Gluten Free Peppermint Bark Cookies Recipe
A chewy, gooey, mint chocolate cookie with chunks of white chocolate, dark chocolate and crushed candy canes. A gluten free dupe of the new, viral M&S Peppermint Bark Cookies. Love this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ review!
Servings: 20 cookies
Ingredients
- 110 g unsalted butter
- 175 g light brown sugar
- 175 dark brown sugar
- 1 tsp American peppermint extract
- 2 large eggs
- 350 g plain gluten free flour (I use FREEE)
- 1 tsp gluten free baking powder
- 1 tsp bicarbonate of soda (baking soda)
- 0.5 tsp xanthan gum
- 40 g cocoa powder
- 100 g white chocolate chips
- 100 g dark chocolate chips
- 60 g peppermint candy canes (approx 5-6 small candy canes)
Instructions
- Crush the candy canes in a pestle and mortar and set to one side. Alternatively, you can also pop them in a plastic bag and bash them with a rolling pin!
- Add the butter to a large, non-stick pan then place on a low heat. Heat until the butter has just melted (don't let it start bubbling!). Remove from the heat.
- Stir the sugars and peppermint extract into the butter. Add the eggs and beat together with a wooden spoon until combined.
- Sift in the gluten free flour, cocoa powder, baking powder, bicarb (baking soda) and xanthan gum. Mix together with a wooden spoon until it forms a thick, sticky dough.
- Add the chocolate chips and crushed candy canes to the mixture and mix together until evenly distributed. Scrape the cookie dough into a large piece of clingfilm (plastic wrap) and place in the freezer for at least 30 minutes, until firm.
- Meanwhile, preheat the oven to 180C / Fan 160C / Gas Mark 4. Line two large baking trays with baking paper.
- After the cookie dough has firmed up, remove it from the freezer. Break off chunks of dough around the size of a golf ball and them roll into balls. It should make approx 20 cookies.
- Place 3-4 cookie dough balls on a baking sheet, depending on how big your trays are, with a couple of inches between them. They will spread a bit in the oven!
- Bake the cookies for 9-10 minutes, doing so in batches if necessary. Cool the cookies on the tray before moving - they will be very soft when they first come out of the oven.
Video
Notes
- Top Tip: For extra visual appeal, dot a couple of extra chocolate chips on top of each cookie dough ball before baking.
- Odd-Shaped Cookies? As soon as you've removed the cookies from the oven place a round cutter on top (larger than the cookie itself) and gently swirl it around in a circular motion to 'nudge' the edges into a smoother circle.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
Nutrition
Serving: 1 cookie | Calories: 223kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g
