Flourless chocolate cookies with peppermint are easy to make and a crowd-pleaser! A perfect cookie to gift for the holidays, it’s naturally gluten free!
Flourless Chocolate Cookies With Peppermint
This post originally appeared Nov 28, 2016 and was compensated by Collective Bias, Inc. and its advertiser Dunkin’ Donuts®. All opinions are mine alone. This post also contains affiliate links. I only recommend products or services I use personally and believe would be a good fit for my readers. This comes at no added cost to you!
Let the holiday gifting begin! I love to make cookies and candy to give to our friends and neighbors. Most of all, I love to eat the sweet little treats!
Since I don’t eat gluten, that eliminated a lot of the cookie recipes I use. I decided that this year I wasn’t going to feel left out. So instead I created this recipe for flourless chocolate peppermint cookies.
Since they are naturally gluten free, I don’t have to worry about a substitute flour making it taste like – well let’s be honest – cardboard. The best part is that they are absolutely delicious and just melt in your mouth. There is no sacrificing flavor here! The addition of a strong dose of coffee and peppermint extract take these cookies to the next level. I’ve served these to guests with rave reviews. Don’t let the gluten free part discourage you, I encourage you to add this holiday delight to your gifting list!
I’ve garnished these with peppermint pieces for our pictures, but the real flavor is a simple addition of peppermint extract. I’ve added crushed peppermints to really get the peppermint theme going. The best part is that it is so easy to swap out other flavors. Just stick with mocha if you like, or maybe be adventurous with a hint of orange!
The cookies are loaded with cocoa powder and chocolate chips. They are rich and dense from the chocolate but light and airy from the egg whites at the same time. It always amazes me that they contain no flour, but still have a cookie shape and texture to them!
I mean, look at that! Split in half, it looks just like a chewy chocolate cookie should! You can spy a few chocolate chips nestled in there too.
The addition of coffee in the batter adds another level of taste for these gourmet style cookies. These are wonderful to serve with a cup of coffee while you sit and chat with friends.
Are you a lover of cookies like me?
You might enjoy these recipes too!
Flourless Chocolate Peppermint Cookie Recipe:
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For the Cookies:
- 3 cups confectioners sugar
- 1 cup unsweetened cocoa, not dutch processed if making gluten free
- 2 tsp corn starch
- 1/2 tsp salt
- 1 TBSP ground coffee,
- 3 egg whites
- 1 TBSP granulated sugar
- 1/2 tsp peppermint extract
- 1 TBSP creamer, or heavy whipping cream
- 2 cups semi sweet chocolate chips
To make the cookies:
- Preheat oven to 350 degrees
- In a large mixing bowl, combine the confectioners sugar, cocoa, salt, coffee grounds, and corn starch with a whisk.
- In a mixer (or using a hand mixer), beat the egg whites until stiff. Add in granulated sugar. The peaks should form. Add in the peppermint extract and the creamer gently, trying not to deflate the peaks too much. Beating the egg whites help the cookies hold their shape and gives them that light and airy texture.
- Slowly fold in the egg white mixture into the dry ingredients. Adding the creamer adds enough liquid to make it easier to fold them in the dry mixture. It will look like nothing is happening, and suddenly it will begin to look like brownie batter. Try not to over combine. The cookie batter reminds me of a brownie batter, only slightly thicker. When almost all together, add in the chocolate chips
- Using a medium sized scoop, place on a lined and greased baking sheet. Before placing in oven, flatten the scoops rather then keeping them round drops. I found a medium sized scoop works the best for getting the cookie to cook all the way through without burning the edges.
- In order to get the cookie shape, I use an offset spatula sprayed with non-stick spray to flatten the cookie dough before baking.
- Cook 12-15 minutes. The cookie will bake through and is done when the center is no longer raw looking. You can see how the edges cook first. The cookies are done when the center is done like the edges.
- Allow to cool on the pan 5 minutes, then place on a cooling rack.
Amount Per Serving:Calories: 158 Saturated Fat: 3g Sodium: 57mg Carbohydrates: 25g Fiber: 2g Sugar: 20g Protein: 2g