Spread some joy with these peppermint brownie cookies dipped in white chocolate and topped with crushed candy canes–they make the perfect holiday treat. With soft and chewy centers, these gluten free and vegan peppermint brownie cookies are bound to be the most popular cookie in the box this year.
This post is sponsored in partnership with Saco Pantry to bring you these delicious peppermint brownie cookies and as always all opinions expressed are my own. Thank you for helping to make Peanut Butter Plus Chocolate possible.
what’s in these peppermint brownie cookies?
So glad you asked because holy cow you guys, these delicious gluten free and vegan cookies are so much easier to make than you think.
The white chocolate compliments the peppermint so nicely that it’s quickly becoming my favorite holiday flavor combination.
So here’s what you need to make yourself some of these festive gluten free peppermint brownie cookies…
- flax egg (flax meal and water)
- gluten free all purpose baking flour
- dutch processed cocoa powder Saco Pantry
- tapioca flour or arrowroot flour
- baking powder
- baking soda
- vegan butter (sticks)
- brown sugar
- cane sugar
- vanilla extract
- peppermint paste or extract
- vegan white chocolate chips
- coconut oil
- peppermint candy canes, crushed
That’s it! These cookies come together quickly and taste like a winter wonder land.
Saco Pantry Premium Cocoa
Saco Pantry Premium Cocoa is new favorite in my kitchen and the dutch processed cocoa really brought these peppermint brownie cookies to a new level of decadent.
A blend of natural cocoa and dutched cocoa (processed with alkali). A balanced blend of cocoa delivers the superior texture and volume of a natural cocoa PLUS the rich, chocolate flavor and color of the dutched cocoa. Bake with the best of both worlds!
can’t get enough holiday recipes?
I hear ya! check out the most popular gluten free recipes on the blog! Here are a few of my favorites:
Here is the complete list of healthy dessert recipes on this site – enjoy!
If you are still reading this far, you definitely deserve a a few of these peppermint brownie cookies and if you make this recipe or any other recipe from the blog, be sure to tag @peanutbutterpluschocolate on Instagram and check me out on Facebook and Pinterest!
Also, don’t forget to leave me a comment after this gluten free peppermint brownie cookie recipe card at the bottom. I really love chatting with all of you, hearing about how your recipe turned out and answering any questions you have.
Happy Baking! Enjoy these peppermint brownie cookies!
Peppermint Brownie Cookies Dipped in White Chocolate
- 1 tbsp ground flax meal
- 3 tbsp water
- 3/4 cup gluten free all purpose baking flour
- 1/3 cup Saco Pantry Dutch Processed Cocoa Powder
- 2 tbsp tapioca flour or arrowroot flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 10 tbsp vegan butter room temperature
- 1/8 tsp salt
- 1/3 cup brown sugar packed
- 1/3 cup cane sugar
- 1 tsp peppermint paste or extract
- 1 tsp vanilla extract
- 1 cup vegan white chocolate chips
- 1 tsp coconut oil
- crushed peppermint candies
- Preheat the oven to 350 F and prepare two baking sheet with parchment paper and then set them aside. In a small bowl, stir together the flax meal and water to create a flax egg, let it sit for five minutes to gel. Place the flours, cocoa powder, baking powder, baking soda and salt into a bowl and stir until well combined.
- In another bowl, use a handheld mixer to beat the butter until creamy. Add in the sugars and continue to beat until smooth. Add in the peppermint, vanilla and flax egg and mix until well blended. Add your dry ingredients to the wet and mix until a cookie dough forms. Separate the dough into 14 evenly sized balls and place seven on each tray about 2 inches apart. Press the balls down just slightly and bake them for 11-12 minutes. Let them cool on the baking tray for 10 minutes before transferring them to a cooling rack. They will firm up as they cool.
- In micrwave safe bowl, melt the white chocolate chips and coconut oil together in 15 second increments, stirring between each until smooth. Dip each cookie into the melted white chocolate and then return them to the parchment lined baking sheets. Chill the cookies in the freezer for 5 minutes and then dip them a second time in the white chocolate (vegan white chocolate tends to be thinner than traditional white chocolate). Sprinkle with crushed candies and then return them to the freezer until chocolate is solid, about 5 minutes.
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