These Flourless Chocolate Peppermint Cookies are easy, festive, and naturally gluten free. This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeMagicMoments #CollectiveBias
I am the self-proclaimed queen of gluten-free cookies.
I have always had a love of cookies. Some of my favorite childhood memories are of baking cookies with my mom. I also sold cookies to earn money to buy a bike. More recently I developed more than 50 gluten free cookie recipes my first published cookbook, The Essential Gluten-Free Cookie Guide.
So… I think that I’m pretty good at baking cookies. But then, I’m the very biased Gluten Free Cookie Queen.
I try to pass my love of cookies on to my daughters. The holidays are the perfect time to make your own cookie baking memories with your families!
Miss E has been helping me bake and eat cookies since she was 18 months old. She stood next to me at our kitchen island helping me stir the cookie dough (and then licking the spatula, don’t judge me) for every cookie recipe in my cookbook, which conveniently I was writing during the month of December.
During that time I was grieving a miscarriage. Baking cookies with my daughter really brought me peace and comfort. Holidays, family, hope, and cookies made my life better.
One of my favorite recipes in my cookbook is a recipe for Flourless Chocolate Cookies. One reason I love them is that they are made with ingredients that most kitchens have, even if they aren’t in a gluten free household. They are such an easy cookie to make, and they are super chocolaty.
I have been wanting to make a holiday version of my Flourless Chocolate Cookies, so TA-DA! What is more holiday and festive than peppermint? They are perfect for baking with your kids, baking by yourself, sharing with others, or hoarding them for “Santa.”
I never bake cookies without parchment paper or some other kind of non-stick liner. I think that you should use parchment paper when baking any cookies, but I think that it is especially important when baking gluten free cookies. They are often more fragile than regular cookies while they are still warm because there isn’t any gluten to give them structure.
Reynolds Cookie Baking Sheets are very easy to use. And easy is what I need during the holidays! I wish I had them back when I was writing my cookbook. My silicone baking mats got worn out from baking all of those cookie recipes, and they weren’t always easy to get clean. I love that I can just toss the Cookie Baking Sheets when I’m done, almost skipping the clean-up phase. I can move on to enjoying warm cookies, fresh from the oven, with my little girls.
And about those warm cookies… even warm gluten free cookies easily slide off of Reynolds Cookie Baking Sheets! No sticking , breaking, or crumbling. Using a Cookie Baking Sheet also lets you move the cookies onto a cooling rack (while still on the parchment paper) to prevent them from over-baking.
So far I think my girls and I have made 4 or 5 different holiday cookies. And we aren’t anywhere near done. Later this week we are making (and decorating!) gluten free ninjabreadmen!
- ½ cup butter, softened
- 4 oz (approx 1 cup) powdered sugar
- 1 egg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz (approx 1 cup) cocoa powder (I like using dark or dutch-processed)
- ½ cup peppermint crunch baking bits, plus extra to top* (double check that they are gluten-free)
- Preheat your oven to 350F. Line your baking sheets with Reynolds Cookie Baking Sheets.
- Cream together the butter and powdered sugar.
- Add the egg and mix until smooth.
- Add the baking soda, salt, and cocoa powder and mix until combined.
- Stir in the peppermint crunch baking bits.
- Scoop the cookie dough onto the Cookie Baking Sheets 3 inches apart using a 1½ tablespoon cookie scoop. Gently sprinkle with some extra peppermint baking bits.
- Bake for 10-12 minutes. They will not "look" done, and will still be very soft but will lose their doughy shine.
- Immediately after they come out of the oven press some extra peppermint baking bits on top, as desired. I usually just fill in any gaps that happened as the cookies spread.
- After 2-3 minutes remove the cookies on the Reynolds Cookie Baking Sheet to a cooling rack to prevent them from overcooking.
To make these cookies Dairy Free use melted coconut oil instead of the butter and then use crushed candy canes or something else instead of the Peppermint Crunch Baking Chips (which have dairy in them.)
I have found Reynolds Cookie Baking Sheets at Walmart and Target. (I think Target even had a cartwheel deal a week or so ago for them!) You can follow Reynolds on Facebook and Twitter for more holiday ideas. What cookies are you excited to bake this holiday season?
Linked up at Gluten-Free Recipe Fix: Holiday Edition