½cdairy free butter, room temperaturesuggestion in post
2eggs, room temperature
1⅔cgluten free all purpose floursuggestion in post
1tspxanthan gumomit if your GF flour blend has this
1cunsweetened cocoa powder
31.63 oz bagsNo Whey Foods Peppermint No No's
optional-- adding in mini chocolate chips
In a large bowl or electric stand mixer, cream the butter and sugars well.
Then add in the vanilla extract and eggs one at a time until just combined. Be careful not to overmix.
In a medium bowl combine the gluten free flour, xanthan gum if needed, cocoa powder, baking soda, and salt.
Transfer the dry ingredients into the large mixing bowl and incorporate well into wet ingredients. The dough will become very thick and sticky. If using a handheld mixer, you may need to mix the last bit by hand.
Place plastic wrap over the bowl and allow to rest in the refrigerator for 20 minutes.
Preheat the oven to 350°F and place parchment paper on two cookie sheets.
Remove dough from the refrigerator.
Scoop dough out by the rounded tablespoon and roll into a ball, then flatten. If dough is too sticky, you may need to use nonstick spray on the bottom of a flat drinking glass and gently push the dough down.
Place cookie dough cookies about 2 inches apart on a cookie sheet (12 cookies per baking sheet)
Press 3-5 No Whey Food's Peppermint No No's into the top of each cookie.
Place in the oven for 8 minutes. Cookies will look under baked; however they will finish baking on the cookie sheet. After cookies have cooled 3-4 minutes, transfer them to a cooling rack.
Once cookies are completely cooled place in an airtight container in the refrigerator up to a week or in the freezer for a month. These also make great gifts in cookie tins.
Optional-- add in ½ c. mini chocolate chips to this cookie recipe