Sincerely Carolina

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Gluten-Free Ratio Rally: Double Chocolate Chip Peppermint Cookies

by caroline

There’s nothing like a tried-and-true recipe. You know it, love it and have absolute faith that when you serve that baby up … it’s bound to be AWESOME.

I have been making these Double Double Chocolate Chip Cookies since I first started baking gluten-free and I can honestly say they are my first, real wow-these-are-unbelievably-good recipe. (*she pats self on back*)

When I found out I would have the fabulous honor of being this month’s host of the Ratio Rally, I knew right away what I wanted the challenge to be — COOKIES! After all, they are (a) delicious and (b) very appropriate for the holiday season.

Of course, given the fact that it is the holiday season, we are also inherently busy. So, I KISS-ed (Kept It Simple, Sweeties) this effort and decided to rely on an ol’ favorite with the addition of a festive spin. A simple and appropriate alteration on my end, and a wonderfully easy recipe for you to make.

Win-win, right?

A refresher on the Gluten-Free Ratio Rally: The rally is a wonderful initiative kicked off by like-minded gluten-free thinkers. Our purpose is to make a food item each month that uses standard ratios for the item. In the past, we’ve made yummy gluten-free pancakes, quick breads and even scones to name a few! [Learn more about ratios in this post.]

Here’s the ratio I worked with this time:

2 : 4 : 3 : 2

Egg : Sugar : Flour : Butter

OK, so the sugar part of the ratio may be mildly overboard, but it’s the holidays and who doesn’t need a bit of a sugar boost? ;)

Get the goodies …

Gluten-Free Double Chocolate Chip Peppermint Cookies (gluten-free : makes about 20 cookies)

(Print me!)

Ingredients

  • 2-1/2 cups (about 320 grams) The G-Spot’s Gum-Free, Gluten-Free Baking Flour Mix
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons gluten-free baking powder
  • 2 sticks butter (about 227 grams), softened
  • 1 cup (about 202 grams) granulated sugar
  • 1 cup (about 220 grams) packed brown sugar, packed
  • 2 large eggs, beaten
  • 1 tablespoon gluten-free vanilla
  • 1/2 cup unsweetened cocoa
  • 1 cups chocolate chips
  • 1 cup York Peppermint Patties, chopped

Directions

Preheat oven to 375 degrees. In a bowl stir together gluten-free flour, salt, baking soda and baking powder. In a standing mixer or large bowl with hand mixer, stir together butter, both sugars, eggs, vanilla and cocoa on low speed, until well blended. Gradually stir flour mixture into butter mixture and mix on low speed until combined. Fold in chocolate chips and York Peppermint Patties with a spoon or spatula.

Drop dough (tablespoon-sized) onto non-stick baking sheets and bake about 10 minutes. Cool on a wire baking rack.

Don’t-chya go thinking that’s the only bite I had. You can guarantee there were (and will be) plenty more! I loved this simple addition to the cookies and it really adds a seasonally appropriate flavor that I just can’t seem to get enough of at this time of year.

Bonus? These cookies are easy to make with the kiddos. Mix ’em up together and make it a family event!

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Take a peek at the fantastic list of gluten-free cookies from all of the Ratio Rally bloggers. My first question: “Where the heck do I start?!” :)

Amanda | Gluten Free Maui | Simple Shortbread
Amie Valpone | The Healthy Apple | Grapefruit Sugar Cookies
Brooke | B & the boy! | Candy Cane Shortbread
Caleigh | Gluten Free[k] | Mulled Spice Cookies
Caneel | Mama Me Gluten Free | Cardamom Date Cookies
charissa | zest bakery | Coconut Peanut Butter Chocolate Chip Cookies
Claire | Gluten Freedom | Chai Latte Cashew Cookies
Erin | The Sensitive Epicure | Spritz Cookies with Jam
gretchen | kumquat | Classic Sugar Cookies
Irvin | Eat the Love | Apple Brown Butter Bay Leaf Spice Cookies
Jean | Gluten Free Doctor Recipes | Reindeer Cookies
Jenn | Jenn Cuisine | Basler Brunsli
Jonathan| The Canary Files | Vegan Salted Oatmeal Cherry Cookies
Karen | Cooking Gluten Free! | Mexican Wedding Cakes
Lisa from Gluten Free Canteen | Molasses Rum Raisin Cookies
Mary Fran | frannycakes | Pinwheel Cookies
Meaghan | The Wicked Good Vegan | Vegan Chocolate Chip Cookies
Meredith | Gluten Free Betty | Chocolate Peppermint Cookies
Morri | Meals With Morri| Stevia Sweetened & Grain-Free Thumbprint Cookies with Apricot Preserves
Pete & Kelli | No Gluten, No Problem| Belgian Speculaas Cookies
Rachel | The Crispy Cook | Melomakarona
Shauna | Gluten-Free Girl and the Chef | Soft Molasses Cookies
Silvana Nardone | Silvana’s Kitchen |Old-School Italian Jam-Filled Hazelnut Cookies
T.R. | No One Likes Crumbley Cookies | Cinnamon Lemon Cookies
Tara | A Baking Life | Walnut Shortbread

 

THANK YOU TO EACH ONE OF YOU FOR ALLOWING ME TO BE YOUR HOST THIS MONTH!