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Gluten-Free Chocolate Peppermint Cookies

These delicious gluten-free cookies combine rich chocolate with a refreshing peppermint twist, making them a perfect festive treat for the holiday season.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour I love Bob's Red Mill 1-to-1
  • 1/2 cup unsweetened cocoa powder Choose a good quality like Ghirardelli
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup room temperature unsalted butter I prefer Kerrygold for its rich flavor
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract Use pure for best flavor
Add-ins
  • 1 cup gluten-free chocolate chips I recommend Guittard
  • 1/4 cup crushed candy canes For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
Mixing
  1. In a large mixing bowl, cream the room temperature butter and brown sugar together until fluffy (about 2-3 minutes).
  2. Beat in the egg, vanilla extract, and peppermint extract until well combined.
Combine Ingredients
  1. Gradually mix the dry ingredients into the wet mixture until combined.
  2. Fold in the gluten-free chocolate chips until evenly distributed.
Baking
  1. Using a cookie scoop or spoon, drop about 2 tablespoons of cookie dough onto the prepared baking sheets, spaced about 2 inches apart.
  2. Bake for 10-12 minutes, or until the edges are set but the center is still slightly soft.
  3. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  4. Sprinkle with crushed candy canes while they’re still warm for a festive touch.

Notes

For maximum flavor, chill the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week.