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.
Ingredients
- 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
Instructions
- Beat the butter, sugars, flavorings, and salt in a large bowl, scraping the bottom and sides of the bowl.
- Beat in the eggs and water.
- 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.
- Stir in the chocolate chips.
- 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.
- Preheat the oven to 350F. Lightly grease two baking sheets, or line them with parchment.
- Drop rounded teaspoonfuls of dough 2" apart onto the prepared baking sheets; a teaspoon cookie scoop works well here.
- 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).
