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!
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
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 Moms
These would make an amazing Christmas gift for someone who eats gluten free!
Oh wow, these look amazing! I love peppermint
Thanks Beth!
I love anything that’s peppermint! Yummy!
Me too!
Those sound and look delicious! 🙂
Thanks Shannon!
Would this recipe work without the peppermint? I think it’s doable.
I would think you could just substitute more vanilla for the peppermint.
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!
Good luck with your shopping!
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
I took them for the cookie exchange at school and everyone loved them!
These sound so wonderful. Maybe I will make it for my nephew.
Elise Cohen Ho recently posted…Chanukah: The Impossible is Possible
I hope your nephew enjoys them Elise!
They look so delicious and chewy.
Thanks Leela!
These look delicious I am gonna make some for a holiday potluck.
I hope you enjoy them Donna!
These look so delicious and right up my alley as I am unable to have gluten.
I hope you like them Terry!
What is in the gluten-free flour blend? Do the cookies hold up well and are not too soft?
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.
HPS! Delightful looking cookies. I love chocolate and peppermint together. Thanks for the share. Enjoy your weekend. HUGS
Thanks for stopping by Anne!
delicious! love it!
These look so good – something I know I would enjoy with a cup of tea or hot chocolate. 😀 Thanks for sharing!
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/
Thanks Helen!
Thanks for the GF option! Thanks for joining the To Grandma’s House We Go link party!
I love these Roseann I must make them for the girls – hope you have a happy holiday
Amber Harrop recently posted…Christmas Week Meal Planning
These look delicious, Roseann! Thanks so much for sharing at Project Inspire{d} and have a very merry and blessed Christmas.
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Wow- they look so rich!
They are very chocolatey!
These sound amazing and will be perfect for our hot chocolate bar at New year’s
Thanks Laura! Hope you enjoy them!
These cookies look amazing!!
Thanks Rebecca!
Thank you for sharing. These look really delicious.
Thank you Denise!
OMG! These look delicious! A must try!
Thanks James!
We are always looking for different treats to prepare the grand kids…and me!
I hope you and the grandkids enjoy them Bill!
These look really good and peppermint makes it takes great
Thanks Rachel!
The peppermint chocolate chip cookies look delicious. I love peppermint bark and the cookies sound like another refreshing treat.
Thanks Carolyn!
These look delicious. I love chocolate and peppermint together.
Thanks Susan!
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 Pounds
Thanks for sharing April!
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 Tutorial
It is amazing how much sugar you can consume if you’re not careful!
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
I made these and they turned out fantastic!
Oh yay! I’m glad you liked them!
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