Chocolate Peppermint Cookies (Gluten Free, Dairy Free)

Chocolate Peppermint Cookies (Gluten Free, Dairy Free)

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Chocolate peppermint cookies stuffed with candy canes and chocolate chips. Dipped in white chocolate and rolled in crushed candy cane pieces. Gluten free and dairy free making these a delicious festive treat.

This holiday season the baking to do list seems endless. It’s hard to choose what recipe to make first. With so many great ideas out there from cookies to cupcakes, you could spend all year making them.  

First Let’s Start With These Chocolate Peppermint Cookies.

Gluten-free cookies are just as delicious as regular cookies. No need to apologise for your baked goods with a recipe like these gluten-free chocolate peppermint cookies.

I like to add crushed candy canes to these cookies before baking. They add a little crunch and festive red/white colour.
They’re also delicious without the crushed candy canes, so you can just add the peppermint extract and still get the same great flavour.

stack of peppermint cookies

Tips For Making Chocolate Peppermint Cookies.

• Make sure your ingredients are at room temperature before you start.

• Remember to incorporate all your ingredients completely. Don’t worry about over mixing since there isn’t any gluten to develop.

• Leave the cookies to cool down on the baking tray once removed from the oven to set up before moving to a wire rack to cool completely. Otherwise they may break apart.

single cookie shot

Ingredients For Chocolate Peppermint Cookies.

•Gluten free plain flour without xanthan gum

• Cacao powder

•Coconut sugar

• Dark Chocolate

•Dairy free butter or coconut oil

• Egg

•Peppermint extract

•Crushed candy canes

bite shot of cookie

More Festive Bakes to Try.

Candy Cane Sugar Cookies (Gluten and Dairy Free)

Peppermint Brownies (Gluten and Dairy Free)

Deep Filled Mince Pies (Gluten and Dairy Free)

Final Result.

A soft baked cookie studded with chocolate chips and crushed candy canes. Then dipped in white chocolate and rolled in more crushed candy canes. For the ultimate Christmas cookie. They can be made in under 30 minutes and easy enough for the kids to get involved.

chocolate cookies with candy canes

Chocolate Peppermint Cookies (Gluten Free, Dairy Free)

Chocolate peppermint cookies stuffed with candy canes and chocolate chips. Dipped in white chocolate and rolled in crushed candy cane pieces. Gluten free and dairy free making these a delicious festive treat.

Course Dessert
Cuisine dairy free, gluten free
Keyword Chocolate Peppermint Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Servings 6

Ingredients

  • 100 grams Gluten free flour without xanthan gum
  • 15 grams Cacao powder
  • 40 grams Coconut sugar
  • 60 grams Dairy free butter or coconut oil
  • 1 medium Egg
  • 20 grams Dark chocolate
  • 20 grams White chocolate
  • 3 Candy Canes
  • 1 tsp Peppermint extract

Instructions

  1. Preheat oven to 180c and line a baking tray with greaseproof paper.

  2. In a large bowl mix the dry ingredients together,

  3. Melt butter or coconut oil in the microwave in 10 second burst. Until completely melted then add into the dry ingredients. Mix to combine

  4. Whisk egg and then add it to the rest of the mixture. Stir to combine.

  5. Add peppermint extract and stir to incorporate.

  6. Crush candy canes in either a blender or place the candy canes in a ziplock bag and smash with a rolling pin.

  7. Chop the dark chocolate and add half the chocolate and half of the crushed candy canes into the cookie dough. Stir to combine.

  8. Scoop the cookie dough on to the baking tray into 6 balls. Flatten each cookie a little bit with the palm of your hand. Top each cookie with the other half of the chopped chocolate.

  9. Bake cookies in the oven at 180c for 10-12 minutes. Once baked leave the cookies to cool on the tray for 5 minutes to set before moving them on to a wire rack to cool completely.

  10. Melt the white chocolate in the microwave be careful not to burn it as white chocolate can be tricky to melt properly.

  11. Dip have the cooled cookies in the melted white chocolate then sprinkle with some of the leftover over crushed candy canes on top.

  12. Leave the chocolate to set before storing them in an airtight container. Eat within 3-4 days for the best taste.

duo picture of chocolate peppermint cookies



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