- 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*
- 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.
- In a large bowl, mix together the flour, cocoa, baking powder and salt.
- In the bowl of a mixer, beat together the butter and sugar until creamy.
- Next, add the eggs and vanilla to the butter and sugar making sure to scrape down the sides.
- Beat the melted chocolate into the butter and sugar mixture. Again, making sure to scrape down the sides.
- Add the dry ingredients to the wet ingredients in two batches, mixing slowly between each time.
- Mix the peppermint and chocolate chips by hand.
- Chill the batter for at least 1 hour up to 4 days.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop the dough into tablespoon/walnut size balls and place 12 on a baking sheet.
- Slightly flatten with fingers.
- Bake for 11-12 minutes.
- Allow to cool on wax paper before serving.
*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