gluten free vegan chewy chocolate peppermint cookies
RECIPE TYPE: cookies
SERVES: 24 cookies
  • 1/4 cup dairy free chocolate chips
  • 1/4 cup avocado oil or grape seed oil
  • 1/4 cup pure maple syrup
  • 1/4 cup warm water
  • 3/4 cup cane sugar
  • 2/3 cup quality cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure peppermint extract
  • 1 cup Sarah's gluten free flour blend*
  • 3/4 cup almond flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup crushed candy canes or peppermint candies {I like to use these}
  1. Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
  2. In microwave safe bowl, add chocolate chips, oil, maple syrup and warm water. Microwave 45 seconds. Stir until chocolate chips are melted.
  3. Pour chocolate mixture into mixing bowl of stand mixer with paddle attachment. Add sugar, cocoa powder, vanilla and peppermint extract. Mix until combined.
  4. Add gluten free flour, almond flour, baking powder and salt. Mix dough on medium speed until dough comes together and is well combined. Dough will be soft and sticky.
  5. Scoop dough onto prepared baking sheet, using cookie scoop. Sprinkle tops of dough with crushed candy canes and gently press into dough. Cookies will spread as they bake.
  6. Bake cookies 9-11 minutes. Allow cookies to cool on baking sheet 5 minutes. Place on cooling rack to cool completely.
*You can also use Bob’s Red Mill gluten free 1-to-1 baking flour.
Recipe by Sarah Bakes Gluten Free at