Ingredients
- 1 stick butter (1/2 cup), softened
- 1/2 cup coconut sugar
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp peppermint extract
- 1.5 cups gluten-free baking flour (I used Bob’s blue 1 to 1 gluten free baking flour)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt if butter isn’t salted
- 1/2 cup crushed candy canes
- 1 cup mini white chocolate chips
Instructions
- Preheat oven to 350F and line baking sheet with parchment paper.
- In a large bowl, beat together butter and coconut sugar using hand mixer, stand mixer or a strong whisk.
- Add in eggs, vanilla, and peppermint and beat until blended together well.
- In a small bowl, combine flour, baking soda, baking powder and salt.
- Add dry ingredients to wet, and stir until completely combined. Mixture should be thick.
- Add in crushed candy canes and the white chocolate chips. Using a cookie scoop, scoop into tablespoon size balls and place on baking sheet.
- Bake for 12 minutes or until bottoms are golden brown. Let cool.
- Top with melted white chocolate and more crushed candy canes if desired.
Category: cookies, gluten-free, holiday, christmasMethod: ovenCuisine: AmericanDiet: Gluten Free
