Remember those Andes peppermint chips from my In My Kitchen post? Well, I decided to mix them into a delicious gluten-free chocolate cookie recipe. As a matter of fact, they are so good I’ll be making another batch to wrap for gift-giving. Unlike traditional recipes, these cookies are made with almond flour (meal) and sweetened with coconut palm sugar and the Andes peppermint chips.
I liked the idea of using the Andes chips, assuming they would blend into cookie dough better than hard candy. I was delighted with how they melted and remained soft like the rest of the cookie. If the peppermint chips are not available in your area, it might be fun to order them on-line to create a unique gift. I appreciate homemade gifts made with ingredients I might not otherwise try or know to look for in local stores.
To punch-up the chocolate in this cookie we add a bit of instant espresso, which brought a nice balance of chocolate and mint flavor. They keep well in a sealed container, remaining soft for several days after baking. It is a tender, fudgy-mint cookie worthy of your holiday dessert table or homemade gifts. Enjoy them with a glass of cold milk to savor the cooling mint with every bite.
Adapted from Food Pusher: Double Chocolate Almond Flour CookiesPrint
Peppermint Chip Chocolate Cookies [Gluten-Free]
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: About 30 - 2 inch cookies
- 2 1/2 cups almond flour — finely ground
- 1/2 cup cocoa powder
- 2 teaspoons instant coffee or espresso
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 3/4 cup coconut palm sugar
- 2 whole eggs
- 1 teaspoon vanilla
- 10 ounces Andes Peppermint Crunch Chips — or small peppermint candy pieces
- Preheat oven to 375°F
- In a medium bowl stir flour, cocoa powder, instant coffee granules, salt, and baking soda until well mixed.
- In the bowl of a stand mixer, combine butter and sugar, mix on medium speed until sugar begins to break down into the butter, about 2 mintues. (Coconut palm sugar will not ‘cream’ with sugar like white sugar, but will mix-in well.)
- Add the egg and vanilla to the butter and sugar; mix on medium speed for about 1 minute.
- Add the dry ingredients and mix on low speed until well incorporated, scraping the sides of the bowl, as needed.
- Either scoop and drop small mounds (a well rounded teaspoon) or roll into 1″ balls and slightly flatten, spaced 2 inches apart, onto a parchment lined baking sheet. (Drop cookies will be more shaggy, flattened balls will be more uniform in shape.)
- Bake for 8-10 minutes, or until puffed and cracked. Allow to cool on the pan for 2-3 minutes, then transfer to baking racks to finish cooling.
Run your fingers through the almond flour to feel the texture. If the flour feels coarse, like cornmeal, pulse briefly in a food processor to refine it until it doesn’t feel coarse or too grainy. Keep an eye on it and don’t over process or it will turn into almond butter. Some almond flours are already finely ground and do not need to be processed further.