Line two baking sheets with parchment paper or use silicone baking mats. Preheat the over to 325 degress
In a small saucepan over low heat, melt the butter and 1 cup of the chocolate chips (regular and peppermint if using both) stirring constantly. Once the chocolate chips and butter are about 90% melted, remove from heat and stir until smooth. Set aside for 5 minutes to coo slightly.
In a large mixing bowl add the sugars, eggs and vanilla. Beat until well combined, and then add the chocolate butter mix. Beat again until smooth.
Add the gluten free flour, cacao powder, baking powder, and salt. Beat until no flour pockets remain and then stir in additional 1/4 cup chocolate chips if you want.
Use a medium cook scoop (2 Tbsp) to scoop dough into balls and place 2 inches a part on the prepared baking sheets.
Bake for 14-15 minutes. The cookies will be cracked and the edges set. Be careful not to over bake or these cookies will dry out.
Allow them to cool. These store really well in the freezer!
Tags
gluten free, hormone balance
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