Gluten Free Mint Chocolate Cookies

This is a Gluten Free version of my Kissed Chocolate Cookies (Emily's Eyes)
They were for Larry, and for other people who like chocolate and are eating gluten free.

Ingredients:

• 2 cups 'Gluten Free Cheerios Flour'
  (you will make by grinding up ~ 4 cups of Cheerios in a food processor or grinder)
• 3/4 cup unsweetened cocoa powder (about 2.5 ounces)
• 2 cups white sugar (or 1/2 white sugar, and 1/2 brown)
• 2 teaspoons baking powder
• 1 cup butter (cut in pats, and softened to room temperature)
• 2 eggs
• 1/2  teaspoon peppermint extract
• 1/2 cup or so Andes Candies Baking Chips

Instructions:

1. In a food processor, grind up enough Cheerios to make 2 cups of 'flour'.
   (You will have to dump it into another bowl and measure. For me, it was about 4.5 cups of Cheerios.)
2. Add in sugar, cocoa, and baking powder to the 2 cups of 'flour', whirr together.
3. Add in eggs, softened butter, and mint extract. 
4. Scrape sides of bowl with a spatula as needed.
5. Place dough in the refrigerator for about 30 minutes to firm up.
6.  Preheat oven to 350 degrees F (175 degrees C) during the chilling time.
7. Using a small cookie scoop (about 2 teaspoons), measure out a flat scoop of dough and place 2 inches apart on an ungreased cookie sheet. (They may need the spacing.)




8. Sprinkle the inside of the scoop with a little sugar between cookies as needed so they don't stick too much - and the outside of the cookie is a little crisp.
9. Bake one pan at a time for about 10 minutes. (I baked one pan at a time, since I needed to do that on the Emily's Eye cookies.)
10. After removing from oven, press as small well in each cookie, and fill with about 1/4 teaspoon of Andi's Candies pieces.
    (I used the back of a melon scooper to make the well, and to measure the candies.)
11. After a couple of minutes, move cookies to a cooling rack to cool.
    (I swirled the Andes pieces together after they were mostly melted.)

Carole's Notes:

We liked these as well. My first batch used a bit less cocoa - this is how I plan to make them next time.

Other Gluten Free flour options should work probably work as well. (I would have used corn flour, but I did not have any.)

The final recipe is lightly adapted from
Kissed Chocolate Cookies (Emily's Eyes) which is adapted from
https://www.allrecipes.com/recipe/10769/jeannes-chocolate-kiss-cookies and from
http://carolelikesroundfood.blogspot.com/2017/08/betefour-eid-cookies.html