A rich decadent brownie, but make it a cookie! Now, turn it into the perfect holiday treat by adding some peppermint. These Gluten Free Peppermint Brownie Cookies are made with just 12 ingredients that you likely have in your pantry right now! Plus, there is no chilling required!
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Why You'll Love This Recipe
- No refrigeration required. Some cookie recipes require you to scoop dough balls, and then place them in the refrigerator to chill before baking. This recipe for mudslide style cookies can be scooped and baked immediately.
- Dough can be made ahead of time. This recipe does not require refrigeration ahead of time, but it can be refrigerated if desired! If you like to make cookie dough ahead of time so you have a sweet treat when a craving hits, check out my White Chocolate Raspberry Cookies or my Gluten Free Pumpkin Cheesecake Cookies!
- The perfect dessert to take to your next holiday party! These peppermint brownie cookies are like a mudslide cookie with a bit of peppermint, so they are super festive! For more festive desserts, check out my recipe for Gluten Free Gingerbread Bundt Cake or Salted Caramel Apple Pie Bars!
Tools You'll Need
- 1 Stand mixer
- 1 Whisk attachment for stand mixer
- 1 Paddle attachment for stand mixer
- 1 Set of dry mixing cups
- 1 Set of measuring spoons
- 2-3 baking sheets
- Parchment paper
- 1 Tablespoon-sized scoop
Ingredients
Melting the unsalted butter and semi-sweet chocolate chips in a medium bowl is the first step in making the Gluten Free Peppermint Brownie Cookies.
The next step in making the Gluten Free Peppermint Brownie Cookies is to add cocoa powder. The cocoa powder adds a burst of rich chocolate flavor!
This recipe is a bit different from a traditional cookie creaming method. Instead, you whip the eggs with the sugar and vanilla and peppermint extract to give it a slightly more caky texture.
Cassava flour is a great gluten free flour. It leaves no gritty texture, and can be used in a 1 to 1 ratio when substituting for regular all-purpose flour.
Substitutions
- Crushed peppermint substitutions: If you love gluten free brownie cookies, but you aren't in the mood for peppermint, you can simply omit it! You can also substitute the peppermint with extra chocolate chips, toffee chips, pecans, or even white or milk chocolate chips.
- Butter substitutions: To make these gluten free brownie cookies dairy free, replace the butter with coconut oil and they are equally delicious.
- Gluten free flour substitutions: Cassava flour is my new favorite gluten free flour, but you can also use gluten free all-purpose flour or sorghum flour as a substitute. If you are not gluten free, simply use regular all-purpose flour.
How to Make Gluten Free Peppermint Brownie Cookies
- Melt the butter and semi-sweet chocolate chips in the microwave. Stir together until well combined
- Add cocoa powder to the chocolate and butter mixture, and stir to combine.
- Whisk together the eggs, granulated sugar, vanilla extract, and peppermint extract for about 5 minutes, or until it is pale, thick, and fluffy.
- Add the chocolate mixture to the egg mixture, and whisk until well combined.
- Switch the mixer to the paddle attachment, and then begin adding the flour mixture.
- Add the remaining chocolate chips and crushed peppermint candies, mixing just until combined
- Scoop out the cookies using a 1 tablespoon sized scoop. The dough can be refrigerated or frozen at this point, but it can also be baked right away!
- Bake 5-8 minutes or until just set. Remove from the oven, and let cool for a few minutes before moving to a cooling rack. Enjoy within 3-5 days.
Prep Ahead Options
- To make these brownie cookies ahead of time, simply follow recipe steps 2-5. When scooping, instead of placing the dough 2 inches apart on a parchment-lined baking sheet, place right next to one another on a parchment-lined baking sheet. Cover with plastic wrap, and place in the refrigerator for up to 2 days.
- To freeze the cookie dough, scoop onto parchment-lined baking sheets, and place in the freezer for 2 hours. Once the dough is frozen, remove from the baking sheet, and place in a zip top bag. When you are ready to bake, remove the cookie dough from freezer and place on parchment-lined baking sheets, 2 inches apart. Preheat the oven to 350 degrees F, and bake as directed.
Serving Suggestions
These gluten free peppermint brownie cookies are so delicious straight out of the oven. If you want to add an extra layer of excitement to this dessert, turn them into sandwich cookies by making a delicious cream cheese frosting! Use the recipe from these Carrot Cake Cookies. You won't regret it!
FAQs
Gluten free cookies can be vegan, but not always. This gluten free brownie cookie recipe is made with both butter and eggs, making them suitable for vegetarians. If you are looking for a vegan and gluten free cookie recipe, make sure they are made without eggs, dairy, and gelatin.
I recommend cassava flour for the best soft and chewy gluten free brownie cookies with a tender crumb. I use Cassava Kitchen cassava flour, but your favorite 1 to 1 blend will work, too.
Yes, absolutely. If you'd like to freeze this cookie dough, place it in the freezer instead of the refrigerator after forming the dough balls. Once the dough balls are frozen solid, about 2 hours, transfer them to a freezer safe bag or container. Then, when you'd like to bake them, remove them from the freezer, place the dough balls back on a cookie dough sheet and thaw completely in the refrigerator before continuing the remaining instructions.
Cookie Making Tips and Tricks
- Be sure to whip the egg mixture until it is very light and fluffy. This will help achieve the best texture when making the brownie cookies.
- Use room temperature butter and eggs. This helps ensure all ingredients are able to mix well and make the best, soft and fluffy batter.
- Scrape the bottom and sides of the mixing bowl after each addition of ingredients. If the butter is not well mixed into the batter, it will melt out of the sides of the peppermint brownie cookies and burn while the cookies bake.
More Gluten Free Recipes You'll Enjoy
Gluten Free Peppermint Brownie Cookies
Ingredients
- 1 ¾ cups semi-sweet chocolate chips divided
- 6 tablespoons unsalted butter
- ¾ cup cocoa powder
- 3 eggs
- ¾ cups granulated sugar
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
- ½ cup cassava flour or other gluten-free alternative
- ½ tsp baking powder
- ½ tsp coarse Kosher salt
- ½ cup peppermints crushed and divided
Instructions
- Preheat the oven to 350°F.
- Place 1 cup chocolate chips and butter in a medium microwave-safe bowl. Microwave on high for 1 minute. Add cocoa powder, and stir together until melted. If needed, microwave for another 30 seconds. Stir mixture together until smooth.
- Meanwhile, place eggs, sugar, vanilla extract and peppermint extract in the bowl of a mixer fitted with a whisk attachment. Mix on high until pale yellow and fluffy, about 5 minutes. Add the chocolate mixture, and mix on medium-high speed for 2 minutes, until well combined. NOTE: This mixture may look a little clumpy right at first, but it comes together perfectly once mixed.
- While the egg mixture is whisking, combine the dry ingredients by stirring together cassava flour, baking powder, and salt in a small bowl.
- Once the chocolate mixture has been combined with the egg mixture, turn the mixer off, and scrape down the sides of the bowl. Switch to the paddle attachment and add flour mixture, remaining chocolate chips, and all but 2 tablespoons of the crushed peppermints. Mix on low until just combined, making sure to scrape the bowl to fully mix.
- Scoop dough, 2 inches apart, onto a parchment-lined baking sheet, using a 1 TBSP scoop. Sprinkle the cookies with crushed peppermint candies. Bake for 5-8 minutes or until the center just bounces back when gently pressed. Remove the cookies from the oven and let cool for 2 minutes. Move to a cooling rack and cool completely.
- Store in an airtight container for 3-5 days.
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