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–+ servings

Best Gluten-Free Chocolate Peppermint Cookies Recipe

Gentle Tummy
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Ingredients
  

Double Chocolate Chip Cookies:

Chocolate Topping:

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil
  • 1/4 cup crushed peppermint candy

Instructions
 

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper.
    In a mixing bowl, combine the wet ingredients, including the coconut sugar, butter, maple syrup, vanilla extract, and apple cider vinegar. Mix until smooth and creamy. Add the egg and mix until incorporated.
    Add the dry ingredients, including almond flour, oat flour, tapioca flour, baking soda, and salt. Mix until a cookie dough forms. 
  • You have two options for adding the chocolate chips. You can stir them into the batter or drop a few chocolate chips in the bottom of your cookie scoop, then, fill it with batter and release the dough onto your cookie sheet. The chocolate chips in the bottom of your scoop will now be on the top of your cookie.
    Press down on each cookie slightly to flatten it since these cookies will not spread very much during baking.
    Bake for 10-12 minutes. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring until smooth. Alternatively, use a double boiler for melting.
    ​Smash your candy canes or peppermint candy in a sandwich bag with a rolling pin or other heavy object.
  • Spread a spoonful of melted chocolate on top of the cookie and immediately sprinkle crushed peppermint candy on top of the chocolate before it sets.
    Allow the chocolate topping to set before serving. You can place the cookies in the refrigerator for a quicker setting time. Once set, these delicious gluten-free chocolate peppermint cookies are ready to be enjoyed!

Video

Notes

Oat Flour: You can use store-bought oat flour or blend your own. Add old-fashioned or quick oats to an upright blender or food processor and blend to a fine flour. 
Cookie Shape: These cookies will not spread very much. For best results, gently flatten and round each cookie dough scoop after placing it on the cookie sheet. You can put a few drops of water on your fingertips to keep the cookie dough from sticking.
Melting the Chocolate: Do not microwave the heat-safe bowl of chocolate chips in intervals longer than 30 seconds, or the chocolate can overheat and become thick and dry. Two intervals of 30 seconds should be fine.
Cookie Temperature: These gluten-free cookies taste delicious cold or at room temperature. When served cold, the chocolate topping will have more crunch. When served at room temperature, the chocolate will be softer.
Peppermint Flavor: To increase the peppermint flavor, add 3 drops of peppermint extract to the cookie dough.
Did you make this recipe?Please let me know in the comments below how it turned out :)