Chocolate Mint Sandwich Cookies


1 cup superfine brown rice flour
1/3 cup tapioca flour
1/4 cup sweet rice flour
1/2 cup almond flour
1/2 cup cocoa
2 tsp gluten-free baking soda
pinch salt
2/3 cup unsalted butter
3/4 cup granulated sugar
1/4 cup light corn syrup
1 egg
24 round York Peppermint Patties (unwrapped)
white sugar for rolling


Combine flour(s), cocoa, baking soda, and salt in small bowl. Beat butter, white sugar and corn syrup until creamy. Beat in egg.

Gradually mix in flour mixture. Refrigerate dough for 2 hours.

Roll dough into scant 1-inch balls and roll in white granulated sugar. Bake on an ungreased baking sheet in a preheated 350-degree oven for 10 to 12 minutes.

Immediately remove half of the baked cookies, placing them upside down on a wire rack. Working quickly, place a peppermint patty on each inverted cookie and top with a second cookie from the baking sheet.

Let stand for 3 minutes and then using a flat hand, gently flatten the sandwich (using a slight twisting motion helps) so the melted peppermint patty oozes to the cookie edge.

This recipe is also linked to...

Crazy Sweet Tuesdays
Gluten-Free Wednesdays
Allergy-Friendly Fridays
Sweet Indulgences Sundays

1 comment:

Dorothy @ Crazy for Crust said...

Yum, chocolate and mint are awesome! Thanks for sharing on Crazy Sweet Tuesday. :)