Chocolate peppermint cookies for the holidays
When it comes to holiday cookies, some are classics and some are meant to impress. These Chocolate Peppermint Cookies fall into the impressive category! With each bite, you’ll experience a soft and chewy brownie-like taste with a little crispness around the edge. And, of course, the iconic peppermint-chocolate flavor pairing makes these cookies over-to-top gorgeous and delicious!
Ingredients for Gluten-free Peppermint brownie cookies
Gathering these ingredients, plus a bowl and whisk, and let’s start baking!
Eggs – learn more about how to choose quality eggs in this postCane sugar – we like this organic cane sugar from Thrive Market. And you can substitute coconut sugar, if you preferAvocado oil – we recommend using avocado oil (we like the Primal Kitchen Avocado Oil) to give these cookies that brownie-like texture, but you can use melted coconut oil or butter, too (if using the latter, the cookies will spread out a little more during baking)Chocolate chips – use any favorite chocolate chips or chocolate chunks. For a dairy-free option, we like these chocolate chunks from Enjoy Life Vanilla – we prefer pure vanilla extract with no added sugars, such as this oneGluten-free flour blend – we recommend using Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use an equal amount of unbleached all-purpose flour if you don’t need cookies that are gluten freeCocoa powder – use a 100% pure cocoa and sift the powder into the cookie mix so there aren’t any chunks and the powder melds seamlessly into the dough Baking powderSalt – use fine saltCandy canes – use crushed candy canes or crushed peppermint candy canes such as the ones from Thrive Market
how to make chocolate mint cookies
Here are the basic steps in takes to get these delicious holiday cookies baking.
Make the dough: In a small saucepan over low heat, melt the chocolate. Let this mixture cool slightly. In a mixing bowl, add the eggs, sugar, and oil. Whisk together. Add the melted chocolate and vanilla, whisk again. Add flour, cocoa powder, baking powder, and salt. Stir well.Chill the dough: Place the dough in the refrigerator for 1-2 hours.Bake the cookies: Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper. Remove the chilled dough from the fridge, scoop the dough out into rounds (using about 1 to 1-1/2 tablespoons each), and place the dough rounds on the parchment-lined baking sheets. Shape the dough into round discs (the dough will be sticky, so wet your hands when handling the dough). Finally, sprinkle the crushed candy cane pieces over each. Bake for 12-14 minutes. Tops will still be slightly doughy/wet, they will set while cooling.
How to store these peppermint cookies
Cool the cookies completely before storing them. Stack the cooled cookies in a container using pieces of parchment between layers of cookies. Seal the container and store at room temperature, where the cookies will stay fresh for up to 4 days.
can I freeze these gluten-free peppermint brownie cookies?
These Gluten-Free Peppermint Brownie Cookies are a great freezer cookie! Bake them before the holidays, keep in the freezer, and they’ll be ready for the cookie tray whenever you need! To freeze, cool the cookies completely then place in a freezer-friendly container or bag and freeze for up to 3 months.
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Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House. ** You can also use melted coconut oil or butter, though the cookies will spread more when baking. *** We recommend using Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use an equal amount of unbleached all-purpose flour if you don’t want or need cookies that are gluten free. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
