Gluten-Free Chocolate Peppermint Snaps

  • Yield 5 dozen

These cookies are crisp on the outside, soft in the middle, and a treat for gluten-sensitive, mint-chocolate cookie lovers everywhere.



3/4 cup (12 tablespoons) unsalted butter
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon peppermint extract or 3 to 5 drops peppermint oil, to taste
1/2 teaspoon salt
2 large eggs
3 tablespoons water
1 1/2 cups (8 1/4 ounces) King Arthur Gluten-Free Multi-Purpose Flour or 1 3/4 cups (7 7/8 ounces) gluten-free brown rice flour blend*
1/2 cup Dutch-process cocoa
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 cup semisweet chocolate chips


  1. Beat the butter, sugars, flavorings, and salt in a large bowl, scraping the bottom and sides of the bowl. 
  2. Beat in the eggs and water.
  3. Whisk together the flour blend, cocoa, baking soda, and xanthan gum. Add half to the ingredients in the bowl, beat to combine, and add the other half.
  4. Stir in the chocolate chips.
  5. Cover the bowl and refrigerate the dough for 1 hour or longer. If you chill it longer, it'll become harder to scoop; but otherwise will bake just fine. 
  6. Preheat the oven to 350F. Lightly grease two baking sheets, or line them with parchment.
  7. Drop rounded teaspoonfuls of dough 2" apart onto the prepared baking sheets; a teaspoon cookie scoop works well here.
  8. Bake the cookies 10 minutes (for soft and bendy); 12 minutes (for firm), and 14 minutes (for crisp). Remove them from the oven, and cool on the pan for 5 minutes before transferring to a rack to finish cooling.
*Make your own blend: Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer. 
The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour. Whisk together 6 cups (32 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).



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