Gluten-Free Peppermint Bark Cookies
These peppermint bark cookies are perfect for the Christmas table, neighborhood cookie swapor as a special treat for the mint lover in your life.
You can make these vegan by using vegan butter and coconut or cashew yogurt. I like a thicker Greek style yogurt. This adds a softness to the cookies.
You can double this recipe and make larger cookies, just cook accordingly, you want them tender in the center when you pull them from the oven.
Gluten-free Peppermint Bark Cookies
Soft and full of peppermint bark in each bite.
Servings: 18
Ingredients
- 1/4 cup butter sub vegan butter
- 1/4 cup mild olive oil
- 1/2 cup yogurt sub dairy free
- 1/2 tablespoon flax meal mixed with 2 tablespoons water
- 2/3 cup turbinado sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cup 1:1gluten free flour Pamelas or King Arthur are good
- 2/3 cup Andes peppermint bark cut into chunks
- 2 tablespoons sugar for pressing
Instructions
- Combine the flax meal and water in a small measuring cup and let sit for 10 minutes to gel up. Let ingredients sit at room temperature for
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a bowl, using a hand mixer, whip the butter until light and creamy. Add the oil and mix for another minute.
- Add the yogurt, flax mixture, sugar, vanilla and peppermint extract and mix until well combined.
- Add the baking soda, salt and half the flour. Mix until combined. Add the remaining flour gradually while mixing on low speed. You may need to add up to a 1/4 cup of additional flour if the dough is too sticky.
- Fold in the chopped peppermint bark. Use a small ice cream scoop or 2 tablespoons to portion the dough onto the baking sheet.
- Spray or brush oil on the bottom of a glass and dip it in the extra sugar and then press down each dough portion. Keep dipping and pressing (no need to add more oil) until the cookies are slightly flattened. about 1/2 inch thick.
- Bake for 10 minutes or until just barely light brown on the edges. Remove from oven and cool completely, Enjoy!