Gluten Free Chocolate Peppermint Cookies
Dive into the delectable world where chocolate dreams and peppermint delights collide in a symphony of flavor! If you’re on a gluten-free journey or simply adore indulging in scrumptious treats, these Gluten Free Chocolate Peppermint Cookies are about to become your new obsession. Picture sinking your teeth into a luscious chocolate cookie, generously crowned with a swirl of velvety peppermint buttercream, adorned with a tempting dark chocolate ganache drizzle, and finished off with a sprinkle of festive peppermint candy pieces. These cookies aren’t just a delightful dessert; they’re a celebration of the magic that happens when chocolate and peppermint come together. Get ready to embark on a baking adventure that will leave your taste buds dancing and your kitchen filled with the irresistible aroma of holiday cheer!
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Ingredients for Gluten free Chocolate Peppermint Cookies
Gluten Free Chocolate Cookies
Granulated Sugar: Adds sweetness and helps to create a soft and tender texture by retaining moisture in the cookie dough.
Light Brown Sugar: Contributes moisture and a subtle molasses flavor, enhancing the chewiness of the cookies.
Vegetable Oil: Provides moisture to the cookies, resulting in a softer texture. It also helps create a tender crumb.
Butter: Adds richness and flavor to the cookies. It also contributes to the texture, creating a delicate balance with the vegetable oil for a delicious combination of taste and mouthfeel.
Cocoa Powder (Dutch Processed): Infuses a deep chocolate flavor and dark color into the cookies, creating a rich base for the peppermint toppings.
Eggs: Act as a binding agent, providing structure to the cookies. They also contribute to moisture and help create a tender texture.
Vanilla Extract: Enhances the overall flavor profile of the cookies, adding a warm and aromatic quality.
Gluten-Free All-Purpose Flour: Substitutes traditional flour for those on a gluten-free diet, providing structure and texture to the cookies.
Baking Powder: Leavening agent that helps the cookies rise, contributing to a softer and more delicate texture.
Salt: Enhances the flavor of the cookies by balancing sweetness and intensifying the chocolate taste.
Espresso Powder (Optional): Intensifies the chocolate flavor without adding a distinct coffee taste, providing a depth of richness to the cookies.
Peppermint Buttercream
Butter: Forms the base of the buttercream, contributing richness and a smooth, creamy texture.
Powdered Sugar: Sweetens the buttercream while providing structure and stability.
Vanilla Extract: Adds a warm, sweet flavor to complement the richness of the butter.
Heavy Cream: Thins the buttercream to a spreadable consistency, contributing a luscious and velvety texture.
Peppermint Extract: Infuses the buttercream with a refreshing and minty flavor, creating the perfect contrast to the chocolate cookies.
Tips for Successful Gluten Free Chocolate Peppermint Cookies
Room Temperature Ingredients: Bring butter and eggs to room temperature before using. Room temperature ingredients blend more easily, creating a smoother cookie dough.
Sifted Cocoa Powder: Sift the Dutch-processed cocoa powder to eliminate lumps and ensure a smooth chocolate flavor throughout the cookie dough.
Incorporate Espresso Powder (Optional): If using espresso powder, mix it with the cocoa powder. This enhances the chocolate flavor without imparting a distinct coffee taste.
Uniform Cookie Size: Scoop the cookie dough using a consistent size scoop for uniform cookies that bake evenly. This is the Cookie Scoop that I use for this recipe! If you want PERFECTLY round beautiful cookies I recommend checking out this video for How to Get Perfectly Round Cookies!
Watch the Bake Time: Keep a close eye on the cookies while baking. Overbaking can lead to dry cookies, so remove them from the oven when the edges are set but the centers are still slightly soft.
Layer Frosting Thoughtfully: When adding the peppermint buttercream, consider creating a smooth base for the ganache drizzle by spreading an even layer of frosting. This makes the final presentation more visually appealing. Check out my video about How to Add Frosting on Top of Your Cookies!!
Drizzle with Precision: When drizzling the dark chocolate ganache, use a piping bag or a small spoon for a controlled and artistic finish. Don’t forget to add the festive peppermint candy pieces while the ganache is still slightly soft.
Frequently Asked Questions
What’s the difference between Dutch process cocoa and regular cocoa?
Ah, let’s talk cocoa! The main difference between Dutch-processed cocoa and regular cocoa lies in how they’re processed. Dutch-processed cocoa undergoes alkalization, a treatment that neutralizes its natural acidity. This process results in a darker color, milder flavor, and a smoother, less tangy taste. On the other hand, regular cocoa is left in its natural state, maintaining a slightly acidic profile with a more pronounced chocolatey kick. So, if you’re aiming for a deep, rich chocolate flavor with a touch of sophistication, go Dutch-processed. If you prefer a more bold, more classic cocoa taste, stick to the regular stuff. It’s all about finding the perfect cocoa companion for your culinary creations!
