Ingredients

The following ingredients have 4 Servings
  • 5 Tablespoons palm oil shortening
  • 1/2 cup unbleached cane sugar
  • 1/4 cup rice milk (or your favorite non-dairy milk)
  • 3 Tablespoons cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 4 to 5 drops peppermint oil for baking ((or 1/4 to 1/2 teaspoon peppermint extract))
  • 1 cup Bob's Red Mill 1-to-1 Gluten Free Flour
  • 1 teaspoon baking powder
  • 1/2 cup powdered sugar
  • 1 to 2 teaspoons rice milk
  • 1 to 2 drops peppermint oil ((or 1/2 teaspoon peppermint extract))
  • Natural green food coloring, optional

Instruction

  • Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper or use a baking stone. 
  • In a medium bowl, beat together the palm oil and sugar with a hand blender.
  • Add the rice milk, cocoa powder, salt, vanilla, and peppermint oil, and beat again until incorporated.
  • Add the gluten free flour and baking powder to the palm oil mixture and beat until a dough forms.
  • Cover the dough with plastic wrap or cover the bowl with a lid and let rest for 5 minutes. This allows the thickeners in the flour to firm up the dough a bit.
  • After the dough has firmed up a bit, pinch off about 1 Tablespoon of dough and roll into a ball. Set onto your prepared baking pan and press to flatten slightly. 
  • Bake for 11 to 12 minutes in the oven. Allow the cookies to cool for 5 minutes on the baking sheet before removing to a cooling rack to cool completely.
  • Once the cookies are completely cooled, whisk together the powdered sugar, rice milk, and the natural green food color to make the green icing.
  • Drizzle the icing on the completely cooled cookies. 
  • Enjoy!