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Tuesday, January 15, 2013


Posted by Bryna Bear aka Gluten Free Baking Bear

     I love chocolate and mint. I cut this cookie recipe out of a magazine years ago, but this holiday season was the first time I actually made them.  The pinwheel swirl looks pretty and the chocolate mint spread gives the cookies an extra zing of mint.
     It is easy to convert most cookie recipes into gluten free ones by replacing the flour with GF flour and adding some xanthan gum. The secret is in the type of flour you use.  I find the combination of sorghum, tapioca and chickpea flours makes a texture in cookies, cakes and biscuits that is just like the wheat flour version.  The majority of the flour should be sorghum, then tapioca and then a lesser amount of chickpea flour. Also, do not add more then ½ tsp. of xanthan gum to the recipe (unless you double it) or the baked cookies get too hard and tough.
     These cookies have a dough that is on the soft side, so I found it necessary to put the dough in the fridge between the steps of rolling, putting the layers together, rolling up the double layers and then finally, again, before cutting.
     Rather than trying to dip each cookie into the chocolate, I found it easier to just turn the cookies over and spoon the melted mint chocolate on each cookie and then let them set,
     I experimented with my tried and true chocolate cake recipe and made chocolate cupcakes filled with a mint cream and frosted with mint chocolate glaze.  These were a big hit at Christmas.  The vegan version is  equally as delicious as the egg/dairy one.  In fact, many people preferred the vegan cupcakes.

Makes about 40 cookies

1/2 cup
Chocolate Chips – For Vegan/Dairy-Free use dairy free chips
1/2 tsp.
Mint Extract
¾ cup
Butter – Vegan/Dairy-Free use non-hydrogenated margarine such as Earth Balance Buttery spread.
1/3 cup
Egg – for Vegan use ¼ cup water
1 tsp.
Vanilla Extract
1 ½ cups
Sorghum Flour
½ cup
Tapioca Flour
¼ cup
Chickpea Flour
½ tsp.
Xantan or Guar Gum
½ tsp.
Sea Salt (if using salted margarine or butter omit salt)

Chocolate Spread
1 cup
Chocolate Chips – use dairy-free for Vegan/Dairy-Free
1 tsp.
Mint Extract

     When ready to bake pre-heat oven to 375 degrees.
     Melt ½ cup of chocolate chips over hot water and stir in mint extract until smooth.  Set aside.
     In a bowl cream butter (or margarine) and sugar together.
     Add egg (or water) and vanilla and blend in well.
     In a separate bowl add flours, xanthan or guar gum and salt and mix well.
     Gradually add the flour mixture to the butter (margarine) mixture and stir until well blended.
     Divide the dough in half.  Add the melted chocolate to half of the dough and blend in well.
Dough rolled out between two pieces of plastic wrap.
     Gather vanilla dough into a ball and flatten ball between two pieces of plastic wrap.  Roll dough out into a 13” X 9” rectangle.  Place the dough, still between two pieces of plastic wrap, on a baking sheet and refrigerate until firm.  Repeat with the chocolate dough.  I used a ruler to trim the rectangle to the correct size.
Using a ruler to measure and shape the dough into a rectangle.
Patching the extra dough from one part to even out another corner.
Chocolate dough made into a rectangle.
     When chilled, take dough out and place the rectangle on the counter.  Peel off the top piece of plastic wrap from each rectangle.
     Invert one rectangle and gently place the exposed sides of the dough rectangles together on top of each other.
     If the dough is soft again re-chill it before the next step.
Chocolate dough on top of vanilla dough.  Rolling it up lengthwise.
Using the plastic to roll up the sticky dough makes it easier.
     Roll the dough up lengthwise, jelly roll style.
     If the dough is soft again re-chill it before the next step.
Rolled into a log and being sliced into cookies.
     Cut dough into ¼ inch thick slices and place 2-inches apart on a silpat or parchment paper lined baking sheet. 
Raw cookies on silpat mat.
     Bake 7-8 minutes.
Baked cookies cooling on a rack.
     While cookies are cooling, melt remaining 1 cup of chocolate chips and 1 tsp. mint extract over hot water.  Stir until smooth.
     Place ½ tsp. of chocolate on the back of each cookie.  Allow chocolate to set by placing the cookies, chocolate side up, on a rack.
     When the chocolate is set and firm, transfer cookies to a tin or airtight container until ready to serve.  I separate the layers of cookies with wax paper to prevent the cookies from sticking or breaking.
     Dough roll can be frozen for later use.  When ready to bake, allow the dough roll to thaw in the refrigerator until it can be easily sliced into cookies.

