Gluten Free Chocolate Peppermint Cookies (Vegan)

Spread some cheer with the gift of baking! These Gluten Free Peppermint Cookies are the perfect way to share small acts of kindness to brighten someone’s day. Made with Love, Baked with Bob’s

Gluten Free, vegan. Free of: dairy, eggs, soy

Course Cookies, Desserts

Cuisine American

Keyword chocolate cookies, gluten free cookies, vegan cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 91kcal

Author Sarah Jane Parker

Ingredients

Cookies:

5 Tablespoons palm oil shortening
½ cup unbleached cane sugar
¼ cup rice milk or your favorite non-dairy milk
3 Tablespoons cocoa powder
¼ teaspoon salt
½ teaspoon vanilla extract
4 to 5 drops peppermint oil for baking (or 1/4 to 1/2 teaspoon peppermint extract)
1 cup Bob's Red Mill 1-to-1 Gluten Free Flour
1 teaspoon baking powder

Icing:

½ cup powdered sugar
1 to 2 teaspoons rice milk
1 to 2 drops peppermint oil (or 1/2 teaspoon peppermint extract)
Natural green food coloring, optional (I used a pinch of natural blue color powder and a pinch of natural yellow color powder to make a green color)

Instructions

Preheat oven to 350 degrees. Prepare a baking sheet by lining it with parchment paper or use a baking stone.
In a medium bowl, beat together the palm oil and sugar with a hand blender.
Add the rice milk, cocoa powder, salt, vanilla, and peppermint oil, and beat again until incorporated.
Add the gluten free flour and baking powder to the palm oil mixture and beat until a dough forms.
Cover the dough with plastic wrap or cover the bowl with a lid and let rest for 5 minutes. This allows the thickeners in the flour to firm up the dough a bit.
After the dough has firmed up a bit, pinch off about 1 Tablespoon of dough and roll into a ball. Set onto your prepared baking pan and press to flatten slightly.
Bake for 11 to 12 minutes in the oven. Allow the cookies to cool for 5 minutes on the baking sheet before removing to a cooling rack to cool completely.
Once the cookies are completely cooled, whisk together the powdered sugar, rice milk, and the natural green food color to make the green icing.
Drizzle the icing on the completely cooled cookies.
Enjoy!

Notes

I use food-grade peppermint oil specifically made for flavoring (not essential oils), so it only takes a few drops to flavor an entire batch of cookies. But if you don't want to use peppermint oil, you can use 1/4 to 1/2 teaspoon peppermint extract instead.

Nutrition