Servings: 2 dozen 1x
Ingredients
- ¼ cup chocolate chips*
- 2 eggs
- 1 cup cane sugar
- ¼ cup avocado oil**
- 1 teaspoon pure vanilla extract
- ¾ cup gluten-free flour blend (110-115g)***
- ¼ cup unsweetened cocoa powder, sifted
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- Crushed candy canes or peppermint candies for topping
Instructions
- In a small saucepan over low heat, slowly melt the chocolate chips. Let cool slightly.
- In a mixing bowl, whisk together the eggs, sugar, and oil.
- Pour the melted chocolate and vanilla into the egg-sugar mixture, whisk again.
- Add flour, cocoa powder, baking powder, and salt. Stir well.
- Chill dough in a bowl in the refrigerator for 1-2 hours.
- Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
- Remove the dough from the fridge, scoop out dough into 12 mounds on each baking sheet, using an approximate 1- to 1-1/2-tablespoon portion of dough for each. Using your hands, shape each dough mound into a round disc. The dough will be sticky, so wet your hands with a little water when handling the dough, to prevent sticking. Sprinkle with crushed candy cane pieces over each dough round.
- Bake cookies for 12-14 minutes. The tops will still be slightly doughy/wet when you first remove them from the oven, but the cookies will set while cooling.
- Remove the cookies to wire racks to cool completely.
Notes
* For a dairy-free option, we like these chocolate chunks from Enjoy Life
** You can also use melted coconut oil or butter, though the cookies will spread more when baking.
*** We recommend using Bob’s Red Mill One-to-One Gluten-Free Baking Flour or King Arthur Measure-for-Measure Gluten-Free Flour. You can also use an equal amount of unbleached all-purpose flour if you don’t want or need cookies that are gluten free.
Nutrition Information
- Serving Size: 1 cookie
- Calories: 85
- Fat: 3 g
- (Sat Fat: 1 g)
- Sodium: 37 mg
- Carbohydrate: 14 g
- (Fiber: 1 g
- Sugar: 9 g)
- Protein: 1 g
- Cholesterol: 14 mg