What is the best flour for gluten free cookies?
I HIGHLY recommend using the King Arthur Measure for Measure Gluten Free Flour Blend! I LOVE IT!! Since going gluten free and having to change all my recipes I have found that this one specifically doesn’t change the consistency or texture of the batter, which is AMAZING (there are some funky Gluten Free blends out there my friends). It has been great in all of my cakes and cookie recipes!
Is cocoa powder gluten free?
Absolutely, cocoa powder is generally gluten-free! Cocoa powder is made from roasted and ground cacao beans, and the pure form of cocoa itself doesn’t contain gluten. However, it’s crucial to check labels, as some commercially produced cocoa powders may be processed in facilities that handle gluten-containing products, potentially leading to cross-contamination. So, if you’re on a gluten-free journey, double-check those labels to ensure your cocoa powder is living its gluten-free best life!
Gluten Free Chocolate Peppermint Cookies
Equipment
- Electric mixer w/ paddle attachment
- Mixing bowls
- Rubber spatula
- Measuring Cups & Spoons
- Parchment Paper
- Cookie Sheets
- 2 oz. Cookie Scoop
- Piping Bags
Ingredients
Gluten Free Chocolate Cookies
- 1 1/2 c. (350g) Granulated Sugar
- 1/2 c. (105g) Brown Sugar light
- 1/2 c. (103g) Vegetable Oil
- 1/4 c. Butter unsalted, melted
- 3/4 c. (92g.) Cocoa Powder Dutch processed
- 4 Eggs
- 2 tsp. (10g) Vanilla Extract
- 2 3/4 c. (351g) Gluten Free All-Purpose Flour
- 2 tsp. (8g) Baking Powder
- 1/2 tsp. (3g) Salt
- 1/4 tsp. (1g) Espresso Powder optional
Peppermint Buttercream
- 1 c. (2 sticks) Butter unsalted, softened
- 1 3/4 c. (235g) Powdered Sugar
- 1 tsp. (5g) Vanilla Extract
- 1 tbsp. (15g) Heavy Cream
- 1/2 tsp. (3g) Peppermint Extract
Dark Chocolate Ganache
- 1/2 c. (100g) Heavy Cream
- 1/2 c. (100g) Dark Chocolate Chips
Instructions
Gluten Free Chocolate Cookies
- In the bowl of a stand mixer fitted with the paddle, cream together the sugar, light brown sugar, oil, and melted butter on a medium-low speed until all the ingredients are mixed together.
- Add the cocoa powder (and espresso powder) to the mixture and mix on a low speed until completely mixed in.
- Scrape down the sides of the bowl and add the in eggs one at a time, scraping down the sides of the bowl after each addition. Then add the vanilla and mix until combined.
- In a separate bowl, stir together flour, baking powder, and salt. Add to cocoa mixture, mixing on a low speed until all the flour is mixed in.
- Cover the dough with plastic wrap and refrigerate for at least 1-2 hours.
- Preheat oven to 350°F and line cookie sheet(s) with parchment paper.
- Using a cookie scoop, scoop the cookie dough into a ball and roll it between the palms of your hands to create a smooth cookie dough ball.
- Place the cookie dough balls 2 in. apart from each other on a cookie sheet.
- Bake the cookies for 12-14 minutes, allow the cookies to cool completely before adding the peppermint buttercream.
Peppermint Buttercream
- Place the softened butter into the bowl of a stand mixer fitted with the paddle attachment.
- Cream the butter at a medium speed until it is pale in color.
- Add the powdered sugar and mix on a low speed until it’s all combined. Then mix at a high speed until the mixture is white and fluffy. Scrape the sides of the bowl to ensure that all the butter has been mixed in properly.
- Finally, add the vanilla extract, heavy cream, and peppermint extract to the buttercream and mix at a medium-low speed until combined.
- Pipe the buttercream onto the cookies or spread the buttercream on top using an offset spatula.
Dark Chocolate Ganache
- In a microwave safe bowl, microwave the heavy cream in 15-30 second intervals until its hot.
- Pour the hot heavy cream over the dark chocolate.
- Mix the heavy cream and chocolate together until its smooth and there are no lumps.
- Drizzle the dark chocolate ganache over the cookies and top with peppermint pieces!
- Enjoy 🙂
