Food for Thought: Chewy Chocolate Mint Cookie Cups ~ Gluten, Nut, & Egg FREE

Since buying our Andes Creme de Menthe Baking Chips, I've been using them all over the place - added into Chobani Greek Yogurt, sprinkled into my coffee... anywhere to add a little "mint kick", that Little Miss and I love so much!

As we were grocery shopping, and picking up another bag, I was really craving some freshly baked cookies... so she and I put our thinking caps on and came up with these delicious little gems! Perfect for snacks, dessert, and even in the lunchbox. Yumm-o!

Ingredients:

• 2 -1/4 cups of Gluten-Free All Purpose Flour
• 1/2 tsp of xantham gum
• 1 tsp. of baking powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 2 flax egg replacers (To make 1 "egg": 1 Tbsp. of ground flax seed + 3 Tbsp. of warm water; Mix until creamy, let stand 1 minute)
• 3/4 cup of butter, softened
• 3/4 cup of brown sugar
• 1/2 cup of sugar
• 2 tsp. of vanilla
• 1 cup of Andes Creme de Menthe baking chips
• 1 cup of EnjoyLife MiniChips (or chocolate chips of your choosing)

Directions:

1. Preheat oven to 350 degrees and spray mini-muffin pan with cooking spray.
2. In a medium size bowl, blend butter, brown sugar, sugar, vanilla, and flax eggs.
3. In a large size bowl, mix together dry ingredients - flour, xantham gum, baking powder, baking soda, and salt.
4. Pour blended butter, sugar, and egg mixture into the larger bowl and mix (scraping bowl often) until creamy.
5. Stir in MiniChips & Andes Baking Chips.
6. Fill each cavity of the mini muffin pan with approximately 2 tsp. (3/4 filled) of dough.
7. Bake for 10-12 minutes until golden brown (Be careful not to overbake or they won't be chewy!)
8. Let cool for 2-3 minutes then remove from pan, gently, with a knife to 'pop' them out of each cavity.

Yields approx 50 mini cups - perfect for parties or even freezing some for use later! That's what did. :)

Tested and approved! ;)