Gluten-free & Dairy-free Peppermint Chocolate Chip Cookies

These giant chocolate chip cookies are a fun holiday twist on my copycat Levain Bakery chocolate chip cookies! They have the most delicious gooey center and the perfect added crunch from the candy canes!

Ingredients

Here are the ingredients you'll need:

• gluten-free flour
• non-dairy butter
• egg
• tapioca flour
• brown sugar
• sugar
• candy canes
• non-dairy chocolate chips

See recipe card for quantities.

Storage

Store at room temp. for up to 1 week.

Gluten-free & Dairy-free Peppermint Chocolate Chip Cookies

These cookies are a gluten-free & dairy-free copycat/homemade version of the Levain Bakery cookies with a holiday peppermint twist!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Servings: 8 cookies

Course: cookie, Dessert, Snack

Ingredients Method

Ingredients

  

• 1 ½ cup gluten-free flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoon tapioca flour can sub corn starch or arrowroot flour
• ½ cup nondairy butter cold
• ½ cup brown sugar
• ⅓ cup sugar
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract
• 1 egg yolk
• 1 egg
• 1 cup nondairy chocolate chips
• ¼ cup crushed candy canes

Method

 

1. Cream together the butter and sugars. Mix in the eggs, peppermint, and vanilla until smooth. Mix in the dry ingredients. Fold in the chocolate chips and candy canes.
2. Scoop into 8 large cookie balls and refrigerate for about an hour. Preheat oven to 400°F. Bake the cookies for 10 min. and let cool completely before enjoying!