Gluten Free Chocolate Chip Cookies With Peppermint
Crispy outside and soft on the inside these gluten-free chocolate chip cookies with peppermint just melt in your mouth. These don't taste like your traditional dry gluten-free cookies. Make it with or without crushed candy canes and enjoy these chewy cookies any time of the year!
INGREDIENTS
For Cookies
- 1 ⅓ cups gluten-free flour with xantham gum, King Arthur or Schar Mix C
- ¼ cup almond flour
- ½ cup unsweetened cocoa powder, good quality matters
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup unsalted butter, at room temperature
- ¼ cup coconut oil preferably in softened solid form
- ¾ cup lightly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¾ cup medium-sweet chocolate chips
For Serving
- 1 ½ cup chocolate chips or chopped chocolate
- ½ cup crushed peppermint candy or candy canes
INSTRUCTIONS
- In a medium bowl, sift the dry ingredients and whisk to combine. Set aside.
- In a separate bowl or a bowl of a stand mixer, beat the butter, coconut oil, and sugars until smooth.
- Add the eggs, one by one beating in between until incorporated in the batter. Add vanilla, and peppermint extract. Beat until combined.
- Add dry ingredients to the wet ingredients bowl in batches and beat on low speed.
- Fold in chocolate chips. Cover with plastic wrap and refrigerate the dough for at least 4 hours, preferably overnight.
- When ready to bake, preheat the oven to 350F. Prepare a large cookie sheet with parchment paper. Scoop about 1 ½ tablespoon size cookie dough balls (use a cookie scoop or measuring spoons for this) and place on the baking sheet. Make sure your cookies are at least 2-3 inches apart.
- Bake for 13 minutes, until the edges are set and the center is still soft. Cool the cookies for 3 minutes on the pan, then transfer them to a wire rack to cool completely. Enjoy!
VIDEO
NOTES
- Nutrition value calculated without the candy cane and chocolate drizzle topping.
- Xanthan gum is essential for gluten-free cookies and most of gluten-free baking recipe. It's a must and helps to stabilize the cookie dough and helps the cookies from crumbling and falling apart.
- I refrigerate most of my cookies. This helps them from spreading too much during baking.
- I recommend underbaking rather than overbaking. Once the cookies are removed from the oven they will still continue to bake on the baking sheet. These gluten-free chocolate chip cookies should be still soft and wobbly in the middle after baking. Once set, they will stay soft.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 200kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 60mgPotassium: 90mgFiber: 2gSugar: 16gVitamin A: 169IUCalcium: 38mgIron: 1mg
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!