I modified this recipe from the original, Chocolate Peppermint Bark.
- 1 1/2 cup gluten free flour mix (I used Bob’s Red Mill)
- 3/4 tsp baking soda
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2 cup unsweetened Dutch-processed cocoa powder
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 Tbs water
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1 tsp peppermint extract (optional)
Directions:
Preheat the oven to 350 degrees. Prepare the cookie base. In a medium bowl, stir the flour, xanthan gum, baking soda and salt together. Sift the cocoa powder into the flour mixture and set aside. In a large bowl using an electric mixer on low speed, mix the melted butter, granulated sugar, brown sugar, water, vanilla (and peppermint extract, if using) until smooth about 30 seconds. Stop the mixer and scrape the bowl as needed during mixing. Add the flour mixture, mixing just until the flour is incorporated. Stir in the chocolate chips.
Line a cookie sheet (or two) with parchment paper. Using small scoop or tablespoon, drop dough onto prepared sheet, leaving a couple inches between cookies. Use your fingers to gently flatten the dough to about 1/4” thick.
Bake one baking sheet at a time until the tops look dull, not shiny and feels evenly firm at the edges and center, about 14 minutes. Cool on a wire rack until crisp. Store between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.