Nothing like a hot cup of coffee or hot chocolate on a cold winter’s night to keep you warm and fuzzy. The perfect companion is a soft and chewy chocolate cookie with a hint of mint!
Where I grew up in Scarborough, there was a Laura Secord factory close by. I remember getting bags of misfit chocolates that weren’t quite so perfect for sale. My favourite was the Frosted Mint bars. My parents also used to buy After Eights and hide them in the fancy dining room buffet; they were only taken out for special occasions, like Christmas, and offered to guests after dinner. I would sneak into the dining room, carefully opening the French doors so my mom wouldn’t hear, and indulge in a few.
Perhaps it’s these memories of my childhood that made the chocolate and mint combination of flavours so delicious for me. And these soft and chewy chocolate peppermint cookies are like soft pillows of sweet goodness.
Bonus – they are made with a “healthier” coconut palm sugar, and they’re gluten-free too.
Gluten-Free Soft Chocolate Peppermint Cookies
Ingredients
1½ cups gluten-free flour + 1/4 tsp xanthan gum
½ cup unsweetened baking cocoa
½ tsp baking soda
½ tsp salt
1 cup coconut palm sugar
½ cup unsalted butter, room temperature
3 tsp peppermint extract
1 egg, room temperature
2 tbsp water
1 cup chocolate chips
Method
Whisk together flour, cocoa, baking soda and salt. Set aside. In a large bowl on a stand mixer, cream sugars and butter together until light and fluffy.
Add in egg, peppermint extract and water and beat until well blended. Gradually stir in dry ingredients. Fold in baking chips, then refrigerate dough for 1 hour.
Preheat oven to 375 degrees, and line a cookie sheet with parchment paper. Using a cookie dough scoop, scoop out cookie dough onto prepared cookie sheet. You don’t need to press down on the cookie; keeping it fluffy and puffy will keep the cookie soft!
Bake for 7-8 minutes or so. Remove to cool.
Then, indulge with a hot cocoa!
Enjoy!
Gluten-Free Soft Chocolate Peppermint Cookies
These soft and chewy chocolate peppermint cookies are like soft pillows of sweet goodness! Bonus - they are made with a "healthier" coconut palm sugar, and they're gluten-free too.
Ingredients
- 1½ cups gluten-free flour + 1/4 tsp xanthan gum
- ½ cup unsweetened baking cocoa
- ½ tsp baking soda
- ½ tsp salt
- 1 cup coconut palm sugar
- ½ cup unsalted butter, room temperature
- 3 tsp peppermint extract
- 1 egg, room temperature
- 2 tbsp water
- 1 cup chocolate chips
Instructions
- Whisk together flour, cocoa, baking soda and salt. Set aside.
- In a large bowl on a stand mixer, cream sugars and butter together until light and fluffy.
- Add in egg, peppermint extract and water and beat until well blended.
- Gradually stir in dry ingredients.
- Fold in baking chips, then refrigerate dough for 1 hour.
- Preheat oven to 375 degrees, and line a cookie sheet with parchment paper.
- Using a cookie dough scoop, scoop out cookie dough onto prepared cookie sheet. You don't need to press down on the cookie; keeping it fluffy and puffy will keep the cookie soft!
- Bake for 7-8 minutes or so, and indulge with a hot cocoa!
