Description
A delightful twist on the classic minty chocolate treat, these gluten-free cookies are easy to make and have a satisfying crunch perfect for any occasion.
Ingredients
Scale
- 1 cup gluten-free all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup powdered sugar
- 1/2 cup butter, softened
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
- 1 cup dark chocolate chips
- 1 tsp coconut oil (optional for thinning chocolate)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until combined. In another bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the peppermint and vanilla extracts, mixing thoroughly.
- Gradually add the dry ingredients to the wet mixture until fully combined. If the dough is too wet, add a little more flour.
- Roll the dough into small balls and flatten on the lined baking sheet. Bake for 10-12 minutes until set, then cool completely on the baking sheet.
- Melt the dark chocolate chips and coconut oil together until smooth. Dip each cooled cookie in the chocolate, coating completely, then place back on the parchment paper to set.
- Allow the chocolate to harden before serving. For faster setting, refrigerate for a few minutes.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Use a kitchen scale for best texture and allow butter to soften for easier mixing.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg