It’s just days before Christmas, and I’m in the baking mood. The weather is brisk and chilly, and we’re counting down the days until Santa! And while we rarely turn our noses up at tasty treats, we definitely are all about these gluten free chocolate peppermint cookies:).
Why I’m loving these Gluten Free Chocolate Peppermint Cookies
- Not overly sweet
- Minimal ingredients
- Made with brown rice flour, a better alternative than many gluten-free flours that include refined flours
- Light pepperminty taste
- Perfect balance of chocolate and peppermint
- Festive and fun for the holiday season
How to make Gluten Free Chocolate Peppermint Cookies
I love that these cookies only have 8 ingredients. And while they do include (regular) cane sugar (I suggest organic cane sugar if feasible), the amount of sugar is quite less than many other cookie recipes. Honestly, the toughest part of this is remembering to have a stick of sugar at room temperature, and otherwise the recipe is very straightforward!
In a mixing bowl, you’ll use a hand-mixer (you can also do this in your stand mixer) to combine a stick of butter a room temp with sugar, eggs and some peppermint extract. Mix in some brown rice flour, cocoa powder and baking powder and fold is some chocolate chips. Bake them up and enjoy them as is. Or, read on to see how to top them with some chocolate + crushed candy canes!
After the cookies are cooled, place them in the refrigerator for 30 minutes + to ensure that they hold together before this next step. Line a baking sheet with wax paper. Place two unwrapped candy canes (I like the Wholesome Organic Candy Canes since they are dye-free) in a sealed plastic baggie and crush into pieces using the back of a spoon. Next, using a double boiler (or even your microwave), melt some chocolate chips. (This takes me 1 minute in the microwave – heat 30 seconds, mix, heat 30 seconds and mix again).
The cookies are somewhat fragile, so hold them gently and spoon some of the melted chocolate on half of the front and backs of the cookies. Top with some crushed candy cane. Place coated cookies back in the fridge for 5-10 minutes to allow the chocolate to harden before enjoying.
Gluten free chocolate peppermint cookies are a quick and easy gluten free treat made with just 8 ingredients - perfect for the holidays!
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Place sugar, butter, eggs, and peppermint extract in a bowl. Use a hand mixer to mix ingredients.
In a separate bowl, mix flour, cocoa powder and baking powder. Add dry ingredients to wet and combine. Fold in chocolate chips.
Using a cookie scoop (or rolling into balls), place on baking sheet 2 inches away from each other. Bake 8-10 minutes in preheated oven.
See notes above about topping with chocolate and crushed candy cane.
What types of cookies or treats are you making these days? 🙂