+GF
Between the chewy cookie, chunks of rich, dark chocolate and the refreshing addition of peppermint oil, you’re going to love these cookies. And the peppermint chunks? Well those are purely optional, but certainly add to the festiveness! They’re the ultimate chewy chocolate cookie, a crowd pleaser for sure! —AS
MAKES ABOUT 20 COOKIES
2 cups (250 g) all-purpose gluten-free flour mix (whole wheat works here too!)
⅔ cup (74 g) cocoa powder
1 tsp baking soda
½ tsp xanthan gum (optional, use only if NOT included in your GF flour mixture)
½ tsp salt
½ cup (110 g) coconut oil, softened
1½ cups (288 g) sugar
1 tbsp (7 g) and 1 tsp ground flaxseed
½ cup (120 ml) nut milk
2 tsp (10 ml) vanilla extract
1 tsp peppermint extract
¾ cup (135 g) dark chocolate chips or chopped bar chocolate
Crushed peppermint candy, for garnish
Preheat the oven to 350°F (177°C).
In a large mixing bowl, whisk together the flours, cocoa powder, baking soda, xanthan gum (if using) and salt until well mixed. Set it aside. In a mixer or with hand beaters, cream together the softened coconut oil and sugar. Add the ground flax, nut milk, vanilla and peppermint extracts, and mix until totally combined. Add the dry ingredients to the wet mixture about a cup (125 g) at a time, mixing them together until all of the dry ingredients are completely incorporated into the wet and a soft dough forms. Pour in the chocolate chips and use a wooden spoon or spatula to work them into the dough.
Use an ice cream scoop or a spoon to scoop 1-inch (2.5-cm) balls of dough onto a greased cookie sheet about 2 inches (5 cm) apart. Bake for 12 to 13 minutes, until the edges are crisp and the tops begin to crack. Remove the cookies from the oven and then to a cooling rack. Top with peppermint candy. Try not to eat them all before they cool. Once cool, they can be moved to a plastic bag or an airtight container and stored for about a week. Frozen, they’ll be good for several months.