Gluten-Free Peppermint Cookies with Chocolate Chips

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 tsp Cornstarch
  • 1/2 cup Granulated sugar
  • 1 tsp Peppermint extract
  • 1 cup Robin hood nutri flour blend, Gluten-Free
  • 1/4 tsp Salt
  • 1/2 cup Vanilla and/or chocolate chips
  • 1/2 tsp Xanthan gum

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1 tbsp Candy canes

Found on thecookiewriter.com

Description

Ingredients

• 1/2 cup butter, room temperature
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 tsp. peppermint extract
• 1 egg, room temperature
• 1 tbsp. honey
• 1 tsp. cornstarch
• 1 cup Robin Hood Nutri Flour Blend Gluten-Free
• 1/2 tsp. xanthan gum
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 cup vanilla and/or chocolate chips
• 1 tbsp. crushed candy canes

Directions

• Preheat oven to 350F. Line baking sheet with parchment paper or silicone liner.
• Add the butter and sugars to the bowl of your stand mixer. Beat until light and fluffy, about 5 minutes. Add the egg and mix until blended. Pour in the peppermint extract and honey.
• In a separate bowl mix together flour, xanthan gum, baking soda, baking powder, cornstarch, and salt. Stir to combine. Slowly add to the butter mixer and mix for 5 minutes. Stir in chocolate chips and crushed candy cane.
• Measure out tablespoonful-sized portions of dough and roll into balls. Place 12 onto baking sheet. Bake for 8-10 minutes. Remove from oven and allow to cool for about 5 minutes on the baking sheet. Transfer to cooling rack to finish.