How do you make these cookies dairy-free?

Just replace the butter with plant-based butter, but go for the type that's meant for baking and not the spreadable kind. You'll also want to make sure your chocolate chips and candy canes are dairy-free.

Can you substitute peppermint candies for candy canes in these cookies?

Yes, if candy canes are out of season, you can substitute with peppermint candies.

How to you get perfectly round cookies?

To get a nice round cookie, roll the dough into balls instead of just scooping it with the cookie scoop. Some of the candy cane pieces may also melt out of the side of the cookies causing them to look a bit misshapen. That's okay. Once the cookies are hot out of the oven, just use a spoon to push any candy pieces back in and reshape any cookies into nice circles. You can also use a large round cookie cutter or wide mouth glass to scoot around the cookies to make them round.

How do you store these cookies and can you freeze them?

Keep these cookies stored in an airtight container on the counter and they will last for 3-4 days. To freeze, wait for the cookies to completely cool, then place them in a freezer safe container. I like to store them in between sheets of wax or parchment paper just in case the candy canes on top of the cookies are a bit sticky. They'll keep for up to one month in the freezer.

Gluten-Free Almond Flour Double Chocolate Peppermint Cookies

Description

Gluten-free Almond Flour Double Chocolate Peppermint Cookies are fudgy and chewy with cocoa, dark chocolate chips and candy cane pieces. They’re also small batch and no chill!

Ingredients

1 3/4 cups (182g) fine blanched almond flour
1/3 cup (30g) Dutch-processed cocoa
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (110g) granulated sugar
1/4 cup (57g) packed light brown sugar
1 large egg, room temperature
1/2 teaspoon peppermint extract
1/2 cup (85g) dark chocolate chips
3 tablespoons candy cane pieces

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Instructions

Preheat oven to 350F and line a large baking sheet with parchment paper.
In a medium-sized bowl, whisk together the almond flour, cocoa, baking soda and salt.
In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar and brown sugar, stopping to scrape down the sides of the bowl as necessary. This will take about 3-5 minutes.
Add the egg and peppermint extract and mix until combined.
On low speed, gradually add the dry mixture until just combined. The dough will be thick.
Stir in most of the chocolate chips and candy cane pieces, reserving some for the tops of the cookie dough balls.
Use a 1.5 tablespoon cookie scoop to portion out the cookie dough and roll into balls.
Arrange on the prepared baking sheet, about 2-3 inches apart. (About 8 per pan). Press some of the chocolate chips and candy cane pieces into the tops of the dough balls.
Bake 9-11 minutes, or until the cookies have spread and the tops still look a little puffy and underdone. (They will firm up as they cool).
Let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Repeat with remaining cookie dough.

Notes

While you can buy crushed candy canes, they’re usually a really fine texture. I like to buy candy canes and break them up myself so I have more control over the size of the pieces. For this recipe, you don’t want large chunks of candy canes, but you also don’t want tiny sprinkles either.
The dough is sticky but still firm enough to roll into balls. If the dough is really too sticky to handle, just pop it in the fridge for 20-30 minutes to chill. Your hands will get a bit messy, so you’ll want to rinse and dry them a few times while rolling the dough into balls.
It’s better to underbake these cookies so they have a fudgy texture. If you overbake them, they will be a little dry.
Some of the candy cane pieces may also melt out of the side of the cookies causing them to look a bit misshapen. That’s okay. Once the cookies are hot out of the oven, just use a spoon to push any candy pieces back in and reshape any cookies into nice circles.
For dairy-free cookies, use plant-based butter and chocolate chips and make sure your candy canes are dairy-free too.