Gluten-Free Peppermint Oreo Chocolate Chip Cookies

That title is a total mouthful, huh?

So these cookies are one of my absolute favorites! They have such a complex texture between the crunch of (store bought) oreos to the softness and gooey nature of the chocolate chips. Then, you get the refreshing feeling of peppermint throughout every bite. It quite literally is Christmas in a cookie.


The first time I made these cookies was last year for my staff and they LOVED them. I actually had an idea to use the Christmas time, red colored oreos-- I had no intention of using the candy cane flavored oreo cookies. But, the store was out of red oreos and so here came the idea for the peppermint cookies; and I have honestly never looked back.


When I create a "Christmas cookie box" I like to include:

  • a softer cookie

  • a classic (gingerbread or sugar cookie cut out--or both!)

  • something heavily decorated with sprinkles/fun colored icing

  • a shortbread with "adult flavors" (think: cranberry pistachio or chocolate orange or white chocolate cardamom)

  • something crunchy (maybe a "no bake chocolate haystack?")

  • and then I always throw in candy canes or some store bought cookie that's left over from my stash (candy cane hersheys, candy canes, or these oreos!)

Out of all my cookies this year, this one was definitely the easiest! There is no extra chilling time, no waiting time for the softening of the butter, and they're "drop cookies"-- what?


Drop cookies: you shape them directly out of the batter into mounds on the cookie sheet. You do not need to press down or shape in any way, they will spread out appropriately.



Recipe notes:

  • Gluten-free: this recipe is inherently gluten-free and appropriate for my GF Celiac's folks. However, if you are not following a strict gluten-free diet you're more than welcome to change the GF candy cane oreos to regular oreos of any flavor.

  • Peppermint Oreos: I acknowledge that "oreo" is a brand, but here i'm using this word to depict a chocolate cookie sandwich. So you don't need to go find the exact oreo brand if you don't use those. For example, I used Trader Joes GF Candy Cane Joe Joes. Additionally, you can make these cookies for any holiday (or regular day) but changing out the oreo flavor. It's incredibly versatile.

  • Keto friends: I did write in a few keto-friendly replacements here. However, you need to omit the oreo's completely here. The alternative I found was using: Hi-key chocolate cookies (1/3 c.) and 2 crushed up miniature Brach's candy canes. You will get the same texture and the same taste doing this but they won't be "oreos". If you find Keto friendly oreos out there, someone please let me know in the comments!

  • Silicon sheet vs parchment: Okay, I have a very strong opinion here. One I think parchment is incredibly wasteful, even though I have the recycled material I still think it's a waste. However, for some other recipes the parchment is necessary for rolling. When baking, I do not use parchment in gluten-free baking. I believe the silicon protects the cookies from burning in the oven. It's a great investment and you can find them for very cheap.

Recipe:


4 oz. salted butter, melted and then cooled


3/4 c. sugar (if making this keto, use a granular erythritol sugar I used Swerve)

1/4 tsp. vanilla extract

1 egg

1 + 1/2 c. almond flour (not almond meal)

1/2 tsp. baking powder

1/2 tsp. xanthum gum

1/4 tsp. ground cinnamon

3 tbs. chocolate chips (keto friends, use Lily's chocolate chips or ChocZero)

6 gluten-free candy cane chocolate vanilla cookies (or just find some GF type oreos)**Keto friends, please see recipe notes.


Yields 12 cookies


Directions: Preheat oven to 350.

Melt the butter in the microwave or stove top. Let it cool for about 5 minutes before using, you should be able to touch it without instantly burning yourself. Using either a standing mixer fit with a paddle attachment or hand mixer, cream together melted butter and sugar for about 3 minutes. Add vanilla and egg and continue to mix for 3 minutes.


In a separate mixing bowl, combine almond flour, baking powder, xanthum, and cinnamon.


Slowly add dry ingredients to the mixer in batches. Mix together for 2 minutes until everything is well combined.


If you are using the oreos, here is where you want to crush them up. You can use your hands to break them apart or put them in a small plastic bag and crush them with the back of a spoon. Leave some chunks in there, your mixer will break them up more.


For my keto friends, you want to completely crush the candy cane and again break apart the chocolate wafers with your hands.


Then add this mixture to your standing mixer bowl and combine for about 30 seconds. Take off the paddle attachment and fold in your chocolate chips using a spatula.


Scoop out 1- 1+1/2 tbs of mixture and arrange on a cookie sheet fitted with a silicon non-stick sheet. The cookies will spread a bit ~ 0.5 inches so separate them out on your sheet to account for this. I fit the entire recipe on a standard cookie sheet.


Bake for 12 minutes rotating the sheet halfway through. The edges will brown up and you know that it is done. When you take them out of the oven, let them cool on the baking sheet for 5-7 minutes before you move them to a cooling rack. Gluten-free baking is different than regular baking because it lacks the gluten protein that helps bind things together and keep textures strong. So you want to give these cookies a little time to "stick" together outside the oven before you move them. After they have cooled on the cooling rack for about 20 minutes they are perfectly strong and actually make a great first layer to your cookie tins!

*Nutrition facts built on a recipe that includes cane sugar, regular semi-sweet chocolate chips, and GF trader joes oreos*

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