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These gluten-free dairy-free peppermint bark cookies are incredibly fun and festive. The cookie itself is a double chocolate cookie base using gluten-free flour and dairy-free dark chocolate and each ball of dough is rolled into granulated sugar for a sparkly holiday touch. The filling is dairy-free white chocolate infused with peppermint extract swirled with dark chocolate and topped with crushed candy canes just like peppermint bark.
Tips on how to make these peppermint bark cookies gluten-free and dairy-free:
- Use flour blend listed in the recipe. This recipe calls for Bob Red Mill’s 1:1 Gluten-Free Baking Flour and has not been tested using other flours.
- When making the dough, let melted dark chocolate reach room temperature before adding to the butter and sugar. If the chocolate is too warm, it’ll melt the softened butter and potentially cook the egg which would not end well.
- Choose dairy-free chocolate wisely. I used Pascha’s Chocolate and Enjoy Life’s in this recipe. I find Pascha’s Chocolate makes great vegan milk and dark chocolate while Enjoy Life makes the best vegan white chocolate.
- When melting the chocolate for the center of the cookies, carefully mix in the peppermint extract, as sometimes it causes chocolate to seize. As a precaution, I recommend only swirling the peppermint extract into the dark chocolate as vegan white chocolate poses more risk.
- Crush candy canes into tiny pieces, however not too small to where they’re white dust. We want the quintessential peppermint-bark appearance from those red stripes.
How to make peppermint bark cookies:
Peppermint Bark Cookies (Gluten-Free, Dairy-Free)
These gluten-free and dairy-free peppermint bark cookies have a rich dark chocolate cookie based and are filled with swirls of peppermint infused milk and dark chocolate. Not only are these cookies absolutely delicious, but they're fun, festive, and are a crowd stopper at holiday gatherings!
Servings 14 cookies
Equipment
- 2 Small Bowls
- Small utensil (for swirling chocolate, back of a spoon works fine!)
Ingredients
Chocolate Cookie Dough
- 1 Cup Bob's Red Mill 1:1 Gluten-Free Baking Flour
- 1 Cup Granulated White Sugar
- ½ Cup Cacao powder
- 1 Cup Dairy-Free Dark Chocolate Chips melted
- ¾ Cup Plant-based Butter softened
- 1 Large Egg
- 1 Tbsp Vanilla Extract
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- ½ Tsp Kosher Salt
Rolling Sugar
- ¼ Cup Granulated White Sugar
Peppermint Chocolate
- ½ Cup Dairy-Free Dark Chocolate Chips or Milk Chocolate
- ½ Cup Dairy-Free White Chocolate Chips
- ½ Tsp Peppermint Extract
- 2 Candy Canes Crushed
Instructions
- Line two large baking sheets with parchment paper and preheat oven to 350℉.
- In the microwave safe medium bowl, microwave 1 cup of dairy-free dark chocolate chips for 30 second increments until melted. Set aside and let cool.
- In the other medium bowl, whisk together flour, cocoa powder, baking powder, and baking soda until evenly combined. Set aside.
- In the large bowl, combine white sugar, softened vegan butter, vanilla extract and salt. Whisk together until butter and sugar become light and fluffy. Then, mix in the egg until combined.
- Once cooled, add the melted dark chocolate to the wet ingredients and mix until combined.
- Add the dry ingredients to the wet ingredients and mix until thoroughly combined.
- Measure 1/4 cup of granulated sugar and set aside in small bowl.
- Using a #50 cookie scoop, scoop 2 tbsp of dough and roll in rolling sugar. Place on lined cookie sheet and repeat with remaining dough, placing the balls of dough 2-3 inches apart.
- Bake at 350℉ for 9 minutes or until the cookies spread slightly and the centers begin to crack and puff up.
- Immediately after baking, take a clean ½ or ⅓ measuring cup or a small drinking glass with a flat bottom, and press the flat bottom into the center of each cookie, creating an even ¼ inch divet for the melted chocolate. Wipe the bottom of the measuring cup/glass after each press to avoid cookies from sticking.
Peppermint Chocolate Filling
- In separate small, microwave-safe bowls, melt the dairy-free white and the milk or dark chocolate in the microwave. This will take approximately 1 minute depending on the strength of your microwave, however, make sure to remove the bowls and stir every 10 seconds with separate spoons (one for the white chocolate and one for the milk or dark chocolate). Stop microwaving once the chocolate is melted.
- Add peppermint extract to the milk or dark chocolate and stir.
- Spoon a teaspoon of the peppermint milk or dark chocolate in a zig-zag line into the divets of six cookies.
- Then, pour a teaspoon of white chocolate over into the empty spaces between the chocolate zig-zag of these cookies.
- Take the back of a spoon and gently swirl the melted chocolate in a spiral motion from the outside towards the center of the cookie to create the perfect swirl.
- Sprinkle the swirled chocolate with crushed candy canes.
- Repeat with remaining cookies.
- Let the cookies set for approximately 20 minutes or until chocolate hardens. Placing the cookies in the refrigerator will speed up this process.
- Enjoy!
Notes
For best results, use the gluten-free flour blend listed in the recipe. View the “tips” section above the recipe for dairy-free chocolate suggestions and recipe notes.
Nutrition
Serving: 1cookie
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