Mint Chocolate Crinkle Cookies

Yum! Makes 2-3 dozen cookies  This is an altered version of the Chocolate Crinkle cookies found in the Enjoy Life® cookbook.  Because I didn't have the mini chocolate chips, I added the mint extract instead.

2 tsp. tapioca starch

1 cup cold water

2 cups sugar

1 1/4 cups cocoa powder

2 1/2 tsp. baking powder

1/2 tsp. salt

1/2 cup oil

1/2 T. vanilla extract

1/4 tsp. peppermint extract

1 3/4 cup plus 3 T. gluten free flour

1/2-1 cup mini chocolate chips, optional (I did not use them in the photo above)

2 cups powdered sugar

(To make not Mint cookies, eliminate the mint extract, increase the vanilla to 1 T. and add the mini chocolate chips.)

Preheat oven to 350°.  Line baking sheets with parchment paper.  

Combine tapioca starch and water in small saucepan.  Stir until tapioca starch dissolves.  Heat over high heat until the tapioca gel is thick and translucent. Do not boil.  Pour into a glass bowl and place in refrigerator until ready to use.

In a large bowl, combine sugar, cocoa powder, baking powder and salt.  Add the oil, vanilla extract, mint extract, and cooled tapioca gel.  Mix until evenly combined, it will look spongy. Add the flour all at once and mix.  Stir in chocolate chips if you are using them.  The dough should be sticky but pliable, not too wet and not hard.

With a small cookie scoop, scoop up a ball of dough, drop into powdered sugar and roll to cover.  Place on the covered cookie sheet.  Bake 12-14 min. until crackled and not wet.  Remove to wire racks to cool.  Store in an airtight container.