These Gluten Free White Chocolate and Peppermint Cookies, filled with white chocolate chips and crushed candy canes, are the perfect quick drop cookie that will add a little flare to your cookie platters.
I haven’t really ventured into anything ‘minty’ before. My husband is not a fan of mint, and so I never bothered baking with it. But now that the kids are getting older, they are showing a fondness of mint, especially during Christmas season. These cookies combine the mint of a peppermint stick with the smooth, sweetness of white chocolate chips. Delicious, if I do say so myself. Sort of like a seasonal chocolate chip cookie. I think Santa will be pleased to find these waiting for him on Christmas Eve, if there are any left. 😉
Gluten Free White Chocolate and Peppermint Cookies
These Gluten Free White Chocolate and Peppermint Cookies, filled with white chocolate chips and crushed candy canes, are the perfect quick drop cookie that will add a little flare to your cookie platters.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candy canes (about 7)
Instructions
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla.
- Sift all remaining dry ingredients together to mix well.
- Stir the dry ingredients into the butter, sugar & egg mixture. Mix in the chocolate chips and crushed candy canes.
- Form into small balls (about 1 1/2 tsp each) and place on prepared cookie sheets, leaving 2" between cookies.
- Bake approximately 12 minutes in the preheated oven. For best results, take them out while they are still slightly doughy. Allow cookies to cool for a few minutes on the cookie sheets before transferring to wire racks to cool completely.
Want more minty goodness? Check out the recipe for my Candy Cane White Hot Chocolate over at Mommy Moment.
Bryn says
Those look so good! Can’t wait to try them!
mona says
Is there a difference between tapioca flour and starch
Jeanine says
No, tapioca starch and flour are the same thing. That’s not true for potato starch & flour though. 😉
Paula says
If Santa doesn’t eat them…send them my way!
Kate says
All of my cookies, thus far, in all of the recipies I’m following turn out to be too chewy/gummy/rubbery, and I think it’s the Bob’s Xanthan Gum. I’m following directions, yet they all seem so rubbery? Any chance I can leave it out?
Thanks,
Kate
Margaret A. Massey says
I do not care for Peppermint either, but I like Wintergreen!!
I will love these. Happy New Year!!
Malia Jorgensen says
Just want to say thanks!! I made these cookies today and they are awesome!
Alyson says
Ok, I just want to check, I don’t see any salt in the list of ingredients and I don’t think I’ve ever seen a recipe that I didn’t have to add salt to that I used baking soda or powder. Just checkin, yes or no?
PS I made your PB Cup cookies and they are awesome!! Thanks for the yummy recipes!
Alyson
Lori says
This was an epic fail for me. They went into balls on the cookie sheet OK, but they spread out way too much and all ran together. My theory is that I crushed the candy canes too fine, and they really should be chopped. The mess still tasted really great, though! I just couldn’t put them on a cookie plate. 🙁
Robin says
I also had the same issue as Lori, my cookies spread out to cover the sheet. I have had this issue with every gf cookie recipe that I have tried this far :(. I have tried adding a little more flour mix and also freezing before baking with no luck.
Heather says
I have these in the oven right now and I’m wondering if there’s a typo in the measurements? There’s more liquids (butter, sugar, eggs) then flours so I got a really thick goopy mess and just put them on the tray like drop cookies because there was no forming balls with that mess.
Heather says
update, I think I figured out what went wrong. the butter may have been to warm, I think I over mixed the sugar and butter since I left the mixer running on low/medium for a couple minutes while I was looking for something and I realized she uses the scoop and level method for measuring when I’m used to spooning and leveling which means I had less flour then I should have. Hope to make another batch tonight if I have enough white choc chips left. Will update if I do. For those that had recipe failure her cookie faq was very helpful in figuring out what probably went wrong. http://www.faithfullyglutenfree.com/2013/12/how-to-correct-your-gluten-free-cookie-crisis.html
Gina says
Hi Jeanine,
Just made these cookies, and they taste really good, but I am afraid they are not much too look at. They spread out way to thin. I did crush the candy canes superfine to accommodate my sons braces…but they did not even hold their shape enough for me to put them into balls. I tested my baking powders and soda to make sure they were working fine. Do you have any advice?
My family is really excited they are not pretty enough to share:)
Crystal Baker says
I do not have potatoe flour. Any ideas on a good sub?
Jeanine Friesen says
Arrowroot Starch can be used as a replacement for potato starch (not potato flour – potato flour and potato starch are 2 different things)