Gluten-Free Peppermint Frosted Chocolate Cookies

Gluten-Free Peppermint Frosted Chocolate Cookies

from meaningfuleats.com
30 min

These gluten-free peppermint frosted cookies feature a soft chocolate cookie that's full of Andes Peppermint Crunch and topped with a rich cream cheese frosting. They're festive and pretty and always disappear fast at holiday gatherings. My top tip is to add Andes Peppermint Crunch baking chips to the cookie dough AND topping to take these cookies to the next level!

Ingredients

  • 1½ cups (225g) gluten-free measure-for-measure flour
  • ¼ cup (25g) almond flour
  • ½ cup (41g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup (113g) butter (at room temperature)
  • ¼ cup (56g) coconut oil (at room temperature)
  • ¾ cup (160g) brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ½ cup (85g) semi-sweet chocolate chips
  • ½ cup (85g) Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Thins, chopped
  • 8 ounces (226g) cream cheese (at room temperature)
  • ½ cup (113g) butter (at room temperature)
  • 2 tablespoons sour cream
  • 3 ½ cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of kosher salt
  • 1 tiny drop red food coloring
  • Chopped Andes Peppermint Crunch Thins for topping

Directions

  1. 1

    In a medium bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda and salt. Set aside.

  2. 2

    In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese, butter and sour cream on medium-high speed until creamy, about 2 minutes. Add the powdered sugar, vanilla, salt and red food coloring and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes.