Gluten-Free Peppermint Brownie Cookies
Ingredients
The cookie dough
-
2
eggs
eggs
-
1
cup
cane sugar
-
¼
cup
avocado oil
-
1
teaspoon
pure vanilla extract
-
¾
cup
gluten-free flour blend
-
¼
cup
unsweetened cocoa powder
-
½
teaspoon
baking powder
-
¼
teaspoon
fine sea salt
-
¼
cup
chocolate chips
The topping
-
to taste
crushed candy canes or peppermint candies
Instructions
- Melt the chocolate chips in a small saucepan over low heat and let cool slightly.
- In a mixing bowl, whisk together the eggs, sugar, and oil.
- Add the melted chocolate and vanilla to the egg-sugar mixture and whisk again.
- Stir in the flour, cocoa powder, baking powder, and salt until well combined.
- Chill the dough in the refrigerator for 1-2 hours.
- Preheat the oven to 375°F and line baking sheets with parchment paper.
- Scoop the chilled dough into mounds on the baking sheets and shape them into discs, wetting your hands to prevent sticking.
- Sprinkle crushed candy canes over each dough round.
- Bake for 12-14 minutes, allowing the tops to remain slightly doughy.
- Cool the cookies on wire racks.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
85
Total fat
3g
Total carbohydrates
14g
Total protein
1g
Sodium
37mg
Cholesterol
14mg
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