Thursday, May 29, 2014

gluten-free fresh mint chocolate chip cookies

the mint in our's really taken off. some might call it invasive, aggressive, or intrusive. but every week when we go to harvest our homegrown veggies, lettuces and herbs, and i see that mint growing like crazy, i call it abundant, plentiful, and healthy.

we bring home 8-10 bunches of mint each week so it doesn't block the other plants from getting sun. there's always a big pile of fresh mint on my kitchen counter and i'm always looking for new and creative ways to use it. we eat it plain- chew a few leaves for fresh minty breath! i put some in an ice cube tray with water to make mint ice cubes - so yummy in water or tea! and there are a lot of recipes on pinterest for mint salads, mint dressings and marinades, and minty desserts. 

this week? mint chocolate chip cookies! i found a couple different recipes that i liked and modified to come up with a gluten-free low-sugar version. these cookies turned out SO YUMMY! the mint flavor is subtle, and when you taste it, you know it's fresh mint and natural.   


Gluten-Free Mint Chocolate Chip Cookies with Fresh Mint

1 stick (or 1/2 Cup) butter
1/2 Cup fresh mint leaves chopped
3/4 Cup brown sugar
1/2 Tbsp pure vanilla extract
3 Tbsp egg whites (or 1 large egg)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/4 Cup Namaste Foods Gluten-Free all-purpose flour
6 ounces (half a bag) mini semi-sweet chocolate chips 
this recipe makes about 2 dozen cookies
chop the butter into small slices. cook the butter and chopped mint in a saucepan over medium heat. stir continuously for about 10 minutes. set aside to cool (don't let it harden.)
using a mesh sieve or colander, pour the butter through into a bowl to remove the mint pieces. use a spatula to push on the mint and get all the juice and butter out. sniff it--it smells divine.
cream together the butter and brown sugar using a mixer with paddle attachment or by hand. add in the vanilla and egg. combine well.
in a separate large bowl, whisk together the salt, baking powder, baking soda, and flour. gradually add the dry ingredients to the butter-vanilla-egg mixture. fold in the chocolate chips. 
resist the urge to sample the cookie dough. instead, wrap the cookie dough in parchment paper and refrigerate about 30 minutes or longer.
preheat the oven to 375 and move a rack to the center.
scoop cookie dough by the tablespoonful onto a large parchment paper lined baking sheet.
bake at 375ºF for 12-14 minutes on the center rack.
let cool and serve. enjoy!