‘Tis the season for cookies, peppermint and chocolate, too!  These Gluten Free Double Chocolate Peppermint Cookies are minty, crispy and chewy like a brownie …  sure to please everyone on your cookie list!

A drizzle of white chocolate and sprinkle of red nonpareils added a decorative touch to this yummy and easy to make cookie.  The fact that they are gluten-free is just a bonus!

The recipe is basically the same as my Flourless Double Chocolate Cherry Cookies.   This time I used mini chocolate chips and Andes Peppermint Crunch Baking Chips … winning combination!

Check out the cookies when they first came out of the oven …

tasted great, but needed a little pizzazz … it is the holidays, after all!

That’s where the drizzle and sprinkles came into play …

yep, that’s what those cookies needed!  Now they’re all dressed up and need somewhere to go … maybe a party, a neighbor’s house or just stay home with a glass of milk, cup of coffee, tea or hot cocoa!

Gluten Free Double Chocolate Peppermint Cookies

• 3 cups confectioners (powdered) sugar
• 3/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1-1/2 cups mini chocolate chips
• 1 cup Andes Peppermint Crunch Baking Chips
• 2 extra-large eggs or 3 large eggs (1/2 cup)
• 1 teaspoon vanilla bean paste (or extract)
• 4 ounces white chocolate melted
• red nonpareils

1. Preheat oven to 350°F.  Line baking sheets with parchment paper.
2. In a large mixing bowl, combine sugar, cocoa, and salt.  Stir in chocolate chips and peppermint chips.  note – I did everything by hand, no mixer
3. In a small bowl, beat eggs and vanilla.  Add to dry ingredients and stir until combined.
4. Use a cookie scoop to drop on prepared pans.  Bake 11-13 minutes or until tops are cracked and edges are shiny and firm.  Cool about 10 minutes on pan, remove and completely cool on racks.
5. Drizzle cookies with melted white chocolate and sprinkle with nonpareils.  Hint:  put the melted chocolate in a squeeze bottle, disposable decorating bag or ziptop bag (with the corner snipped off). Let chocolate firm up.

Note:  I used a 1″ cookie scoop and got 4 dozen cookies about 2-1/2″ in diameter.  If you want to make sure there is no gluten in this recipe, be sure check the labels of all the ingredients that you use.

Family input … Hubby is not gluten free, but says these cookies (and the cherry variety) are new favorites!

Son #1 thinks the white drizzle is a nice flavor enhancer and adds more than decoration!

Son #3 is the person responsible for coming up with the idea of the drizzle and sprinkles!  Could these be my boys???

I love the combination of chocolate and peppermint … cookies are a winner in my book!  Last year I could not find Andes Peppermint Crunch Baking Chips after New Year’s … think I’m going to pick up a few bags and freeze them.  These cookies would be great for Valentine’s Day!

You may want to try this recipe, too …

  Flourless Double Chocolate Cherry Cookies