Comments on: Day 238 – Junior Mint Cookies

By: Destiny

Destiny — Sat, 24 Oct 2015 04:12:31 +0000

Hi,
I was thinking of making these, but I’m gluten free.
Is it okay if I substitute the flour for oat flour?
Thanks,
Destiny
P.S. These look soooo good, I love junior mints!
Halloween is next week, so I would like to have them for the neighbors.

By: Lizzy

Lizzy — Mon, 17 Oct 2011 23:20:34 +0000

Oh, I was just thinking how my kids would LOVE these as they are HUGE junior mint fans. And then I see you adapted one of my recipes…so fun! I’m truly flattered…and will whip up a batch of these soon 🙂 xoxo

By: Lynne @ 365 Days of Baking

Lynne @ 365 Days of Baking — Sun, 16 Oct 2011 04:40:46 +0000

Thank you, Geni, love the advice. I was thinking, the point at which it was added shouldn’t have mattered either. Maybe there should have been 1/4 cup or so more flour because of the moisture in the mints.

By: geni

geni — Sat, 15 Oct 2011 13:45:39 +0000

Hello, honestly it really shouldn’t have mattered when you added the baking soda as long as you did it with the other dry ingredients. I find my cookies do this when I use margarine instead of butter (not sayin’ you did that) OR just a smidge less flour than needed. Sorry for the unasked for advice…I am truly a baking detective at heart. The recipe sounds yummy and the cookies, flat or not, look very tasty. Feel free to delete any of this. NO worries.