Mimi's Organic Eats » Christmas Recipes » Gluten Free Chocolate Peppermint Shortbread Cookies

Gluten Free Chocolate Peppermint Shortbread Cookies

Buttery, crisp shortbread cookies made with almond flour. These naturally Gluten Free Peppermint Shortbread Cookies are a holiday treat that will impress even those that eat wheat!

If you’re looking for more naturally gluten free cookies check out some of my other favorites like my recipe for The Best Gluten Free Frosted Gingerbread Cookies, The Best Gluten Free Pumpkin Chocolate Chip Cookies, or my Gingerbread Florentines.

gluten free chocolate peppermint shortbread cookies

Why You'll Love This Recipe

Buttery & Crisp: These Gluten Free Chocolate Peppermint Shortbread Cookies are buttery and crisp, just like a shortbread cookie should be! Dense and buttery, these shortbread cookies made with almond flour have a hint of peppermint, so they make a perfect holiday cookie!

Naturally Gluten Free: These Gluten Free Chocolate Peppermint Shortbread Cookies are naturally gluten free because these are shortbread cookies made with almond flour. I’m not gluten free, so I don’t usually make gluten free cookies as I prefer gluten. But, I have so many friends that are gluten free lately and requests for gluten free cookies. So, I’ve been making more.

I almost always provide easy substitutes for making my regular recipes gluten free using the Namaste Organic Perfect Flour Blend as that is a great substitute and it’s nut free. But I personally really prefer using almond flour as I feel the texture is a little better, but it takes a little more finessing in a recipe and it’s not as easy as providing a simple substitute. So, when I make gluten free recipes specifically to be gluten free, I like to use almond flour.

Chocolate + Peppermint: These shortbread cookies made with almond flour are flavored with peppermint extract for a light and minty cookie. Then I dip them in chocolate for that classic mint chocolate combination that is so nostalgic this time of year!

Holiday Cookies: These are a great holiday cookie because they are chocolate and peppermint. But they are also a great holiday cookie because they are naturally gluten free so if you have friends or family with a gluten allergy, then they can enjoy these too!

gluten free chocolate peppermint shortbread cookies

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Ingredients for Gluten Free Chocolate Peppermint Shortbread Cookies

Organic Valley Salted Butter

Florida Crystals Organic Powdered Sugar

Organic Peppermint Extract

Food to Live Organic Almond Flour

Food to Live Organic Coconut Flour

Wholesome Organic Cane Sugar

Mama Ganache Organic Dark Chocolate

gluten free chocolate peppermint shortbread cookies

Tools Needed

Digital Food Scale

Stand Mixer with Paddle Attachment

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Heatproof Bowl

Spatula

gluten free chocolate peppermint shortbread cookies

How to Make Gluten Free Chocolate Peppermint Shortbread Cookies

Step 1

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and peppermint extract. Mix on low until combined and there are no butter chunks (do not over mix).

Step 3

Add the almond flour and coconut flour and mix on low until combined into a stiff dough, it should feel like play dough in your hands.

Step 4

Using your hands, form the dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are 2 to 2 1/2-inches in diameter.

Step 5

Bake for 13 to 15 minutes or until the edges and bottoms are lightly golden brown. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.

Step 6

Once the cookies have cooled, in a double boiler add about 80% of the dark chocolate. Melt until it reaches 115°F on a chocolate thermometer, then remove from heat and add in the remaining dark chocolate and stir to combine. Let rest until chocolate reaches 91°F. Then add in the peppermint flavor and stir to combine completely.

Step 7

Dip half the cookies into the dark chocolate and place on parchment paper. Allow to set and cool completely, you can stick in the fridge for about 1 hour.

gluten free chocolate peppermint shortbread cookies

Tips for Making Gluten Free Chocolate Peppermint Shortbread Cookies

• Make sure your butter is soft! This is crucial for this type of shortbread cookie. It’s best to soften butter naturally at room temperature. I like to do this the night before I plan to make shortbread cookies. If you must microwave butter, only do it for 10 seconds per ½ cup, even if you have to do multiple intervals. This will help prevent it from melting pockets of butter. You do not want to use butter that is melted for this cookie recipe!

• I use a mix of almond flour and coconut flour. If you want to make these with wheat, you can replace both the almond and coconut flour with 255 grams (2 cups) organic all purpose flour.

• I use peppermint extract in these cookies. If you don’t want them to be minty, you can replace the peppermint extract with vanilla extract or even almond extract.

• I dust these with cane sugar immediately after coming out of the oven. This is mainly just for show, so if you want to skip this step you totally can!

• Gluten free cookies do not spread like regular cookies do because there’s no gluten. So, the size that you make the dough balls is the size the cookies will become after baking (even slightly smaller). So be sure to flatten these cookies to about 2 to 2 ½-inches in diameter so they are a nice size and bake up properly. If you just roll balls of dough and bake them, you’ll have balls for cookies.

• I put instructions for tempering the chocolate for this recipe in case you want to give it as gifts or make for a party. But, if you are making these just for you, you can totally skip that step!

gluten free chocolate peppermint shortbread cookies

FAQ's

Can I use unsalted butter?

Yes, if all you have is unsalted butter you can use that. But, make sure to add ½ teaspoon of fine sea salt to the recipe.

What can I use in place of peppermint extract?

If you don’t want these to be minty, you can replace the peppermint extract with either vanilla extract or almond extract.

Can I use all purpose flour?

Yes, if you can have wheat and you don’t want to use almond and coconut flour, you can use 255 grams (2 cups) organic all purpose flour in place of both the almond and coconut flour.

Can I use a different kind of chocolate?

Yes! You can use milk chocolate, dark chocolate, or white chocolate – whatever you want! This recipe would be delicious with any of these chocolate options.

Can I make these ahead of time?

Absolutely! Shortbreads are a great cookie to bake ahead of time because they are a dry and crispy cookie. This means they can be left out for a few days, which is why they are a great cookie to make ahead of time.

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

gluten free chocolate peppermint shortbread cookies

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gluten free chocolate peppermint shortbread cookies
gluten free chocolate peppermint shortbread cookies

Gluten Free Chocolate Peppermint Shortbread Cookies

Mimi Council
Buttery, crisp, and perfectly minty. These Gluten Free Chocolate Peppermint Shortbread Cookies are dipped in dark chocolate for a holiday cookie everyone will love!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Makes 24 cookies
Calories 300 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and peppermint extract. Mix on low until combined and there are no butter chunks (do not over mix).
  • Add the almond flour and coconut flour and mix on low until combined into a stiff dough, it should feel like play dough in your hands.
  • Using your hands, form the dough into 24 balls and place on the prepared baking sheets. Flatten them slightly so they are 2 to 2 ½-inches in diameter.
  • Bake for 13 to 15 minutes or until the edges and bottoms are lightly golden brown. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
  • Once the cookies have cooled, in a double boiler add about 80% of the dark chocolate. Melt until it reaches 115°F on a chocolate thermometer, then remove from heat and add in the remaining dark chocolate and stir to combine. Let rest until chocolate reaches 91°F. Then add in the peppermint flavor and stir to combine completely.
  • Dip half the cookies into the dark chocolate and place on parchment paper.
  • Allow to set and cool completely, you can stick in the fridge for about 1 hour.
  • Store in a cool dry place or in the fridge for up to 7 days.

Video

YouTube video

Notes

Not Gluten Free? – Replace the almond flour and coconut flour with 255 grams (2 cups) organic all purpose flour.
High Altitude – Bake for 12 to 14 minutes or until the edges and bottoms are lightly golden brown.

Nutrition

Calories: 300kcal
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mimi council in the kitchen

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