You didn’t actually think I could make it through the holidays without making some kind of regular ‘ol Christmas cookies, did you? I have been loving playing around with some non-traditional healthier recipes, but last night my hubby was begging and pleading for a classic Christmas cookie while we were watching Love Actually. So, I decided to see what I could come up with on a whim. I of course had to make them gluten-free so I could enjoy them and I also wanted to make them dairy free. I have been loving the combination of chocolate and mint lately, it is such a classic holiday flavor combination, and I have been planning to make some cupcakes with that flavor combo, (I still hope to) but I decided to go that route with these cookies, too.
The original recipe that I used as a reference for ratios, called for 2 sticks of butter and 2 cups of sugar. That just seemed so excessive to me and I also really wanted to use coconut oil instead of the butter, so I made some changes, put it all together and crossed my fingers. I think if I wasn’t already taking a gamble with the recipe, I would have also tried to make them egg free, but I didn’t want to rock the boat. These cookies turned out so amazing, they have a little crisp to the outside and were perfectly gooey and chocolatey on the inside, just how I like my cookies. I love the peppermint flavor in these so much, I actually debated adding some crushed candy canes to the cookies too, for some pop of holiday color, but I decided against it, I didn’t want these to be “too much”. I wanted them to be subtly sweet and understated but still festive.
What kinds of Holiday cookies have you made this season?
If I don’t get back on here before the holidays, I want to wish you all a very Merry Christmas, Happy Hanukkah or whatever holiday you celebrate. I hope you enjoy this magical time – surrounded by family and friends and of course, lots of tasty and healthy foods! Lots of love!! xoxoxo
[print_this]Double Chocolate Peppermint Cookies – Gluten-free and Dairy-free
makes about 2 dozen cookies
adapted from this recipe
320 grams (about 2 1/2 cups) of your favorite Gluten-free All Purpose Flour Blend (gum-free) – I made Shauna’s gluten-free AP flour mix a while back for pie, and I had some leftover so I used that
1 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1/2 cup organic extra virgin coconut oil, solidified not liquid
1 cup (about 225 grams) organic raw sugar
2 large farm fresh brown eggs, beaten (you can try Ener-G Egg Replacer here to make this vegan, just make sure your chocolate chips are also dairy free)
2 teaspoons vanilla extract
2 teaspoons peppermint extract
1/2 cup unsweetened organic cocoa
1 cup mini dairy-free chocolate chips
Preheat oven to 375º F. In a large mixing bowl mix together gluten-free flour, salt, baking soda and baking powder, set aside. In the bowl of your standing mixer or large bowl with hand mixer, mix together coconut oil, raw sugar, eggs (or egg replacer), vanilla, peppermint extract and cocoa at a low speed, until well blended. Gradually stir flour mixture into butter mixture and mix on low speed until combined. Fold in chocolate chips with a spatula.
Drop dough (tablespoon-sized) onto parchment paper lined or non-stick baking sheets and bake about 15 minutes. Cool on a wire baking rack. [/print_this]