Gluten Free Peppermint Chocolate Chocolate Chip Cookies


Gluten Free Peppermint Chocolate Chocolate Chip Cookies

It’s less than two weeks until Christmas! Are you ready? I am, but there are a few more gifts I’d like to make. We’ll see if there is time! This week at school we are having a cookie exchange. I don’t usually participate in the activities involving food due to my food sensitivities. However, last week a friend suggested that those of us with food issues have our own cookie exchange. I saw some Mocha Peppermint cookies on Cook With Sara that looked delicious. So I decided to adapt them to meet my dietary needs. The result is these Gluten Free Peppermint Chocolate Chocolate Chip Cookies.  In addition to being gluten free they are also refined sugar free. They could also be dairy free by substituting dairy free chocolate chips. They turned our really good and I can’t wait to share them tomorrow!

Gluten Free Peppermint Chocolate Chocolate Chip Cookies

Recipe for Gluten Free Peppermint Chocolate Chocolate Chip Cookies

 

Ingredients (yields about 30 cookies):

1/2 cup coconut oil
1/2 cup Erythritol or Stevia (the type that is cup for cup equivalent to sugar)
1/2 cup honey
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
1 cup gluten free flour blend
1/2 cup + 2 Tbsp. cocoa powder
1 tsp. baking soda
1/4 tsp. salt
1 cup sugar free chocolate chips
10 sugar free peppermints, crushed

Directions:

Note: these need to be refrigerated 3 hours before baking
In a large bowl using an electric mixer, beat the coconut oil until it is smooth. Then add the Erythritol and honey and beat until well combined. Add to this mixture the egg, vanilla and peppermint extracts and mix together on high speed.

In a separate bowl, mix the gluten free flour, cocoa powder, baking soda and salt together until combined.

Add about 1/2 of the dry mixture into the wet ingredients and mix by hand until combined. Add the other 1/2 of the dry mixture and stir until well mixed.

Stir in the chocolate chips.

Cover dough tightly with plastic wrap and chill for at least 3 hours.

After it is chilled, remove cookie dough from the refrigerator and allow to sit at room temperature for 20 to 30 minutes or until the dough is easy to scoop and roll.

Preheat oven to 350. Line cookie sheets with parchment paper.

Using about 1 Tablespoon of dough, form a ball and place on parchment lined baking sheets. Then press to flatten sightly. Sprinkle crushed peppermint on top of the unbaked cookies.

Bake the cookies at 350 for 9 – 11 minutes.

Allow to cool for 10 minutes on the cookie sheet.

Transfer to cooling rack to cool completely.

Adapted from Cook with Sara

(Visited 509 times, 1 visits today)
December 12, 2017 / / 61 Comments / Holidays, Recipes / , , , , , , ,

Leave a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.

61 comments on “Gluten Free Peppermint Chocolate Chocolate Chip Cookies”

  1. Sara @ Magical Mama Blog on said:

    These sound amazing! And I have a great friend who I am always trying to find gluten free recipes for!
    Sara @ Magical Mama Blog recently posted…15 New Year Resolutions for MomsMy Profile

    Reply ↓
  2. Beth Minyard on said:

    Oh wow, these look amazing! I love peppermint

    Reply ↓
  3. Joanne Fend on said:

    I love anything that’s peppermint! Yummy!

    Reply ↓
  4. Shannon Pickin on said:

    Those sound and look delicious! 🙂

    Reply ↓
  5. Julie Bock on said:

    Would this recipe work without the peppermint? I think it’s doable.

    Reply ↓
  6. Ellie Di on said:

    I’m definitely NOT ready for Christmas…I’m heading for the gifts shopping tomorrow, it’s going to be crazy!
    I would love someone to bake me this cookies, but I’m the baker in my family! They’re super quick to do and I love that this is a sugar free recipe!

    Reply ↓
  7. michelle warner on said:

    this is great, my father eats any gluten he breaks out in a rash so this is awesome, im bringing these for the party and my dad. Thanks a bunch

    Reply ↓
  8. Elise Cohen Ho on said:

    These sound so wonderful. Maybe I will make it for my nephew.
    Elise Cohen Ho recently posted…Chanukah: The Impossible is PossibleMy Profile

    Reply ↓
  9. Leela on said:

    They look so delicious and chewy.

    Reply ↓
  10. Donna Kellogg on said:

    These look delicious I am gonna make some for a holiday potluck.

    Reply ↓
  11. Terry Stevens on said:

    These look so delicious and right up my alley as I am unable to have gluten.

