Gluten-Free Double Chocolate Peppermint Cookies (Dairy-Free Option

• Vegetarian

• Produce

  • 1/2 cup Andes mints

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Brown sugar, lightly packed
  • 1 cup Chocolate chips, semisweet
  • 1/2 cup Cocoa powder, unsweetened
  • 2 cups Erin's grain-free flour blend
  • 1/2 cup Granulated sugar
  • 1/4 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1/2 tsp Xanthan gum

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Dairy

  • 1/2 cup Butter

Found on meaningfuleats.com

Description

Ingredients

• 2 cups (280 grams) Erins Grain-Free Flour Blend
• 1/2 teaspoon xanthan gum
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, room temperature
• 1/4 cup coconut oil, preferably in softened solid form
• 3/4 cup lightly packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1 cup semisweet chocolate chips
• 1/2 cup crushed or finely chopped Andes mints (see note for dairy-free option)

Directions

• In a medium bowl, whisk together the dry ingredients. Set aside.
• In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
• Add the eggs, vanilla extract, and peppermint extract. Beat to fully combine. With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.
• Stir in the chocolate chips and chopped mints. Refrigerate the dough for at least 1 hour and preferably overnight.
• When youre ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silpat liners. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop) and place a couple inches apart on the prepared baking sheets.
• Bake for 11-13 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!