Introduction
Festive gluten-free cookies with rich chocolate chunks and refreshing peppermint. Crispy edges with a soft, chewy center.
Ingredients
- 2 cups gluten-free flour blend
- 1 tsp xanthan gum (if not in flour blend)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1½ cups chocolate chunks
- ½ cup crushed peppermint candies
Preheat and Prepare
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking soda, and salt until evenly combined.
Cream Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Add Wet Ingredients
Beat in eggs one at a time, then add vanilla and peppermint extracts. Mix until fully incorporated.
Combine and Add Mix-ins
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in chocolate chunks and crushed peppermint candies.
Shape and Bake
Scoop 2-tablespoon portions of dough and place 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Introduction
Festive gluten-free cookies with rich chocolate chunks and refreshing peppermint. Crispy edges with a soft, chewy center.
Ingredients
- 2 cups gluten-free flour blend
- 1 tsp xanthan gum (if not in flour blend)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1½ cups chocolate chunks
- ½ cup crushed peppermint candies
Preheat and Prepare
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking soda, and salt until evenly combined.
Cream Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
Add Wet Ingredients
Beat in eggs one at a time, then add vanilla and peppermint extracts. Mix until fully incorporated.
Combine and Add Mix-ins
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in chocolate chunks and crushed peppermint candies.
Shape and Bake
Scoop 2-tablespoon portions of dough and place 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.