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A plate of fudgy Gluten-Free Chocolate Peppermint Cookies with crushed candy canes on top
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Gluten-Free Chocolate Peppermint Cookies

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 24 servings
Calories: 160kcal

Ingredients

  • 1 cup Gluten -free 1:1 all-purpose flour blend (containing xanthan gum)
  • 1/3 cup Unsweetened cocoa powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Sal t
  • 1/2 cup Unsalted butter, softened
  • 1/2 cup Light brown sugar, packed
  • 1/4 cup Granulated white sugar
  • 1 Large egg , room temperature
  • 3/4 teaspoon Peppermint extract
  • 1/2 teaspoon Vanilla extract
  • 3/4 cup Semi -sweet chocolate chips
  • 1/4 cup Crushed peppermint candy canes

Instructions

  • Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until no lumps remain.
  • In a separate large bowl or stand mixer, beat the softened butter with the brown sugar and white sugar until light and fluffy.
  • Add the egg, peppermint extract, and vanilla extract to the butter mixture and beat until well combined.
  • Gradually stir the dry ingredients into the wet ingredients until a thick dough forms.
  • Fold in the chocolate chips and the crushed peppermint candy cane pieces.
  • Scoop the dough into 1.5-inch balls (approximately 1 tablespoon each) and place them 2 inches apart on the prepared baking sheet.
  • Bake for 8 to 10 minutes until the edges are set but the centers still look slightly soft.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.