Gluten-Free White Chocolate Peppermint Dipped Chocolate Cookies
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!
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
When dipping them, make sure they are thoroughly cool. If they are warm during the dipping process, they will fall apart.
If you're looking for a lower sugar version, replace the cookies with my crinkle cookie recipe and omit the powdered sugar.
Nutrition
Serving: 1cookieCalories: 280kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gCholesterol: 20mgSodium: 100mgPotassium: 85mgFiber: 3gSugar: 16gCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!