I still remember the first snow of the season, when the world outside turns white and quiet. Baking peppermint chocolate chip cookies became my way to bring warmth and cheer into the chilly days.
Using gluten-free and dairy-free ingredients, I discovered that delicious treats can be both healthy and comforting. These cookies remind me of family gatherings and the joy of sharing something sweet and special with the ones I love.
I hope they bring the same happiness to your kitchen!
Tips for the Best Cookies
- Use Fresh Ingredients: Always use fresh, high-quality ingredients for the best flavor. Fresh peppermint extract makes a big difference!
- Chill the Dough: If your dough is too soft, pop it in the fridge for 30 minutes before baking. This helps the cookies hold their shape.
- Customize Your Crunch: If you can’t find crushed candy canes, try using chopped nuts or different dairy-free chocolate pieces.
Variations and Substitutions
- Nut-Free: These cookies are already nut-free, making them safe for most diets.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) to make these cookies vegan.
- Different Flavors: Swap peppermint extract with almond extract for a different twist.
Serving Suggestions
Serve these cookies with a warm cup of tea or dairy-free hot chocolate. They also make a great gift when wrapped in festive packaging with a cute ribbon. For a fun presentation, arrange them on a holiday plate with some fresh mint leaves and extra chocolate chips sprinkled on top.
Enjoy baking and sharing these delightful cookies with your loved ones!
Print
Sweet Holiday Bliss: Gluten-Free Peppermint Chocolate Chip Cookies (Dairy Free)
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
These Gluten-Free Peppermint Chocolate Chip Cookies are the perfect blend of sweet and minty flavors. Dairy-free and made with fresh, locally sourced ingredients, they’re ideal for holiday gatherings or any time you crave a tasty, healthy treat.
Ingredients
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¾ cup dairy-free chocolate chips
- ½ cup crushed candy canes or peppermint candies
Instructions
- Preheat Your Oven: Start by heating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set this aside.
- Combine Wet Ingredients: In a large bowl, pour in the melted coconut oil. Add the brown sugar and granulated sugar. Mix them well until it’s smooth and creamy.
- Add Egg and Extracts: Crack in the egg and pour in the vanilla and peppermint extracts. Stir everything together until it’s all combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir until the dough comes together.
- Fold in the Goodies: Gently fold in the dairy-free chocolate chips and crushed candy canes. Make sure they’re evenly spread throughout the dough.
- Scoop the Dough: Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Leave some space between each cookie for spreading.
- Bake: Pop the baking sheet into the oven and bake for about 10-12 minutes, or until the edges are golden brown.
- Cool Down: Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure all ingredients are gluten-free.
- Store cookies in an airtight container for up to a week.
- Perfect for gifting during the holidays!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
