Repost from: Eating Gluten and Dairy Free
chocolate peppermint candy cookie ingredients + tips
- dairy free butter— at room temperature, we use Earth Balance Soy Free Buttery Sticks for baking
- granulated sugar
- packed brown sugar
- eggs— at room temperature
- gluten free flour— we use Bob’s Red Mill 1 to 1 Baking Flour available in bulk here or in your local grocery
- xanthan gum— omit if your gluten free flour blend contains this
- unsweetened cocoa
- baking soda
- salt
- vanilla extract
- No Whey Foods Peppermint No No’s— these are allergen friendly (free of the common eight including gluten, dairy, peanuts, tree nuts, soy, and eggs). They taste AMAZING and are a Christmas must. You can purchase them in a box of 12 individual bags or as a 3-pack. This recipe calls for the 3-pack; if you can, splurge for the box and read below other ways I love to enjoy these.
- this cookie dough will be thick and sticky. Allowing the dough to rest in the refrigerator for 20 minutes prior to baking will help it to be more workable.
- bake for 8 minutes and promptly remove the cookie sheet from the oven. Then allow cookies to finish baking on the cookie sheet for another 3-4 minutes. Then transfer to a cooling rack until completely cooled.
- store cookies in an airtight container in the refrigerator up to a week or in the freezer for a month
- Peppermint No No’s are delicious eaten by the handful, as stocking stuffers, and are an absolute must in this Christmas Snack Mix recipe.
Ingredients
- ½ c dairy free butter, room temperature suggestion in post
- 1¼ c granulated sugar
- ¾ c brown sugar
- 2 eggs, room temperature
- 2 tsp vanilla extract
- 1⅔ c gluten free all purpose flour suggestion in post
- 1 tsp xanthan gum omit if your GF flour blend has this
- 1 c unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 3 1.63 oz bags No Whey Foods Peppermint No No's
- optional– adding in mini chocolate chips
Instructions
- In a large bowl or electric stand mixer, cream the butter and sugars well.
- Then add in the vanilla extract and eggs one at a time until just combined. Be careful not to overmix.
- In a medium bowl combine the gluten free flour, xanthan gum if needed, cocoa powder, baking soda, and salt.
- Transfer the dry ingredients into the large mixing bowl and incorporate well into wet ingredients. The dough will become very thick and sticky. If using a handheld mixer, you may need to mix the last bit by hand.
- Place plastic wrap over the bowl and allow to rest in the refrigerator for 20 minutes.
- Preheat the oven to 350°F and place parchment paper on two cookie sheets.
- Remove dough from the refrigerator.
- Scoop dough out by the rounded tablespoon and roll into a ball, then flatten. If dough is too sticky, you may need to use nonstick spray on the bottom of a flat drinking glass and gently push the dough down.
- Place cookie dough cookies about 2 inches apart on a cookie sheet (12 cookies per baking sheet)
- Press 3-5 No Whey Food's Peppermint No No's into the top of each cookie.
- Place in the oven for 8 minutes. Cookies will look under baked; however they will finish baking on the cookie sheet. After cookies have cooled 3-4 minutes, transfer them to a cooling rack.
- Once cookies are completely cooled place in an airtight container in the refrigerator up to a week or in the freezer for a month. These also make great gifts in cookie tins.
- Optional– add in ½ c. mini chocolate chips to this cookie recipe