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Gluten free chocolate peppermint cookies topped with crushed candy cane and white chocolate chunks.

Gluten Free Chocolate Peppermint Cookies

Chocolate and peppermint come together in these gluten free cookies, made with almond butter and topped with white chocolate and candy cane.
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Prep Time 10 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 52 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Method

Ingredients
  

  • 1 cup gluten free all purpose baking flour 120g
  • 1/2 cup cocoa powder 40g
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter dairy free or regular, 113g
  • 2/3 cup dark brown sugar can sub coconut, 150g
  • 1/2 cup white sugar 100g
  • 1/4 cup almond butter 64g
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2-1 teaspoon peppermint extract I used 3/4
  • 2 crushed candy canes
  • 4 oz melted white chocolate dairy free as needed, 113g

Method
 

  1. In a large bowl, cream together the butter and both sugars until thoroughly mixed.
  2. Blend in the remaining wet ingredients: egg, vanilla, peppermint extract, and almond butter.
  3. Incorporate the dry mixture: flour, cocoa powder, baking powder, baking soda, and salt. Be sure to spoon and level the flour and cocoa rather than scooping directly from the bag. Mix until fully combined.
  4. Chill the dough in the refrigerator for 30 minutes.
  5. Heat the oven to 350°F (175°C).
  6. Using a medium cookie scoop (about 2 tablespoons) or a spoon, form the dough into balls. Gently dust the tops with crushed candy canes (a light coating is sufficient; you'll add more later).
  7. Arrange on a parchment-lined baking sheet and bake for 10-13 minutes. In my oven, 11 minutes works best, but ovens vary. The cookies will firm up as they cool, so allow them to rest before consuming or applying the melted white chocolate.
  8. Immediately after removing from the oven, use a round cookie cutter slightly larger than each cookie to swirl it around the cookie, creating uniform circles. This is not cutting but shaping while they are still soft, so work promptly.
  9. Microwave the white chocolate in 30-second increments, stirring in between. Drizzle over the cookies and top with the remaining crushed candy canes. Serve and enjoy!