    Reply ↓
  12. Zaleina on said:

    What is in the gluten-free flour blend? Do the cookies hold up well and are not too soft?

    Reply ↓
    • roseannmhampton on said:

      Zaleina, the gluten free flour blend depends on which kind you buy. They are a mixture of rice flours, sorghum flours and some have xantham gum in them. The one I used for these is the Krusteaz brand which does have xantham gum in it. My preferred brand is King Arthur but the store was out of it. If your flour does not have xantham gum in it you would probably need to add about 1/2 teaspoon. And they are not too soft, they hold together really well.

      Reply ↓
  13. Anne M Robinson on said:

    HPS! Delightful looking cookies. I love chocolate and peppermint together. Thanks for the share. Enjoy your weekend. HUGS

    Reply ↓
  14. Itspinguipan on said:

    delicious! love it!

    Reply ↓
  15. Jhuls @ The Not So Creative Cook on said:

    These look so good – something I know I would enjoy with a cup of tea or hot chocolate. 😀 Thanks for sharing!

    Reply ↓
  16. Helen at the Lazy Gastronome on said:

    these sound so good! Thanks for sharing at the What’s for Dinner party – would love to have you add these to the cookie exchange as well! http://www.lazygastronome.com/annual-cookie-exchange-part-iii/

    Reply ↓
  17. Sheri on said:

    Thanks for the GF option! Thanks for joining the To Grandma’s House We Go link party!

    Reply ↓
  18. Amber Harrop on said:

    I love these Roseann I must make them for the girls – hope you have a happy holiday
    Amber Harrop recently posted…Christmas Week Meal PlanningMy Profile

    Reply ↓
  19. Mary Beth on said:

    These look delicious, Roseann! Thanks so much for sharing at Project Inspire{d} and have a very merry and blessed Christmas.

    Reply ↓

  20. Pingback:17 Holiday Cookie Recipes to Make This Year ⋆ Home with Cupcakes and Crinoline

  21. Pingback:17 Holiday Cookies to Make | Yesterday On Tuesday

  22. Adriane on said:

    Wow- they look so rich!

    Reply ↓
  23. Laura G on said:

    These sound amazing and will be perfect for our hot chocolate bar at New year’s

    Reply ↓
  24. Rebecca P. on said:

    These cookies look amazing!!

    Reply ↓
  25. denise low on said:

    Thank you for sharing. These look really delicious.

    Reply ↓
  26. JAMES LANGHAM on said:

    OMG! These look delicious! A must try!

    Reply ↓
  27. BILL HOFF on said:

    We are always looking for different treats to prepare the grand kids…and me!

    Reply ↓
  28. Rachel on said:

    These look really good and peppermint makes it takes great

    Reply ↓
  29. Carolyn Daley on said:

    The peppermint chocolate chip cookies look delicious. I love peppermint bark and the cookies sound like another refreshing treat.

    Reply ↓
  30. Susan Smith on said:

    These look delicious. I love chocolate and peppermint together.

    Reply ↓
  31. April J Harris on said:

    I love chocolate and peppermint all year round, Roseann – so while these are amazing for Christmas, I think I’d make them at other times too! (I always have left over candy canes!) Sharing on the Hearth and Soul Facebook page today. Hope to see you at the first party of the year on January 8th. Happy New Year!
    April J Harris recently posted…5 Healthy Eating Tips That Helped Me Lose Over 30 PoundsMy Profile

    Reply ↓
  32. Jean | DelightfulRepast.com on said:

    Roseann, love that flavor combination. I make a lot of gluten-free recipes because several of my friends are gluten-sensitive. But I use sugar as well as honey and real maple syrup for sweetening. Just NO corn syrup or high fructose corn syrup. And I use less sugar than most people. I prefer the taste of less-sweet things, and I also have a self-imposed sugar limit of 6 teaspoons per day (and no holding any over to the next day!).
    Jean | DelightfulRepast.com recently posted…How to Make Croissants – A TutorialMy Profile

    Reply ↓
  33. Angie on said:

    This delicious post is a HOME feature on the January You’re the STAR blog hop: http://www.godsgrowinggarden.com/2018/01/youre-star-week4-home-january-2018.html
    Thanks
    Angie

    Reply ↓
  34. Debbie P on said:

    I made these and they turned out fantastic!

    Reply ↓

  35. Pingback:January 2018 {You're the star} Week 4 {Home} - The Myrabev Life

Social media & sharing icons powered by UltimatelySocial

Enjoy this blog? Please spread the word :)