This is my second to last Allergen free Christmas cookie post for the year and it is definitely one you’ll want to save! These Chocolate Peppermint Drop Cookies are reminiscent of those delicious girl scout cookies all of us folks with food intolerances haven’t been able to eat (but have been dreaming about) for years. They’re also gluten free, dairy free, soy free, and nut free (with options for egg free and corn free). In case you haven’t been following my blog – yes, it is January, and yes, I am posting Christmas cookies…or what I’m calling (after) Christmas Cookies. You can read my first post in the series here if you’re interested but definitely pin these for next year! This the the 5th type of cookie I’ve posted using the same basic sugar cookie dough that I found in Living Without Magazine in December of 2012. This cookie is my creation 🙂
Chocolate Peppermint Drop Cookies
1 batch basic sugar cookie dough
3 tbsp cocoa powder
1 tsp peppermint extract
Spectrum coconut oil cooking spray
1 1/2″ OXO Medium Cookie Scoop like this one (optional)
Preheat the oven to 350 degrees. Add your basic sugar cookie dough, peppermint extract and cocoa powder to your stand mixer andix until just combined. Spray a cookie sheet with cooking spray. Use your OXO Medium Cookie Scoop to create small balls of dough and drop onto cookie sheet, leaving 1″ of space between each. Bake for 13 minutes at 350 degrees.
Make chocolate sauce by using a double boiler or (like I do) by bringing water to a boil in a saucepan and placing a heat proof glass dish on top. Dump you chocolate chips into the bowl and stir until completely melted. Remove from saucepan and let cool slightly. Place crushed peppermint candies onto a plate.
Dip your drop cookies into the chocolate amd then into the crushed peppermint candies. Let cool and enjoy!