Today I am getting in the spirit of Christmas with lots and lots baking! I have been excited to try out this gluten-free all-purpose flour in some Christmas cookies, namely something with chocolate and peppermint. Chocolate, especially dark chocolate, and peppermint are a combination which I absolutely adore! I love peppermint mochas and Mint Hot Cocoa. Even though I could easily make something with this combo at any time during the year, somehow it doesn’t seem quite right until is starts to get really cold out. Today was the day!

I did make these gluten-free, but if this isn’t something that you need to worry about in baking, simply substitute the gluten-free all-purpose flour for regular ol’ all-purpose flour…the final product of both will be good. In fact, I made 2 batches of these: one gluten-free and the other batch not gluten-free.

The second batch {meaning made with wheat AP flour}, I made with regular cocoa powder as opposed to the special dark cocoa powder, which made them {obviously} lighter in color.

Tip: If you aren’t wanting to bake the cookies right away there are a couple of options.

1} Once the cookie dough is made, simply put in a plastic container with a lid {placing a layer of Saran wrap over the top of the dough to keep it from drying out}. This can be refrigerated until ready to scoop out and use.

2} Another option is to scoop the cookie dough onto a cookie sheet and freeze it that way. Once the dough balls are frozen, transfer to a gallon-sized plastic bag. {I figured I had the time today to make the dough. Getting the hardest part out of the way would make popping these babies on a cookie sheet and baking them later on to bring to a cookie exchange that much easier!}

I adapted this recipe from Chewy Double Chocolate Peppermint Cookies found at http://www.theminimalistbaker.com These cookies are a wonderful balance of the worlds of chocolate and mint colliding. These can be successfully made using regular flour or gluten-free flour. Whichever way you decide to go, let me know how you liked them! Happy baking and Merry Christmas! -Shelley.

Dark Chocolate Peppermint Cookies
*Pre-heat oven to 350 degrees
*Bake time: 9-10 minutes for heaping teaspoonful’s or 10-12 minutes for heaping tablespoonful’s

1 c {2 sticks} butter, softened at room temperature
1 1/2 c sugar
2 eggs
1/2 t peppermint extract
1 t vanilla extract
2 1/2 c all-purpose flour/GF all-purpose flour {I used Gluten-Free All-Purpose Flour Mix}
2/3 c special dark cocoa powder {regular cocoa powder can be used as well, they just won’t be as dark}
1/2 t salt
1 t baking soda
1/2 t baking powder
3/4 c Andes Peppermint Crunch baking chips
1/2 c – 3/4 c dark, bittersweet or semi-sweet chocolate chips or chunks

Preheat oven to 350 degrees.

In a large bowl, cream the butter and sugar together for about 3 minutes.

Add eggs, peppermint and vanilla extracts and beat another minute or so or until light and fluffy, making sure to scrape down the sides of the bowl every so often for even mixing.

In a separate mixing bowl add flour, salt, cocoa powder, baking soda and baking powder and whisk well to combine.

If needed, chop dark chocolate to make into chunks.

Add flour mixture to wet mixture and stir to combine thoroughly {note: this will be a very thick cookie dough}.

Add chocolate chunks and peppermint chips to dough and mix to combine.

Form the dough into small balls {I used a small cookie scoop} and place 1.5 inches apart on an ungreased or parchment-lined baking sheet.

Bake cookies for 9-10 minutes {for heaping teaspoonful’s} or 10-12 minutes {for heaping tablespoonful’s}. The very edges will be a bit dry, but the tops will still be soft.

Let set on the cookie sheet for a couple of minutes before transferring to a cooling rack to finish cooling. Store in an air-tight container and eat within a few days. Or freeze cookies for a later date!

Yum!!!!!

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