Five ingredient gluten free Dark Chocolate Peppermint Cookies are packed with Andes mints for a perfect holiday treat!
My name is Annie and I am officially a podcast junkie.
The first step is admitting you have a problem, right?
I used to listen to the radio in my office while I worked but about 8 months ago I had totally had enough of listening to the same 6 songs over and over and over. I really needed something to help me pass the time and keep my mind busy. I had heard some friends mention some podcast called Serial and thought I would give it a go. I listened to the entire series in two days. Then I listened to it again. (If you haven’t listened to it stop reading this and go listen right now!) Like the rest of the world, I was totally hooked on the story and a newfound love for Sarah Koenig (I could listen to her read the phonebook I swear!)
I started binge listening to all sorts of other podcasts and now it is the only way I can work. I really like This American Life because they cover so many topics. I love that I can listen to one that is kind of funny, one that makes me cry, and then one that totally opens my eyes to something I didn’t really know about. I have them on when I am writing, photographing, cooking, basically all the time. I have always loved a good story so it is really easy for me to get engrossed in something.That is just what I was doing when I made these Dark Chocolate Peppermint Cookies!
These cookies are made with…wait for it…CAKE MIX! Yes, gluten free cake mix! Hurray! These cookies are so easy. They only have 5 ingredients and they are absolutely perfect if you are new to gluten free baking because there is no measuring weird flours, no $12 bag of xanthan gum, nothing strange! And you can easily make them not gluten free by using regular cake mix. To tell you how good these are, I have made two batches of cookies in the last week for my husbands coworkers, who don’t even have to eat gluten free! So these are a sure winner!
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Five ingredient gluten free Dark Chocolate Peppermint Cookies are packed with Andes mints for a perfect holiday treat!
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- 1 (15 ounce box) chocolate gluten free cake mix
- 2 large eggs, beaten
- 1/3 cup canola oil
- 2 tablespoons butter, melted
- 1 cup chopped Andes mints
Instructions
- Preheat oven to 350 degrees.
- Combine the cake mix, eggs, oil and butter until a thick cookie batter forms. Fold in the Andes mints.
- Spray a large baking sheet with cooking spray and roll the dough into golf ball size balls.
- Bake 10 minutes.
- BE CAREFUL not to over bake. Allow cookies to cool on a cooling rack, not on the pan to avoid over baking.
