I know this is probably the millionth peppermint recipe you’ve seen this week, but these cookies are so good!
The inspiration for this recipe came from Brittany at Real Sustenance. She creates awesome recipes that are allergen free (check out her blog – it’s a great resource)! The particular peppermint bark cookie I spotted on her site is gluten, dairy, soy, and egg free, and because of that there were a few extra steps and ingredients that I wasn’t used to in baking.
I’m all for cooking and baking to meet your specific needs so I decided to create an only GF peppermint bark cookie. I took the idea and ran with it, and many, many batches later ended up with these cookies. These peppermint cookies been a big hit with everyone, not just people who eat gluten free. They’re the closest to a gluten free thin mint that I have tasted, so that’s a winner for me! Everyone who eats them loves them, including people who don’t usually like mint!
Since these cookies disappear quickly I’ve tried to steamline the recipe to make it quick and simple. One of the ways I do that is by using melted chocolate chips for the coating. I know peppermint bark usually uses white chocolate but I just hate working with that stuff! It always seems so much harder to melt than regular chocolate. Since these cookies are a frequent baked good in my house and I always have chocolate chips on hand that’s what I use. These are delicious with white or dark chocolate too, and would look great with a red or green coating, too!
Chocolate Peppermint Bark Cookiesmakes about 4 dozen cookies, depending on size. Ingredients
- 2 c almond meal (I make this by grinding up almonds in my food processor)
- 1/2 c cocoa powder
- 1/2 c granulated sugar
- 3 tsp peppermint extract
- 1/2 tsp baking powder
- 1/4 c water
- melted chocolate chips (about 1 bag)
- 6 peppermint hard candies, crushed
- Preheat oven to 350° F.
- Mix the first six ingredients in a bowl.
- Roll the dough (starting with about half of it) between two pieces of wax or parchment paper, to 1/8″ thick. Cut out cookies using a small circle cookie cutter. Place cookies on a baking sheet lined with parchment paper or a silicone baking mat. Repeat until all of the dough has been used. The cookies will not expand at all during baking so you can put them very close together on the baking sheet.
- Bake the cookies for 10 minutes, rotating the pan halfway through.
- Let the cookies cool on the baking sheet. They will firm up as they cool.
- Put the chocolate chips in a deep bowl and microwave for 30 second increments until melted.
- To coat cookies, get out a fork and a knife. Gently press a cookie down into the melted chocolate, then flip it over with the fork and knife. With the fork in your left hand, slide it underneath the cookie and lift out of the chocolate. Use the knife to scrape excess chocolate from the top of the cookie and then the bottom on the cookie. Place the cookie gently on the cookie sheet, using the knife to guide it off of the fork.
- Top with a pinch of the crushed peppermint candy.
- Repeat until all cookies have been coated, then place the cookie sheet in the refrigerator to let chocolate harder.
- Store cookies in an airtight container in the refrigerator.