These are a great addition to any cookie exchange, holiday gift basket or just for you! (And if you don't tell anyone, they'll never know they're gluten- and dairy-free either!)
Ingredients:
- 3 cups gluten free brownie mix like Bob's Red Mill
- 1 egg
- 1/2 cup Earth Balance butter, melted and cooled
- 1/2 cup water
- 1-2 tsp peppermint extract
- Powdered sugar or sugar substitute
Directions:
Mix butter, water, egg and peppermint extract. Add brownie mix and stir until lumps are gone and color lightens, about 2 minutes. Drop by tablespoonful's onto greased cookie sheet. Refrigerate 1-2 hours (or overnight).
Preheat oven to 350 degrees. Before baking, roll each in powdered sugar and return to cookie sheet. Bake for 12 minutes. Let stand on cookie sheet 2-3 minutes, then remove to wire rack.
Enjoy – guilt-free!
While you're here, grab a free copy of my eCourse on how to stop emotional eating too just by clicking here:
Love,
Angela
