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Andes Mint Chocolate Chip Cookies

Gluten Free Andes Mint Chocolate Chip Cookies are a bakery-style gluten free cookie recipe flavored with chocolate and Andes Mint Candies.

overhead shot of a quarter sheet pan full of Gluten Free Andes Mint Chocolate Chip Cookies

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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.

Gluten Free Andes Mint Chocolate Chip Cookies on a parchment paper lined quarter sheet pan

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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!

overhead shot of Gluten Free Andes Mint Chocolate Chip Cookies on a parchment paper lined quarter sheet pan with one broken in half

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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

overhead shot of Gluten Free Andes Mint Chocolate Chip Cookies on parchment paper lined quarter sheet pan


Equipment Needed to Make Gluten Free Cookies

Gluten Free Andes Mint Chocolate Chip Cookies in the background with a single cookie next to a bowl of Andes mints in the foreground


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.

overhead shot of scoops of raw Gluten Free Andes Mint Chocolate Chip Cookie dough on a parchment paper lined quarter sheet pan


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.

Gluten Free Andes Mint Chocolate Chip Cookies on a parchment paper lined quarter sheet pan in the background with a cookie in front with a bite taken out


Other Gluten Free Cookie Recipes To Try

Bakery style gluten free oatmeal chocolate chip cookies are legit irresistible. They’re crisp on the edges and soft in the middle with just the right amount of chewiness from the old fashioned oats. While these cookies are gloriously buttery, these oatmeal cookies can be made dairy free too! If you’ve been searching for the perfect gluten free cookie, this is it! Gluten Free Cookie recipe from @whattheforkblog - visit whattheforkfoodblog.com for more gluten free dessert recipes!


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overhead shot of a quarter sheet pan full of Gluten Free Andes Mint Chocolate Chip Cookies

Andes Mint Chocolate Chip Cookies

Yield: 1 1/2 Dozen
Prep Time: 15 minutes
Cook Time: 14 minutes
Chill Time: 6 hours
Total Time: 6 hours 29 minutes

Andes Mint Chocolate Chip Cookies are a bakery-style gluten free cookie recipe flavored with chocolate and Andes Mint Candies.

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

    1. In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.
    2. 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.
    3. 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.
    4. 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.
    5. Cover the bowl with plastic wrap and chill the dough for 2-24 hours.
    6. Once the dough has chilled, preheat the oven to 350 degrees and line 3 baking pans with silicone mats or parchment paper.
    7. 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.
    8. 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.
    9. Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely.

Notes

  1. Read the post for helpful TIPS before making these cookies.
  2. 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.
  3. 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.
  4. 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.
Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving:Calories: 270Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 125mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 4g

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs. Calories based on 1 1/2 dozen cookies.

 

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.

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Tuesday 21st of June 2022

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?

Shay

Thursday 23rd of June 2022

Thanks! 12-24 hours is best for flavor development. I usually make the dough the night before I want to bake the cookies.

Pam

Wednesday 1st of June 2022

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!

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