Gluten-Free Chocolate Peppermint Cookies
Rich, fudgy double chocolate cookies with peppermint, dipped in white chocolate and topped with crushed candy canes. Crispy edges and soft, chewy centers.
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Ingredients
- 2 cups (280g) gluten-free all purpose flour - I used Bob's Red Mill 1-to-1 gluten free baking flour
- 2/3 cup (65g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter - softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) brown sugar
- 2 eggs - 100g
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups (280g/10oz) semi-sweet or dark chocolate chunks - divided - I used a combo of chopped bars and chocolate chips
For decoration:
- 8 ounces (about 1.75 cups) white chocolate - chopped
- 1/4 cup crushed candy canes - for topping
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Instructions
- Preheat the oven. Preheat to 350°F (177°C). Line 2 baking sheets with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together 2 cups (280g) gluten-free flour blend, 2/3 cup (65g) cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugars. In another large bowl, cream 1 cup (226g) butter, 1 cup (200g) granulated sugar, and 3/4 cup (150g) brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add eggs and extracts. Mix in 2 eggs, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract until combined.
- Add dry ingredients. Add the dry ingredients to the wet ingredients a little at a time and mix until just combined.
- Fold in chocolate chunks. Stir in 1 1/2 cups of the chocolate chunks, reserving 1/2 cup for topping.
- Scoop the dough. Scoop 2.5-tablespoon portions of dough onto the baking sheets, leaving at least 2 inches between each.
- Top with extra chocolate. Press the remaining chocolate chunks onto the tops of the dough balls.
- Bake. Bake for 10-12 minutes, until the edges are set and the centers still look slightly soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dip in white chocolate. Melt 8 ounces white chocolate in 20-30 second intervals in the microwave, stirring between each. If it's not melting smoothly, add 1 teaspoon vegetable oil. Dip half of each cooled cookie and place on parchment.
- Add crushed peppermint. While the white chocolate is still wet, sprinkle with crushed candy canes. Let set completely.
Notes
- Flour: This recipe was tested with Bob's Red Mill 1-to-1 and King Arthur Measure-for-Measure. Both contain xanthan gum. I can't guarantee results with other blends.
- Don't overbake: Pull them when they still look slightly underdone in the center. They'll finish setting as they cool.
- White chocolate tip: If using white chocolate chips and they're not melting smoothly, add 1 teaspoon vegetable oil.
- Storage: Store in an airtight container at room temperature for up to 3-4 days, in the fridge for up to a week, or freeze for up to 3 months.
Nutrition
Calories: 304kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 113mg | Potassium: 161mg | Fiber: 3g | Sugar: 26g | Vitamin A: 266IU | Vitamin C: 0.05mg | Calcium: 47mg | Iron: 2mg
