Gluten-free chocolate peppermint thumbprint cookies
These chocolate peppermint cookies are delicious chocolaty cookies with just a hint of peppermint, the perfect gluten-free treat!
Ingredients
- 3/4 cup butter, room temperature
- 3/4 cup organic cane sugar
- 1 large egg
- 1 tbsp honey
- 1/2 tsp vanilla extract
- 1 tsp peppermint extract
- 1/4 cup cocoa powder
- 1 3/4 cups gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 tsp salt
- 1/3 cup organic cane sugar *for rolling cookies
Dairy-Free Chocolate Ganache
- 1.5 cups dairy-free dark chocolate morsels
- 1 cup canned coconut cream
- 1 tsp vanilla extract
- 5 peppermint candies or mini candy canes crushed
Instructions
- Preheat the oven to 350F and prepare two baking sheets with parchment paper.
- Using a large mixing bowl, add room-temperature butter and sugar and combine with an electric mixer at medium-high speed until creamy. Scrape down the sides of the bowl as needed. Add the egg, honey, vanilla, and extracts and beat for two more minutes, scraping the bowl as needed.
- Add the cocoa powder and gradually increase the speed to medium to combine well.
- Add gluten-free flour, baking soda, cream of tartar, and salt, and beat until combined.
- For even cookie sizes, use a 3/4-ounce ice cream scoop or tablespoon measure to separate the dough into evenly sized balls and place them on the baking sheets, keeping the cookies two inches apart. Optional- roll each ball in ⅓ cup sugar and place it back on the baking sheet. Then, using the end of a cooking utensil or your thumb, make an indentation on the top of each cookie.
- Bake for 10 minutes, or until dry and puffed up in the center.
- When the cookies are done, press the center of each cookie to reinforce the indentation with a measuring spoon. Let the cookies cool on the baking sheet.
- For the ganache: In a medium-sized mixing bowl, add the dark chocolate chips. Set it aside.
- In a small saucepan, heat the can of coconut cream until it reaches a boil, and turn it off. Pour 1 cup of the heated coconut cream over the chocolate chips and whisk together until melted. Whisk in the vanilla extract until a smooth consistency.
- Spoon 1/2 – 1 teaspoon of ganache into each indentation. Sprinkle ganache with crushed candy canes or crushed peppermint candy. Allow the chocolate to continue to cool at room temperature. The ganache will thicken inside the cookies, but will still be creamy when you bite into the cookies.
Notes
Store the remaining chocolate ganache in an airtight container in the refrigerator for up to 1 week.
You can reserve the remaining heated coconut cream for another time or add it to creamy soups and pasta dishes.
You can also use 2 drops of edible essential peppermint oil in place of peppermint extract.
I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour.
I used Enjoy Life Baking Dark Chocolate Morsels.
Tried this recipe?Let us know how it was!