Chocolate Peppermint Cookies
I have used a chocolate peppermint cookie recipe for at least a decade. And I love that recipe! But this year, I am trying to go gluten-free and low sugar hence this recipe. No, it doesn’t taste the same as my beloved Christmas cookie recipe but wow! These are tasty too! And guilt-free. A real Christmas treat!
24 cookies
INGREDIENTS:
½ cups ground almond flour
⅓ cup tapioca flour
⅓ cup coconut flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
1 cup butter, room temperature
1 cup Swerve confectioners’ sugar substitute
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
6 ounces semisweet chocolate, chopped
Optional: freeze-dried strawberries, crumbled
DIRECTIONS:
1. Sift almond flour, tapioca flour, coconut flour, cocoa, and salt into a medium bowl. In a mixer with a paddle attachment, beat the butter and Swerve confectioners’ in a large bowl until smooth. Beat in vanilla and peppermint extract. Add dry ingredients; beat until dough holds together. Divide the dough into three equal portions. Shape each piece into a round flat disk. Wrap in plastic; chill until firm enough to roll, at least forty-five minutes, and up to one day. (The dough may be wrapped in plastic and frozen for up to a month at this point).
2. Set a rack in the center of the oven and preheat to 300°F. Line three rimmed baking sheets with parchment or a Silpat mat. Roll out one dough disk on parchment to one-fourth inch thickness. Cut into eight wedges. Chill until firm, about thirty minutes. Separate each wedge from the others by a half inch.
3. Bake cookies, one sheet at a time, until tops feel firm to touch, about twenty-five minutes. Cool on a sheet pan for ten minutes.
4. Stir chocolate in a small metal bowl set over a saucepan of barely simmering water until smooth (or in the microwave thirty seconds at a time until melted). Using a small spoon, drizzle chocolate over the cookies in zigzag lines. (Can sprinkle crumbled freeze-dried strawberries if using). Let stand until the chocolate sets, at least 1 hour. Store cookies in an airtight container at room temperature, separating the layers by parchment paper.
5. Transfer to racks and cool completely.
Note: This can be made ahead and stored in an airtight container at room temperature for up to five days or frozen for up to two weeks.
Chocolate Peppermint Cookies
Ingredients
- ½ cups ground almond flour
- ⅓ cup tapioca flour
- ⅓ cup coconut flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 cup butter, room temperature
- 1 cup Swerve confectioners’ sugar substitute
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 6 ounces semisweet chocolate, chopped
- Optional: freeze-dried strawberries, crumbled
Instructions
- Sift almond flour, tapioca flour, coconut flour, cocoa, and salt into a medium bowl. In a mixer with a paddle attachment, beat the butter and Swerve confectioners’ in a large bowl until smooth. Beat in vanilla and peppermint extract. Add dry ingredients; beat until dough holds together. Divide the dough into three equal portions. Shape each piece into a round flat disk. Wrap in plastic; chill until firm enough to roll, at least forty-five minutes, and up to one day. (The dough may be wrapped in plastic and frozen for up to a month at this point).
- Set a rack in the center of the oven and preheat to 300°F. Line three rimmed baking sheets with parchment or a Silpat mat. Roll out one dough disk on parchment to one-fourth inch thickness. Cut into eight wedges. Chill until firm, about thirty minutes. Separate each wedge from the others by a half inch.
- Bake cookies, one sheet at a time, until tops feel firm to touch, about twenty-five minutes. Cool on a sheet pan for ten minutes.
- Stir chocolate in a small metal bowl set over a saucepan of barely simmering water until smooth (or in the microwave thirty seconds at a time until melted). Using a small spoon, drizzle chocolate over the cookies in zigzag lines. (Can sprinkle crumbled freeze-dried strawberries if using). Let stand until the chocolate sets, at least 1 hour. Store cookies in an airtight container at room temperature, separating the layers by parchment paper.
- Transfer to racks and cool completely
Notes
This can be made ahead and stored in an airtight container at room temperature for up to five days or frozen for up to two weeks.
Nutrition Facts
Calories
139.49Fat (grams)
12.04Sat. Fat (grams)
6.88Carbs (grams)
12.7Fiber (grams)
2.07Net carbs
10.63Sugar (grams)
2.9Protein (grams)
1.58Sodium (milligrams)
89.77Cholesterol (grams)
20.77The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.