I originally wrote this post about gluten-free chocolate peppermint crunch cookies in 2013. Since then I’ve had time to update it and perfect it, and I wanted to be able to share it with you!
Towards the beginning of December our celiac support group has a gluten-free Christmas cookie exchange. I always think this is a great way to learn about recipes as well as have an assortment of cookies for upcoming holidays without having to make them all yourself!
Since I first made these cookies, I’ve discovered LorAnn Oils. This recipe for gluten-free chocolate peppermint crunch cookies calls for vanilla extract. However, I feel that this recipe comes alive when it’s substituted with LorAnn Oils Peppermint bakery emulsion. You could sample this straight from the bottle and enjoy it. I know because my husband tried it!
The original recipe for these cookies is not gluten-free. There are many gluten-free all purpose flours on the market, and I generally substitute whichever I have on hand. Each gluten-free flour blend has its own idiosyncrasies. This time when I made them I used Krusteaz gluten-free flour, which I find often requires a bit more liquid. You can use a bit of extra water as I did, but only do so a tablespoon at a time.
The recipe for gluten-free chocolate peppermint crunch cookies calls for 2 tablespoons instant coffee granules. The first time I made these cookies I used Taster’s Choice single serve instant coffee packets. The box actually had a gluten-free label directly on the package! Most recently I have used Delallo espresso powder.
These gluten-free chocolate peppermint crunch cookies do not spread greatly. Use a large tablespoon, and roll the dough into a ball. Flatten slightly into a disk. Place on a cookie sheet on top of parchment paper. These cookies are delicious on there own, but are also great with a warm cup of hot chocolate. Either way, these gluten-free chocolate peppermint crunch cookies will quickly become a Christmas time favorite!