Left cupcake filled using a gadget,
right cupcake filled using a pastry bag and tip.
Makes about 18-20

1 cup
Sorghum Flour
½ cup
Tapioca Flour
¼ cup
Chickpea or Chickpea/Fava Flour
¾ tsp.
Xanthan or Guar Gum
½ cup
Cocoa Powder
1 cup
½ tsp.
Sea Salt
2 tsp.
Baking Soda
5 Tbs.
Oil or Melted Butter
1 Tbs.
Vinegar (I use raw apple cider vinegar)
1 tsp.
Vanilla Extract

Egg (for Vegans: in a separate cup put 1/4 cup water, 1 tsp oil, 1 Tbs. cornstarch or tapioca flour, 1/8 tsp baking powder and 1/16 tsp. xanthan or guar gum. Mix together with a fork or a small whisk until frothy, then add to the batter where an egg is indicated.)
1 cup
Water or Milk (for Vegans or Dairy Free use water or soy milk or other non-dairy milk)
1 Tbs.
Instant Coffee Granules

Mint Filling
1 cup
Non-hydrogenated Shortening (I used Spectrum Butter Flavor Shortening which is vegan and organic.)
½ cup
Confectioners Sugar
1 tsp.
Mint Extract

Mint Frosting
¼ cup
¼ cup
1 cup
Chocolate Chips for Vegan/Dairy-Free use non-dairy chips
1 tsp.
Mint Extract

     Preheat oven to 375 degrees.
     Place paper liners in muffin tins.
     In a large bowl or in the bowl of a stand mixer add flours, sugar, cocoa, baking soda, salt, xanthan or guar gum and coffee.  Mix well.
     Add all the vinegar, water or milk, oil or melted butter and egg or vegan egg replacer and mix well.
     Using a scoop that measures 2-inches in diameter scoop out batter into paper liners in the muffin tins.
     Bake for 15-20 minutes or until a toothpick comes out clean or the cake springs back when lightly pressed with a finger.
     Take the cupcakes out of the muffin tins and cool completely on a rack.

Mint Filling
     Place all the ingredients in a bowl and mix with and electric mixer until smooth. 
Mint filling in a pastry bag and long tip.
Corer gadget for cupcakes.
     Place filling in a pastry bag with a long tip. 
     Squeeze the filling into each cupcake.
Using a pastry bag to fill cupcakes.
Coring cupcake with gadget.  
     If you do not have a pastry bag, use a knife or cupcake corer gadget to cut a hole in each cupcake and then spoon the filling into the hole.  You can also fill a plastic quart sized bag with the filling and then snip one corner on the bottom of the bag and squeeze the filling into each cupcake hole that was cut out with a knife or corer gadget.

     In a small saucepan mix water and sugar and bring to a boil.  Stir until sugar is dissolved.  Turn off heat and remove pan.
     Immediately add the chocolate chips and mint and stir until smooth.
Dipping cupcakes into mint chocolate frosting.

     Dip each filled cupcake into the frosting and set on a rack until the frosting is set (or eat immediately, if you can’t wait to try it).
Chocolate frosted cupcakes drying on a rack.
     Store cupcakes in an airtight container for up to three days.  You can also freeze the freshly made cupcakes for later use.  Thaw at room temperature for 30 minutes before serving.
     I topped the cupcakes with crushed candy canes (optional).


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