These Gluten Free Chocolate Mint Candy Crunch Cookies are perfect for the holidays, or really anytime. Imagine homemade girl scout thin mints with a candy cane crunch topping.
We are in the full swing of panic mode. Or should I say I am.
You know the “holy crap” moment when you realize you only have one week until the holidays arrive and you still don’t know what you are getting several people in your life.
Like my sons.
HAVE NO IDEA! Scratch that I do have one gift for my oldest, but I still haven’t actually purchased said gift. Today I swear today, I am getting it done.
I am going to go and put on my serious get it done shopping face.
Part of the problem is I have been a baking crazy lady.
My kitchen has seen a lot of chocolate over the last week. Lots and lots of chocolate.
Buckeyes have been made.
chocolate peppermint truffle bars
And now these pretty amazing Gluten Free Chocolate Mint Candy Crunch Cookies.
The cookies are rounding out my chocolate holiday baking craze. I have really been working on making the most of my baked goods this holiday season.
Gluten free, and substituting granulated sugar for coconut sugar where it will work. Helping to keep that blood sugar from rocketing up and causing us to go into a sugar shock.
Thin Mints were my inspiration.
In working on this recipe I was definitely thinking about the classic Girl Scouts classic thin mints with a healthier and holiday twist.
Because you will dipping these cookies into chocolate after you bake them, they need to be sturdy.
Therefore the batter is thick and stiff. I used a small ice cream scoop to form balls placing them on a parchment lined baking sheet and then used a small glass with a flat bottom to gently flatten them out.
I found my glass started to stick to the dough so I gently dusted the bottom of the glass with extra cocoa powder. I did this by just placing the bottom of the glass on top of the cocoa powder, and this was enough so that the glass did not stick.
When dunking the cookies into the chocolate I found it easiest to use two forks. Placing the cookie on one fork and using the second fork as a holder if needed.
I highly recommend placing the cookies once they are dunked into the chocolate onto parchment paper and not onto a rack. I found it hard to remove the cookies from the rack once the chocolate coating set.
Let me know if you love these cookies as much as we did.
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Gluten Free Chocolate Mint Candy Crunch Cookies
Ingredients
Cookie
- 1 cup coconut sugar
- 12 tablespoons unsalted butter room temperature
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 teaspoon peppermint extract
- 1 ½ cups gluten-free all-purpose flour
- ¾ cup unsweetened cocoa Dutch-process
Chocolate Coating
- 3 candy canes crushed
- 16 ounces dairy-free bittersweet chocolate chips {1 1/2 bags everyday life dark chocolate morsels}
- ¼ teaspoon peppermint extract
- ¼ teaspoon vanilla extract
- 2 tablespoons coconut oil melted
Instructions
Cookie
- Heat oven to 350° F. Line a large baking sheet with parchment paper.
- In the bowl of an electric mixer, cream sugar and butter together until very fluffy, at least 3 minutes. Scraping down side as needed.
- Add salt, egg, peppermint extract and 1 tablespoon water, and mix until smooth.
- Sift flour and cocoa together, then add to bowl and mix until combined. The dough will be very stiff.
- Form dough into about 2 teaspoon size balls.
- Place 3 inches apart on baking sheets. Use the bottom of a glass to flatten each ball into a round, 1/8-inch thick. (Dust the bottom of the glass with cocoa if it sticks to the dough.)
- Bake about 15 minutes, until cookies are flattened, firm and beginning to crisp.
- Remove from cookie sheets and let cool on wire racks.
Chocolate Coating
- Place half the candy canes in a thick, sealed plastic bag and using a heavy skillet pound and pulverize until broken into very small pieces and dust Transfer to a bowl and set aside.
- To coat the cookies, place chocolate in a glass microwave safe bowl. Microwave for 1 minute, remove and stir, place back in microwave and cook an additional 30 seconds. Stirring. Continue for additional 20 seconds if needed, stirring until smooth.
- Stir in peppermint and vanilla extract and the coconut oil.
- Working 1 cookie at a time, use two forks to submerge the cookie in chocolate, gently pressing it down to the bottom of the bowl. Slowly lift it out, letting the chocolate drip evenly off the sides to make a smooth, thin coating on top. Gently shake off excess chocolate and place cookies on parchment paper. DO NOT PLACE ON RACK COOKIES WILL STICK.
- Sprinkle the top of each cookie with candy cane dust and pieces. Place cookies in the refrigerator to harden.
- Store in the refrigerator in airtight containers, in layers separated by parchment paper.
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We are ALL about the peppermint/chocolate combo for the holidays! Love these cookies! 🙂
Thanks Carrie!
There’s nothing liken that last minute panic over gifts — I’m so there. But these cookies look incredible!
Thanks Dee.
I want all of this! What a great cookie!
Thanks Jocelyn.
These are simply beautiful! Can’t wait to try them!
Thanks Jenn.
Is there anything better than chocolate and peppermint?
No there is not Dorothy! Happy Holidays.
These little cookies look so yummy! I love that chocolate and peppermint combo 🙂
Thanks Amanda.
Same here with all the baking and also trying to figure out last minute gifts! These cookies look fantastic and I can’t wait to give them a try!