Gluten Free Chocolate Peppermint Shortbread Cookies
Buttery, crisp, and perfectly minty. These Gluten Free Chocolate Peppermint Shortbread Cookies are dipped in dark chocolate for a holiday cookie everyone will love!
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
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 dry ingredients: 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 each parchment-lined baking sheet, you'll have 12 cookie dough balls per sheet. Flatten them slightly so they are 2 to 2 1/2-inches in diameter. These don't spread much, because of the almond flour and coconut flour mixture, so the size you make the dough balls is about the size the cookies will be.
- 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. Alternatively, you can melt all the chocolate in a microwave safe bowl, doing 30 second intervals, and stirring between each one. You don't need to temper the chocolate, it's just optional!
- 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
Tips
- Always weigh ingredients for the best results.
- 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.
- If you're not making these for a party, you can skip tempering the chocolate. You can learn more at How to Temper Chocolate for Candy Making.
- High Altitude – Bake for 12 to 14 minutes or until the edges and bottoms are lightly golden brown.
Nutrition
Calories: 219kcalCarbohydrates: 15gProtein: 3gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 21mgSodium: 75mgPotassium: 70mgFiber: 4gSugar: 9gVitamin A: 239IUCalcium: 27mgIron: 2mg
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