Double Chocolate Peppermint Cookies
Double Chocolate Peppermint Cookies - Glutenfree & High Protein - For a nostalgic holiday treat, try my Double Chocolate Peppermint cookies studded with dark chocolate chips and crushed candy canes. These healthy protein cookies are the perfect gluten-free Christmas cookie recipe.
Servings: 12 cookies
Calories: 308kcal
Ingredients
- 1 ¼ cup gluten free flour with xanthan gum
- ½ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- pinch of sea salt
- 1 scoop vanilla or chocolate protein powder approx 25g
- ½ cup butter melted
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 2 eggs
- ½ tsp peppermint extract
- ½ tsp vanilla extract
- 1 cup chocolate chips
- 2 candy canes crushed
Instructions
- In a medium size bowl, whisk together the gluten free flour, cocoa powder, baking soda, baking powder, salt, and protein powder. Set aside.
- In a separate bowl, add the butter, brown sugar, and granulated sugar and mix until completely combined.
- Mix in the eggs one at a time. Then add in the peppermint extract and vanilla extract. Scrape down the sides of the bowl with a spatula.
- Add the dry ingredients to wet ingredients, and mix until everything is incorporated. Then mix in the chocolate chips.
- Cover the bowl with plastic wrap and freeze the dough for 1 hour.
- Once the dough has chilled, preheat the oven to 350 degrees and line a baking pan with parchment paper.
- Portion into 12 medium-large cookies. Roll each into a round ball then press down gently with the palm of your hand to flatten to tops. The cookies will not spread much.
- Bake for 12-15 minutes. Let cookies cool and firm up for 10 minutes on baking tray.
- Drizzle more melted chocolate chips over the top of cookies, and sprinkle with crushed candy canes. Enjoy!
Nutrition
Serving: 1grams | Calories: 308kcal | Carbohydrates: 44g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 52mg | Sodium: 158mg | Fiber: 2g | Sugar: 28g