Thursday, October 25, 2012

Gluten & Dairy Free Peppermint Chocolate Crownies

Lately I have been a very chocolately mood.  This means a lot coming from a girl who can take it or leave it where chocolate is concerned.  I was looking for an after school snack for my kids who were scheduled to have a play date.  I was a little tired of the granola bar scene and wanted something a bit surprising. So I stumbled upon a recipe from the Gluten Free Goddess that gave me some inspiration.

Some notes:
I make my own gluten free flours but have been known to obsess over Astoria Mills a little.  The recipe that gave me the inspiration doesn't use a flour mix so you can have a look at what she does if you need  to.

I use a pure extract that is very concentrated.  I find mine in the Bulk Barn where I live.

When you make these for your children they will want to inhale the whole batch (if you don't do it before they do).  I suggest you freeze some for later.

Crownies: Cookies that were brownies in a former life.

Makes almost 2 dozen depending on size.

Preheat oven to 365.

1 1/2 cups of gluten free flour mix
1 teaspoon of baking powder
1 teaspoon of baking soda
3/4 teaspoon of sea salt
3/4 cup of cocoa powder
1 cup coconut palm sugar
1/4 heaping cup white sugar

3/4 cup coconut oil (not melted)
2 teaspoons of honey
2 eggs
1/2 cup of coconut milk
1 teaspoon of vanilla
couple drops of mint extract

Mix dry ingredients until combined.  Whisk the wet ingredients.  Its okay if there are little bits of coconut oil left after whisking.  Add dry ingredients to wet ingredients.  Mix until it is properly incorporated.

Spoon a tablespoon of batter onto cookie sheet leaving 1 1/2 inches in between cookies.  Bake for 10-13 minutes or until cookies are firm and soft but no longer wet.

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