Double Chocolate Peppermint Truffle Cookies (Low-Fructose/Gluten-Free)
These double chocolate peppermint cookies are a rich and indulgent treat—they remind me of a chocolate truffle or some delicious fudge.
Servings: Roughly 20 cookies
Prep Time
15 minutes
Cook Time
9-10 minutes per batch
Total Time
30-40 minutes depending on whether you cook batches simultaneously
Ingredients (My Favorite Brands)
1/2 cup butter, room temperature or slightly softened
1/2 cup brown rice syrup
1 egg
1/2 teaspoon peppermint extract
1/2 cup cocoa powder
1 1/2 cups gluten-free flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar-free chocolate chips
Instructions
Preheat oven to 350° F.
Add the softened butter and rice syrup to the bowl of your stand mixer. Beat for 1-2 minutes until smooth.
Add the egg and peppermint extract and mix until combined. Add the cocoa powder and mix again until smooth.
In a separate bowl, combine the flour, salt, and baking powder. Add to the mixing bowl and stir until just combined. Add the chocolate chips and mix well.
Line a baking sheet with parchment paper. Using a spoon or cookie dough scoop, make balls of roughly 2 tablespoons of dough and space evenly on the baking sheet. Flatten each ball slightly, as the dough doesn’t change shape much while baking.
Bake for 9-10 minutes. Let cool slightly before moving to a cooling rack.
