Gluten Free Brownie Mint Cookies

I got the idea to make these from seeing website that had gluten free homemade girl scout thin mint cookies. When I looked at the recipe I knew there had to be a way to make them healthier. So I adjusted a low glycemic brownie recipe by adding mint to it.  I was pleased with the outcome but really wanted to know what others would think. So I took them to our Sunday school class for snack. They were received very well. Don't let the black beans scare you away from making these. You would never know there were any beans in them.

2 - 4 oz. Ghirardelli 60% Bittersweet Chocolate Bar 
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4     Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free -  You can also use Fructose or the cup for cup style Stevia
1 tsp Peppermint extract - I use McCormick
1 tsp Vanilla - I use McCormick

Topping:

1 12 oz package Ghiradelli 60% Dark Chocolate Chips

1 to 2 tsp Peppermint extract - depending on how strong you like your mint

*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder  OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.  
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
 

Directions:
Preheat oven 350 degrees
Heat the chocolate bar, water, and dutch cocoa in a saucepan on the stove over medium heat, stirring until melted. When melted turn stove down to simmer to keep warm.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and baking powder (or the cream of tartar and baking soda)  to the egg mixture and blend until smooth. Add in the vanilla and peppermint extract. Mix until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter onto a greased cookie sheet. Using a spatula spread the batter so it evenly covers the whole pan.
Bake 15 to 18 minutes or until toothpick inserted into the center comes out clean.
Remove from oven and let cool about 20 minutes.

While cookies are cooling prepare chocolate topping. Melt chocolate chips in a saucepan over medium heat, stirring often. When melted add peppermint extract and stir to incorporate. Remove from burner. 

Cut cookies into 1 1/2 inch to 2 inch squares. I cut 5 across and 8 long ways to equal 40 cookies. With a long knife or pancake turner loosen each cookie from the cookie sheet.

Cover a clean cookie sheet or a plate with wax paper. 

The next part can get a little messy but with patience it is well worth it. Slide a fork under one of the cookies and place it in the pan with the melted chocolate.  Turn the cookie over and on its side to coat (I used a serving spoon to scoop the chocolate onto the sides of the cookie. Again using the fork lift the cookie up out of the pan and place on the wax paper covered cookie sheet. Repeat with the remaining cookies. I placed the cookies in the refrigerator for 15 minutes to help the topping to set. You can also put them in the freezer and they will set up very quick. They are very good frozen also. Store in an airtight container. Makes 40 cookies.

Gluten Free Low Glycemic Tacos

1 lb. Extra Lean Ground Sirloin, Turkey, or Buffalo

1 15 oz can Black Beans, drained and rinsed

1 tsp Chili Powder

½ tsp Cumin

¼ tsp Oregano

7 Eggs, slightly beaten

Baby Spinach or Salad Greens

Tomatoes, diced

½ cup Reduced Fat Cheddar Cheese

½ cup Tillamook Shredded Italian Cheese (Parmesan & Mozzarella)

Olives, sliced

Daisy Low Fat Sour Cream or Greek Yogurt

Salsa (optional)

Directions: 

 Skillet method:

 1. Brown meat in skillet. Drain off any grease. Add chili powder, cumin, and oregano. Cover meat with water (about 1½ cups). Bring to light boil. Turn heat down and simmer for 15 minutes or until water is almost gone. Add black beans and stir to mix. Reduce heat to low and cover to keep warm.  

2. Spray 10 inch skillet with oil. 

3. Mix the Italian cheese with the beaten eggs.  Pour 1/2 of the egg mixture into the skillet and place lid on pan. Cook until eggs are set. Remove lid, flip eggs over and remove pan from heat. 

4. Spread meat & bean mixture over top of eggs. Then top with cheddar cheese. Cover and let sit a couple minutes until cheese is melted. 

5. Cut into 4 triangles and place on plates. 

6. Cook the rest of  the egg mixture the same way and place on plates. 7. Top with baby spinach, olives, tomatoes, salsa, and low fat sour cream or greek yogurt.

 Cookie Sheet method:

 When serving a larger group I prefer this method. 

 Preheat oven to 350 degrees

1. Brown meat in skillet. Drain off any grease. Add chili powder, cumin, and oregano. Cover meat with water (about 1½ cups).. Bring to light boil. Turn heat down and simmer for 15 minutes or until water is almost gone. Add black beans and stir to mix. Reduce heat to low and cover to keep warm.  

2. Spray cookie sheet with oil. 

3. Mix the Italian cheese with the beaten eggs.  Pour all the egg mixture onto the cookie sheet. Lift the edge of the cookie sheet and let the eggs spread to the corners. Place in the oven and cook for 10 minutes or until eggs are set. 

4. Remove from oven and spread meat & bean mixture over top of eggs. Top with cheddar cheese. Place back in the oven for a couple of minutes to melt the cheese.

5. Remove from oven. You can now decide if you want to cut into 16-20 squares and let each person top with their favorite topping or you can top with baby spinach, olives, tomatoes, salsa, and low fat sour cream or greek yogurt, slice and serve. Serves 8-10