Gluten Free Chocolate Peppermint Shortbread Cookies
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Buttery, crisp shortbread cookies made with almond flour. These naturally Gluten Free Chocolate 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.
Table of Contents
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!
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Ingredients
Florida Crystals Organic Powdered Sugar
Food to Live Organic Almond Flour
Food to Live Organic Coconut Flour
Mama Ganache Organic Dark Chocolate
Tools Needed
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
Step by Step Instructions
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.
Baker's Tips
- 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!
FAQ's
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.
If you don’t want these to be minty, you can replace the peppermint extract with either vanilla extract or almond extract.
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.
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.
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.
Craving More?
Gluten Free Chocolate Peppermint Shortbread Cookies
Ingredients
- 226 gras salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons peppermint extract
- 198 grams almond flour
- 142 grams coconut flour
- cane sugar (for topping)
- 226 grams dark chocolate (chopped)
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.
Notes
Nutrition
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