These cookies are so soft and chewy, you’ll never be able to tell that they’re gluten-free! They are the perfect treat for the Holidays! You can even make these lower sugar and carbs with a few simple modifications!
4 Days until Christmas! Who’s excited? We sure are, and we are trying our best to stay healthy! Sickness is everywhere this time of year, but this year seems especially bad. Hopefully we are all building our immune systems back up this year!
I’ve been seeing cookies like this a lot all over pinterest, but naturally I wanted to try and make them gluten-free and lower in sugar.. so I delivered! You can even make these cookies paleo with my crinkle cookie recipe! If you want to lower the sugar even more, you can use Lily’s white chocolate chips to dip them in. I addedn all-natural crushed candy cane pieces on mine, but feel free to omit this, or add a sugar-free version!
These cookies bake for less time than you’d expect. They MAY look a little underdone when you first take them out, but trust the process. Let them cool on the pan for 5 minutes, then carefully remove them with a spatula and let them cool on a cooling rack util they’re entirely cool.
When dipping them, make sure they are thoroughly cool. If they are warm during the dipping process, they will fall apart.
Gluten-Free White Chocolate Peppermint Dipped Chocolate Cookies
Ingredients
- 1 2/3 cups King Arthur Gluten-Free Flour Measure for Measure scoop and level to measure
- 1 cup unsweetened cocoa powder scoop and level to measure
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 cup salted butter softened
- 3/4 cup packed light brown sugar or coconut sugar
- 1 1/4 cups organic sugar
- 2 large eggs room temperature
- 1 1/2 tsp vanilla extract
- 1 tsp peppermint extract or 2 drops ingestible peppermint essential oil
- 16 oz. white chocolate chips melted (use Lily’s for sugar-free)
- 1/2 cup crushed peppermint bits
Instructions
- Preheat oven to 350° F, then line baking sheets with silicone liners or parchment paper.
- In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Sift these into another bowl for a smooth, dry mixture.
- Using a stand mixer or handheld electric mixer, cream together butter, sugar and brown sugar/cococnut sugar until well combined.
- Add room temperature eggs, one at a time and mix until mixture is light and fluffy (this takes about a minute) Scrape down the sides as necessary.
- Add vanilla and peppermint extract (peppermint is optional).
- Slowly add sifted dry mixture until just combined.
- Chill dough for at least 1 hour.
- Using a large cookie scoop or ice cream scoop, scoop dough onto sheet with parchment paper. Flatten slighlty with your hands.
- Bake for 9-12 minutes. Centers will not appear entirely set, but fear not, trust the process.
- Let cool on pans for 5 minutes, then transfer to a wire cooling rack until entirely cool (about 90 minutes before dipping)
- Melt white chocolate with prefered method, dip each cookie half, then quickly top with peppermint pieces. Let cool at room temperature until chocolte is hardened.
- Store cookies in an airtight container for up to 5 days. Enjoy!
Notes
Nutrition
