Chocolate Peppermint Cookies (GLUTEN-FREE & VEGAN)

Hey, hey! So it’s been a little while since I’ve given y’all a new recipe! Life gets busy and to be quite honest, if I don’t think I can put time and my best effort into something then I don’t really want to half-ass it. But then I tested these cookies and I knew I needed to get the recipe out ASAP! This time of year, there are tons of holiday parties, cookie swaps, and family traditions around baking and as someone who has spent many-a-party standing around starving…I wanted to share something that you could bring to a party or make for you family so that you can also enjoy something! OR maybe you could be the hero of the party— where most people won’t care or notice that the cookies you brought are vegan and gluten-free BUT there may be a few guests who appreciate your contribution more than you know!

This recipe is ALMOST identical to my Salted Chocolate Chip Cookies with just a couple holiday-tweaks! But like my Chocolate Chip Cookie recipe, the flour combination is pretty important. I know seeing a recipe with something like Tapioca Starch might be a little eye-roll-worthy or intimidating. And I get it! BUT I promise these are the least gluten-free tasting cookies you will ever eat and I think a lot of that is due to the different flours. Tapioca Starch can be purchased online, or found at Whole Foods and other health food stores, Walmart, and I’ve even seen it at Harris Teeter. Almond Flour is widely available! I recently bought a fresh bag from Aldi but I’ve also purchased it from Trader Joes, Walmart, Whole Foods, and Harris Teeter.

I hope that you make these cookies and LOVE them as much as me and my family does! I’ve already gotten some great reviews from friends as well. And I hope you all have a wonderful holiday season and a very Happy New Year!

Chocolate Peppermint Cookies

Alix | December 2019

• prep time: 5 Minutes
• cook time: 11 Minutes
• total time: 16 Minutes

Servings: 15 Large Cookies, 24 Small

Ingredients:

• 1 Cup Gluten-Free Flour (I like King Arthur)
• 1/4 Cup Almond Flour (fine ground)
• 1/4 Cup Tapioca Starch
• 1/4 Cocoa Powder
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 8 Tbs Butter (I use Earth Balance)
• 3/4 Cup Brown Sugar
• 1/4 Cup Cane Sugar
• 1 tsp Vanilla
• 2-3 Tbs Almond Milk
• 1/3 Cup Mini or regular Chocolate Chips (I use Enjoy Life Brand or Trader Joes Chocolate Chips)
• 2 Candy Canes, crushed

  Instructions:

• DO NOT PREHEAT THE OVEN. Prepare two cookie sheets with parchment paper.
• In a medium sized bowl, combine your flours, cocoa powder, baking powder, baking powder, and salt (the first 7 ingredients).
• In a stand mixer or with a hand mixer, mix your softened butter on medium speed for about 30 seconds.
• Add in your sugars and mix well until light and fluffy (about 2-3 minutes).
• Add in your vanilla and mix again until well combined.
• Now you will mix in your dry ingredients in thirds, alternating with your almond milk. (So add 1/3 of your dry ingredients, combine well, then add 1 TBS of your almond milk, combine well...and so on and so forth!)
• Lastly, fold in your chocolate chips and NOW Preheat your oven to 375 degrees!
• Now depending on the size of cookie you want, take 1 or 2 TBS of dough and roll it into a ball.
• Bake for 11 minutes. While cookies are baking, crush your candy canes. As soon as you pull your cookies out of the oven, sprinkle the crushed candy over top.