Gluten-free Andes Mint Crumbl Cookie Recipe
If you're a fan of the classic mint chocolate flavor combination, you're going to love this homemade version of Crumbl cookies. They're soft, chewy, and bursting with peppermint flavor. The best part? They're completely gluten-free, so everyone can enjoy these delicious cookies and make their sweet tooth happy.
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cup set and spoons
- Cookie sheet or a large baking sheet
- Paddle attachment
- Large cookie scoop
- Parchment paper or silicone baking mat
- Piping bag, pastry bag, or plastic bag (optional)
Ingredients
Cookies
- 1 stick unsalted butter softened
- ⅔ cup dark brown sugar
- 1 egg
- 1 teaspoon peppermint extract
- 1 ⅓ cup gluten-free flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
Buttercream Frosting
- 2 sticks unsalted butter softened
- 4 cups powdered sugar
- 1 tablespoon cold milk
- 1 teaspoon peppermint extract
- 2 drops green food coloring
- ¼ cup crumbled Andes mint chocolate
Instructions
- First, preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl, cream together the butter and brown sugar until smooth on medium speed. Add in the egg and peppermint extract and mix until well combined.
- In a separate bowl, whisk together the gluten-free flour, cocoa powder, and baking soda. Gradually add the dry mixture to the wet mixture and mix until a dough forms.
- Using a small cookie scoop or spoon, drop rounded tablespoons of cookie dough balls onto the prepared baking sheet. Bake the cookies for 8-10 minutes, or until they are set but still soft.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, it's time to make the buttercream frosting.
- In a large bowl, beat the butter until it is light and fluffy. Gradually add in the powdered sugar, 1 cup at a time, until it is fully incorporated.
- Add in the milk, peppermint extract, and green food coloring and beat the frosting until it is smooth and creamy.
- Once the cookies are completely cooled, spread a generous amount of frosting on top of each cookie. Top each cookie with crumbled Andes Mint chocolate.
Notes
These Andes Mint Gluten-Free Crumbl Cookies are best served immediately, but they can also be stored in an airtight container for up to 3 days.
Nutrition
Serving: 1cookieCalories: 153kcalCarbohydrates: 98gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 1mgSodium: 76mgPotassium: 108mgFiber: 4gSugar: 19gVitamin A: 7IUVitamin C: 0.001mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!