Menu

Gluten-Free Chocolate Peppermint Snaps

gluten-free-chocolate-peppermint-snaps-king-arthur-flour-relish
http://pgoarelish2.files.wordpress.com/2012/05/gluten-free-chocolate-peppermint-snaps-king-arthur-flour-relish.jpg?w=150
  • Yield: 5 dozen

Ingredients

3/4cup (12 tablespoons) unsalted butter
3/4cup brown sugar, firmly packed
1/2cup granulated sugar
1teaspoon vanilla extract
1teaspoon peppermint extract or 3 to 5 drops peppermint oil, to taste
1/2teaspoon salt
2large eggs
3tablespoons water
1 1/2cups (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*
1/2cup Dutch-process cocoa
1/2teaspoon baking soda
1/2teaspoon xanthan gum
1cup semisweet chocolate chips

Instructions

  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).
Follow

Get every new post delivered to your Inbox.

Join 307 other followers