluten Free Chocolate Peppermint Twist Cookies
Ingredients: 1/2 c. “whole grain” gluten-free flour (sorghum, amaranth, brown rice); 1/4 c. starchy gluten-free flour (tapioca, white rice, cassava); 1/4 c. cocoa powder or carob powder; 1/4 c. organic cane sugar; 1/2 tsp. baking soda; 1/4 tsp. salt; 1/4 c. butter, melted (or palm shortening, lard or coconut oil (use the code STEWARDSHIP for 10% off at that site!)); 2 – 3 Tbs. honey; 3/4 c. “whole grain” gluten-free flour; 1/4 c. starchy gluten-free flour; 1/4 c. organic cane sugar; 1/2 tsp. baking soda; 1/4 tsp. salt; 1/4 c. palm shortening (or coconut oil (use the code STEWARDSHIP for 10% off at that site!) or lard), melted; 3 – 4 Tbs. honey; 1 1/2 tsp. peppermint extract (to taste)

Description

A gluten free twisted cookie with chocolate and mint flavors.

Ingredients

Scale

Chocolate Dough

1/2 c. “whole grain” gluten-free flour (sorghum, amaranth, brown rice)
1/4 c. starchy gluten-free flour (tapioca, white rice, cassava)
1/4 c. cocoa powder or carob powder
1/4 c. organic cane sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. butter, melted (or palm shortening, lard or coconut oil (use the code STEWARDSHIP for 10% off at that site!))
2 – 3 Tbs. honey

Peppermint Dough

3/4 c. “whole grain” gluten-free flour
1/4 c. starchy gluten-free flour
1/4 c. organic cane sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/4 c. palm shortening (or coconut oil (use the code STEWARDSHIP for 10% off at that site!) or lard), melted
3 – 4 Tbs. honey
1 1/2 tsp. peppermint extract (to taste)

Instructions

Heat the oven to 350*F. Line two baking sheets with parchment paper.
In a large bowl combine all of the ingredients for the chocolate dough. Combine with hands until a ball of dough forms. Start with 2 Tbs. honey. Add more honey if the dough is not holding together.
In a large bowl combine all of the ingredients for the peppermint dough. Combine with hands until a ball of dough forms. Start with 3 Tbsp. honey. Add more honey if the dough is not holding together.
Break small chunks of dough off of the chocolate ball. Roll into long snakes. Repeat with the peppermint dough.
Twist the snakes together. (Or create any shapes you want.)
Place the twists on the parchment lined baking sheets.
Bake for 20 – 25 minutes. Allow to cool completely for the dough to harden.

Notes

* Some of the peppermint flavor will bake out. The dough should taste overly minty before baking.

* You can melt chocolate chips over a double boiler and dip cookies half way for a more festive look. Allow to cool on a parchment lined baking sheet in the refrigerator.