Delicious cookies with lovely, crunchy tops and soft inside.
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Total Time: | 23 mins |
| Servings: | 20 |
| Yield: | 2 baking sheets |
Ingredients
- 1 ½ cups white sugar
- 1 cup butter, softened
- 2 eggs
- 2 teaspoons peppermint extract
- 2 cups rice flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups chocolate chips
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
- Place sugar, butter, eggs, and peppermint extract in a bowl. Stir until well combined.
- Combine rice flour, cocoa powder, baking soda, and salt together in a separate bowl. Gradually pour into the butter mixture; mix to fully combine. Fold chocolate chips into the dough.
- Drop spoonfuls of dough 2 inches apart onto baking sheets.
- Bake in the preheated oven until set and edges start to darken, 8 to 10 minutes.
Nutrition Facts
| Calories | 291 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 41 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 166 mg |
| Sugars | 24 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Really wonderful cookies. I took these to a church event because a few people are GF so I wanted them to be able to enjoy a treat. I am not GF, but I really loved these… will make again. Made my GF pastor very happy