Gluten Free Andes Mint Cookies

I always love when I find an easy cookie recipe that pleases the masses.  Last night, when we served a meal at the Ronald McDonald house, I made two batches of these cookies (one for us, one for them) and a couple batches of avalanche bars from Cookies and Cups.

GF Andes Mint Cookies (adapted from Six Sisters Stuff)



  • GF Chocolate Cake Mix (I love Kinnickkinnick)
  • 1/2 cup oil
  • 3 large eggs
  • Andes Mint candies (pictured here are regular and peppermint crunch)


  • In stand mixer, combine cake mix, eggs and oil.
  • After mix is completely combined, roll into 1 inch cookie balls.


  • Bake at 350 degrees for 6-9  minutes (I did 9 and did both pans at the same time and rotated after 5 min)
  • Put mints immediately on cookies afterwards.
  • Set timer for five minutes to let chocolate melt.


  • After five minutes, use the back of a spoon to swirl the melted chocolate.


  • Let cookies cool completely (either in the fridge or overnight).
  • Enjoy minty goodness!



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s