Who doesn’t enjoy a chocolate chip cookie? I know I always have!
But I wanted to jazz them up a little, and since it’s the holiday season, I thought, “Why not add a little peppermint?” Doesn’t that sound yummy?
I also add a touch of protein powder. Just so you won’t feel quite so guilty for eating them.
Doing that also allows me to use less sugar. Which is always a good thing, don’t you think? And along with containing no wheat or gluten, they can be made without dairy or eggs.
I hope you enjoy them!
- GF flour mix - 1 1/4 cup
- protein powder (casein, rice or pea powder) - 2 Tablespoons
- coconut sugar (Sucanat, organic cane sugar, or honey) - 1/4 cup OR 2 Tablespoons agave
- baking soda - 1 teaspoon
- sea salt - 1/4 teaspoon
- xanthan gum or guar gum - 1/2 teaspoon
- white chocolate chips (you can always use dark or semisweet if you prefer) - 2/3 cup
- crushed Peppermint candy canes (may use sugar free) - 1/2 cup
- gently melted coconut oil, butter, or vegan butter - 3/4 cup
- egg - 1 or *1/4 cup egg replacement
- peppermint extract - 1/2 teaspoon
If you don't want to use protein powder - Increase the GF flour mix to 1 1/2 cups, and add an additional 1/4 - 1/3 cup sugar!
Preheat oven to 350 degrees Fahrenheit. Spray or grease a cookie sheet.
Measure and mix the dry ingredient in one bowl: GF flour mix, protein powder, xanthan gum, baking soda, sea salt, white chocolate chips and crushed peppermint
In a separate bowl measure and whip together the following ingredients: egg (or egg replacement), coconut oil/butter, sugar and peppermint extract
Add the liquid ingredients to the the dry ingredients and mix together. Shape into cookies and bake for 10 - 12 minutes. Oven temperatures may vary so keep an eye on them. Allow to cool completely before gently removing them with a spatula or pancake flipper.
Makes approximately 12 cookies
Keep covered and you can enjoy them another day. I'd like to tell you how they were on the 3rd day, but they never last that long around here. :)
*To make an egg replacement: Measure 1 Tablespoon chia or ground flax seeds and 3 Tablespoons hot water and stir. Allow to sit until it forms a gel, then add to the liquid ingredients as you would an egg.
Gluten-free Wednesdays - glutenfreehomemaker.com