How To Prepare Chocolate Peppermint Cookies | Gluten-Free Cookie Recipe

How To Prepare Chocolate Peppermint Cookies | Gluten-Free Recipe

Gluten-free Chocolate Peppermint Cookies are perfect for the holidays. They’re chewy chocolate cookies with a brownie-like texture and white chocolate chips and crushed peppermint on top.

Very simple to create and ideal for your holiday cookie platter! These are excellent for an afternoon treat with a cup of coffee and make the nicest Christmas cookies to share!

How To Make Chocolate Peppermint Cookies Recipes

I am sharing my chocolate peppermint cookies. Now, this is a gluten-free recipe that happens in just one Bowl. It’s a fun, festive cookie recipe that is perfect for the holiday is, and I’m telling you, they could not be any easier to make.

Chocolate Peppermint Cookies Ingredients

All ingredients required to prepare gluten-free chocolate peppermint cookies are listed below.

  • a pound of almond butter
  • 3/4 cup sugar turbinado
  • a half-cup of cacao powder
  • 1 teaspoon bicarbonate of soda
  • two eggs
  • 1/8 teaspoon peppermint essential oil
  • white chocolate chips, 1/3 cup
  • 5 candies with peppermint flavour

Instructions

  1. Preheat the oven to 350°F and prepare a rimmed baking sheet with parchment paper or a silicone mat.
  2. In a large mixing dish, combine almond butter, sugar, cacao powder, baking soda, eggs, and peppermint essence. Mix until all of the ingredients have been thoroughly combined.
  3. Stir in the white chocolate chips gently.
  4. Scoop a tablespoon of cookie dough onto a rimmed baking sheet that has been coated with parchment paper or a silicone mat. Flatten the cookie slightly before sprinkling crushed peppermint candies on top.
  5. Bake for 12 minutes, then let cool before serving.

Notes

  • Is there no almond butter? It’s no problem! You can use any nut butter that you have on hand; they’ll all work!
  • Are you allergic to nuts? Sunflower seed butter can be substituted.
  • Do you want to eat less sugar? Replace the turbinado sugar with monk fruit and stevia-sweetened white chocolate chips.

Chocolate Peppermint Cookies Nutrition

Serving: 1cookie | Calories: 139kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 65mg | Potassium: 143mg | Fiber: 2g | Sugar: 11g | Vitamin A: 24IU | Calcium: 55mg | Iron: 1mg

Chocolate Peppermint Cookies Step by Step & Procedures

Step 1

So the first thing that I’m doing is I’ve got my oven preheating to 350 degrees Fahrenheit, and I’m lining a rimmed baking sheet with a Silpat mat. You could also use some parchment paper if you prefer.

If you don’t have either of those, you could just spray it down with some cooking spray, so nothing sticks. Then the next thing I like to do is just crush up some peppermint candies. So I have about five-six pieces of peppermint candy Canes that work really well.

I put them into a little plastic baggie, and then you just want to grab something from around the kitchen to tap on top of them and break them up. I find that my knife sharpener works really well.

But you could also use a can of soup, a peanut butter jar, really anything that you have on hand. Now we’re going to make the cookies. So I’ve got a medium-sized bowl, and the first thing that goes in is one cup of all-natural unsalted almond butter.

Step 2

Now make sure that whatever brand of almond butter you’re using is nice and loose and runny like the almond butter I have here. Some of the brands can be very thick and not spreadable, which is not going to work for these cookies.

So make sure that you look for a brand with this type of texture. I’m using here today is the organic almond butter from Trader Joe’s. So we know for sure that one works.

Read Also: How To Prepare Chocolate Peppermint Cookies | Gluten-Free Cookie Recipe

And as always, keep in mind if you don’t have almond butter on hand, any nut butter will work for this recipe. And if you don’t like doughnuts, you can do sunflower seed butter as well.

Next, I have three-quarters of a cup of turbinado sugar. This is also called sugar in the raw. But, again, this is easy to substitute with any type of granulated sugar you may have on hand.

Step 3

And if you want to cut back on the sugar, you could also do a Monk fruit substitute here. Then I have half a cup of cacao powder, one teaspoon of baking powder, and a T of a teaspoon of peppermint extract.

If you’ve never worked with peppermint extract before. So you just need a little bit. A little bit goes a long way, and then we’ll finish that with two eggs.

Once I’ve got everything in the Bowl, I’m just going to gently mix all of my ingredients together until I have a nice thick batter. It’s almost like a brownie batter, so it will look like this.

It might seem a little bit crumbly, but you’ll see when you squish it together. It sticks together really well. So once you’ve got that, you’re going to add the last ingredient, some white chocolate chips.

Step 4

I have a third of a cup of white chocolate chips. We’ll just fold those right into the batter, and then we’re ready to form the cookies. So what I like to do is scoop up about a nice heaping tablespoon of the dough. I get it into the pot in my hand.

I give it a squish, and then I roll it around a little bit and just flatten it into a disk-like a round disk just like this. Get it onto the rimmed baking sheet that’s lined with the sill Pat mat. Pat it down a little bit and on to the next one. You’re just going to repeat that until you have twelve cookies on the pan.

Once all of the cookies are on the pan and ready to go, I give it the final touch by sprinkling that peppermint candy right over the top. So I just like to spread it over the top and around the edges.

I try to make sure that each one gets a couple of hearty chunks and then a lot of the little flaky pieces. It just makes for a really pretty end result. From here, I will pop the whole thing into the oven.

Let them Bake for twelve minutes or until your kitchen smells like you’re ready to take a bite out of the air. That’s always a good indication that whatever is in the oven is just about done.

Conclusion

Let them cool completely, and they are ready to be enjoyed. This is a really easy, versatile cookie. It lasts on the counter for up to three days. You could store them in the fridge for up to a week, and if you wanted to go the long haul, you could pop them in the freezer for months. So simple, so delicious.

It’s like a cross between a cookie and a brownie. And you get that peppermint flavour with a little crunch from the Gluten-free Chocolate Peppermint Cookies over the top. So delicious. I cannot wait for you guys to give this recipe a try. And when you do, do me a favour.