Gluten Free Dark Chocolate Peppermint Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 1 1/4 cups Gluten free flour
  • 1/2 cup Hershye's dark cocoa powder
  • 2 tsp Peppermint extract
  • 3 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla
  • 1/2 cup White sugar

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese, regular

• Desserts

  • 1 Hershey's kisses candy cane mint candies

Found on designdininganddiapers.com

Description

Ingredients

• Ingredients
• Cookies:
• 1¼ cups gluten free flour
• ½ cup Hershyes Dark Cocoa Powder
• 2 eggs (I use 2 tsp of Ener-G Egg Replacer + ¼ Water)
• 1 tsp baking powder
• 1 tsp vanilla (If making GF, make sure you use pure vanilla)
• ½ tsp salt
• ½ cup white sugar
• ½ cup packed brown sugar
• ½ cup butter
• Frosting:
• 8 oz regular cream cheese
• 2 tsp. Peppermint Extract
• 3 Cups Powdered Sugar
• Hersheys Kisses Candy Cane Mint Candies (these are not confirmed gluten free)

Directions

• Instructions
• Cookies:
• Preheat oven to 350 degrees
• Combine sugars, eggs, butter, and vanilla together and mix until smooth
• In a separate bowl, combine dry ingredients and slowly add them to the sugar/butter mixture
• Using an electric mixer, blend the two mixtures together until creamy. It will be on the thicker side.
• Roll the dough into 1 rounds and place them on an ungreased cookie sheet.
• Press gently with a glass to help flatten them.
• Bake for 10-12 minutes
• Frosting:
• Using a hand mixer, beat cream cheese powdered sugar and peppermint in a large bowl. Beat until creamy.