If you have not worked with concentrated oils before, they are a great alternative to extracts. Extracts usually give me a hard time because of the alcohol content.
I can usually find oils at candy making shops, including Joann Fabrics and Wilton.
3/4 cup margarine
1/2 cup sugar combined with 1 tablespoon maple syrup
1 egg replacer egg
1/6 teaspoon oil of peppermint (If you have a child's medicine syringe, that works GREAT)
1-3/4 cup GF baking mix
1/4 cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups semi-sweet chocolate chips
Preheat oven to 350 and line baking sheets with parchment (or lightly grease). Combine the sugars and margarine in mix. Add egg replacer and oil of peppermint. If you want to go lightly on the peppermint at first and taste it, you can always add more. Combine the baking mix, cocoa powder, salt and baking soda. Add to wet ingredients and combine. Stir in chocolate chips.
Roll into 1" balls and place on lined cookie sheet. Bake for 10 minutes. Allow to cool on pan for 2 minutes then remove.
They get that crackled on the top and look so pretty. They look like Italian Chocolate Cookies to me but with a little surprise of peppermint.
Make these for your Charlie Brown or Marcie!
Ancient Italian Secret... A cannoli cake gets it trade mark-can't-put-my-finger-on-it flavor from a few drops of oil of cinnamon.