Sweet peppermint pairs with rich cocoa to make cookies just as delicious as peppermint hot chocolate and perfect for the holiday season.  Gluten free and low FODMAP!

Welcome to COOKIE WEEK!!

This week, I am sharing 4 new low FODMAP cookie recipes and 1 fun dog cookie/treat recipe (I couldn’t resist!).  It is absolutely the holiday season, and today is National Cookie Day – so why not spend the entire week celebrating?!

I’ve taken some of my favorite holiday cookies and used FODMAP-friendly ingredients or taken the flavors and put them into a low FODMAP cookie that is tasty enough for literally anyone to enjoy.

These cookies have a rich cocoa taste that is perfectly complimented by the sweet peppermint.  Growing up, my mom would make little thumbprint-size cookies called “peppermint patties.”  They are ALWAYS on the holiday cookie spread, so when planning for this COOKIE WEEK I knew I needed to include that peppermint chocolate combination.

The process of making these cookies is very simple (whip together wet ingredients, add dry ingredients in slowly, mix in flavor bits/pieces by hand) but make note that you do need to chill the dough for at least an hour and up to 4 days.

Chilling the dough allows all the wonderful flavors to meld together and prevents the cookies from spreading too wide on the pan (and creating one giant cookie…you know what I mean here!).

I jazzed up the cookies by adding a bit of crushed peppermint candy after the fact, but that is really just for looks (and they taste amazing without it!)

Baking low FODMAP can seem a bit intimidating, but if you find a gluten free all-purpose flour blend that you love that is a HUGE part of the battle.  Butter is typically lower in lactose (FODMAPs), but Green Valley Organics makes a lactose-free butter that works perfectly in recipes that call for traditional butter.

Green Valley Organics is lightly salted, so you may need to adjust the amount of salt added to your recipes when you use this if you are used to using unsalted butter.

I typically purchase Green Valley Organics products at Meijer (a Midwest grocery chain) or Whole Foods, but they have a store locator on their site that you can use and I would even recommend calling before you head to the store to make sure they have it in stock.

Side note – this is not a sponsored post, I just want to share these products I’ve found helpful in hopes that they are helpful to you too!!

If you give this recipe a try, make sure to tag #trebleinthekitchen or @trebleinthekchn on instagram so I can see and regram your creations!

Chocolate Peppermint Cookies {Low FODMAP}

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• Author: Tara | Treble in the Kitchen
• Total Time: 1 hour 26 mins
• Yield: 24 cookies 1x

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Ingredients

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• 1 cup (8 oz) dairy free chocolate chips (I prefer Enjoy Life)
• 1 cup gluten free all-purpose flour blend
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup lactose-free butter (I prefer Green Valley Organics), at room temperature
• 3/4 cup brown sugar
• 1/4 cup turbinado
• 2 eggs, at room temperature
• 1 tsp vanilla extract
• 5 candy canes, crushed (I used Wholesome brand)
• 2 Tbsp chocolate chips*

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Instructions

1. Melt the 1 cup of chocolate chips in the microwave in 30 second intervals (stirring between each round) or over a double boiler. Set aside.
2. In a large bowl, mix together the flour, cocoa, baking powder and salt.
3. In the bowl of a mixer, beat together the butter and sugar until creamy.
4. Next, add the eggs and vanilla to the butter and sugar making sure to scrape down the sides.
5. Beat the melted chocolate into the butter and sugar mixture. Again, making sure to scrape down the sides.
6. Add the dry ingredients to the wet ingredients in two batches, mixing slowly between each time.
7. Mix the peppermint and chocolate chips by hand.
8. Chill the batter for at least 1 hour up to 4 days.
9. Preheat the oven to 350 degrees Fahrenheit.
10. Scoop the dough into tablespoon/walnut size balls and place 12 on a baking sheet.
11. Slightly flatten with fingers.
12. Bake for 11-12 minutes.
13. Allow to cool on wax paper before serving.

Notes

*This recipe uses 1 bag of the Enjoy Life Foods brand of chocolate chips (about 9 oz) divided, which is a gluten free, dairy free, and top allergen-free brand of chocolate chips.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!

Inspired by Sally’s Baking Addiction Peppermint Mocha Cookies.

• Prep Time: 1 hour 15 mins
• Cook Time: 11 mins
• Category: cookies, holiday, christmas, gluten free, lactose free, low fodmap

Question of the Day:

• Share your favorite holiday cookie or treat in the comments!