Description
Chewy, minty, and allergy-friendly White Chocolate Peppermint Cookies that combine sweet white chocolate with crushed peppermint candy for the perfect Christmas treat.
Ingredients
1½ cups gluten-free baking flour
½ teaspoon baking soda
½ cup brown sugar sweetener or light brown sugar
¼ cup granulated sweetener or granulated sugar
1 prepared egg replacement (e.g., Bob’s Red Mill)
½ stick (4 tablespoons) vegan soy-free butter, softened and cubed
1 cup allergy-free white chocolate chips
½ cup crushed peppermint candies
½ teaspoon pure peppermint extract
2 tablespoons unsweetened non-dairy milk (optional, if dough is dry)
Instructions
1. Preheat oven to 350°F.
2. Mix flour, baking soda, brown sugar, and granulated sugar in a large bowl.
3. Add the egg replacer, peppermint extract, and softened butter; combine and knead by hand until dough forms.
4. Fold in white chocolate chips and crushed peppermint.
5. If the dough feels too dry, add non-dairy milk as needed.
6. Chill dough for 30 minutes if it’s too soft.
7. Scoop 10 mounds (about 1.5 tablespoons each) onto a lined baking sheet.
8. Bake for 10–12 minutes until edges are lightly golden.
9. Let cool on a wire rack.
10. Store in an airtight container at room temperature for up to 1 week.
Notes
Peppermint candies can be crushed manually using a bag and rolling pin or mallet. Use candy canes or round peppermints.
You can substitute dark or semi-sweet chocolate chips for white chocolate.
For lower sugar, use sugar alternatives like Swerve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg