Gluten Free Andes Mint Chocolate Chip Cookies are a bakery-style gluten free cookie recipe flavored with chocolate and Andes Mint Candies.
This post contains affiliate links for products and ingredients I use and love. You can read my full disclosure here. Thank you for supporting What The Fork Food Blog so I can continue to provide you with free gluten free recipes ♥
Gluten Free Andes Mint Chocolate Chip Cookies
These gluten free Andes Mint Chocolate Chip Cookies are a more evergreen version of my holiday hit Triple Chocolate Peppermint Cookies since Andes Mints are available year-round and candy canes are not.
Of course, these cookies are missing that white chocolate dip but you can absolutely dip these cookies in chocolate for a more decadent treat! However, while these cookies lack a chocolate dip, they’re not lacking in anything else.
They’re full of minty flavor, bursting with chocolate in every bite, and have the most amazing texture – 100% what you’re looking for in a true bakery-style cookie.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
What You Need To Know About This Gluten Free Andes Cookie Recipe
I use Andes Creme De Menthe Baking Bits. They’re found in the baking aisle with chocolate chips and other baking ingredients. If you can’t find them, you can chop up some Andes Candies and use them instead.
I like to press some of the larger pieces into the tops of the cookies when they come out of the oven so you can see the green mint stripes. It’s totally optional but gives the cookies a really great visual appeal!
As an Amazon Associate I earn from qualifying purchases.
Andes Mint Cookie Ingredients
- Gluten Free Flour Blend – I use my Nightshade Free Gluten Free Flour for this recipe
- Dutch Processed Cocoa Powder
- Xanthan Gum (omit if your flour blend contains it)
- Fine Sea salt
- Baking Soda
- Baking Powder
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- Eggs
- Pure Vanilla Extract
- Mint Extract – start with 1/2 teaspoon and add up to 1/2 teaspoon. Use caution though because too much mint extract can make your cookies taste like mint toothpaste.
- Chocolate Chips or Chocolate Chunks
- Andes Creme de Menthe Baking Bits or chopped Andes Creme de Menthe Thins
Equipment Needed to Make Gluten Free Cookies
- Stand Mixer or Hand Mixer
- Large OXO Scoop – this is my favorite scoop for getting big, bakery-style cookies. It holds 3 tablespoons of dough.
- Half Sheet Pans – these are my favorite for baking cookies.
- Silicone Baking Mat – parchment paper can be used instead but I prefer silicone baking mats.
- Basic Kitchen Tools – measuring cups, measuring spoons, bowls, etc.
How to Make Andes Mint Chocolate Chip Cookies
Step 1. Whisk together the dry ingredients.
Step 2. Cream the butter and sugar. Beat in the eggs and extracts.
Step 3. Combine the wet and dry ingredients. Mix in the chocolate chips and Andes Mint Baking Bits.
Step 4. Refrigerate the dough for 6-24 hours.
Step 5. Bake the cookies on a half sheet pan lined with parchment paper or a silicone baking mat.
Step 6. Cool the cookies on the baking pan for 10 minutes then cool completely on a wire rack.
Tips for Making Andes Mint Cookies
- After baking, press a few pieces of Andes mints into the tops of the cookies.
- Cool the cookies on the pan almost completely before removing them.
Other Gluten Free Cookie Recipes To Try
- Classic Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Bakery Style Chocolate Chip Cookies
- Shortbread Cookies
- Gingerbread Cookies
- Oatmeal Chocolate Chip Cookies (pictured below)
- Chocolate Macadamia Nut Cookies
Be sure to follow me on Instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
If you love this recipe for Gluten Free Andes Mint Chocolate Chip Cookies, be sure to follow me on social media so you never miss a post:
| Facebook | Twitter | Pinterest | Instagram | Youtube | Newsletter |
Andes Mint Chocolate Chip Cookies
Ingredients
- 1 ½ cups gluten free flour blend see note 1
- 1/2 cup Dutch processed cocoa powder
- 3/4 teaspoon xanthan gum omit if your flour blend contains it
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter melted but not hot
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon mint extract
- 1 cup chocolate chips or chocolate chunks
- 1 cup Andes Creme de Menthe Baking Bits or chopped Andes Creme de Menthe Thins
Instructions
- In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.
- Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed until completely combined.
- Mix in the eggs one at a time. Once the eggs are incorporated, mix in the mint extract and vanilla extract until the dough is smooth. Then scrape down the bowl with a spatula.
- Add the dry ingredients to the wet ingredients and mix on low until all of the dry ingredients are incorporated. Mix in 1 cup of the chocolate chips/chunks and 1 cup Andes Creme de Menthe Baking Bits.
- Cover the bowl with plastic wrap and chill the dough for 2-24 hours.
- Once the dough has chilled, preheat the oven to 350 degrees and line 3 baking pans with silicone mats or parchment paper.
- Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a round ball then place it on the prepared baking mats. Gently press down slightly to flatten the top and add a couple of reserved chocolate chips/mints to the top.
- Bake one tray at a time on the center rack for 10-14 minutes. Keep the rest of the dough refrigerated when not in use. Baking time will depend on the size of your cookie and individual ovens.
- Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely.
Notes
- Read the post for helpful TIPS before making these cookies.
- I use my NightshadeFree Gluten Free Flour Blend in this recipe. If you use a blend that contains xanthan gum, omit the amount called for in the recipe.
- Hershey’s Special Dark Cocoa can be subbed for the Dutch Processed Cocoa Powder but I don’t recommend using Natural Cocoa Powder, it will yield a drier cookie with less flavor.
- To freeze the cookie dough, portion your cookie dough out, form into balls, and flatten slightly and press a couple chocolate chips into the dough. Freeze on a sheet pan until completely frozen. Transfer to a freezer bag for storage. Bake the frozen cookie dough for 14 minutes.
Recommended Products
Nutrition Information
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.
Hello, we don’t have Andes mints here in Australia..are they an after dinner type mint chocolate?
Yes they are but have the texture of Hershey’s chocolate bars.
These look delicious, You have stated Refrigerating the dough for 6-24 hours would do, Is it better the longer I refrigerate or doesn’t it matter how long?
Thanks! 12-24 hours is best for flavor development. I usually make the dough the night before I want to bake the cookies.
Oh my goodness, these look amazing. I didn’t even know that Andes makes baking bits. I know I’ll love these. Pinning. Thanks for sharing at the TFT party!