It’s hard to believe that they’re gluten-free, but these chewy chocolate peppermint cookies don’t contain any wheat (and not even the peppermint crunch baking chips have a trace of gluten in them, so you won’t have to spend loads of time researching for ingredient replacements, either). Katie Farrel of Dashing Dish has even tallied the calorie count and Weight Watchers points for her recipe (83 calories and 2pp per cookie, if you must know). Good luck keeping these around until Christmas…
Ingredients:
1 1/2 cup powdered sugar OR for sugar free option, use Ideal brand powdered sugar (*see note below)
1/2 cup cocoa powder
1/2 tsp baking powder
2 egg whites
1/8 tsp salt
1 tbs skim milk
1/8 cup Andes peppermint crunch baking chips
(*Ideal is a naturally sweetened powdered sugar with zero grams of sugar! I found this in the baking aisle at my grocery store!)
Method:
Instructions:
Preheat oven to 350 degrees. Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray. Mix together powdered sugar, cocoa powder, salt and baking powder in a bowl. Place egg whites and milk in another small bowl, and stir to combine. Mix wet and dry ingredients together, until just combined, but don’t over beat. Using a tablespoon, scoop up cookie batter, and use a teaspoon to drop cookie batter onto prepared baking sheet. Sprinkle peppermint chips on cookies, dividing evenly between cookies. Bake cookies for 15 minutes, and enjoy!