Holiday cookies that are chewy, chocolatey, pepperminty, AND allergy-friendly!? Sign me up! I made these several weeks before Christmas, and they were a huge hit in my house. To make these gluten-free double chocolate dipped holiday cookies, all you need to do is use dark chocolate sunflower seed butter. It adds an extra punch of chocolate flavor and creates the chewiest texture! But, arguably the best part about these cookies is that they’re half-dipped in melted peppermint white chocolate and covered in crushed candy canes! If you’re not a fan of mint, you can use plain white chocolate instead and swap the candy canes for Christmas-colored festive sprinkles. Either way, these cookies are downright perfect for the holiday season!
What You Need to Make Gluten-Free Double Chocolate Dipped Holiday Cookies
- Dairy-free butter: If you don’t have a dairy allergy, you can use regular butter, but I used Earth Balance vegan butter to keep the recipe dairy-free.
- Dark chocolate sunflower seed butter: There are a variety of nut-free chocolate butters on the market, but my current favorite is the 88 Acres dark chocolate sunflower butter. All their products are delicious and made in a top 9 allergen free facility.
- White sugar
- Eggs
- Gluten-free flour: In this recipe, I used King Arthur Baking’s gluten-free flour. It’s my favorite for baking super chewy cookies.
- Cocoa powder: I use the dark chocolate cocoa powder from Hershey’s.
- Baking soda
- Salt: Skip this if you use salted butter.
- Dark chocolate chips: I love using Guittard chocolate chips in my recipes because all their chocolate is nut-free.
- Peppermint white chocolate chips: If you can’t find these ones, you can totally just use regular white chocolate chips and add peppermint extract. I love all the chocolate chips from Artisan Kettle because they are made in a nut and gluten-free facility!
- Candy canes: You can use any candy canes that you prefer, but YumEarth makes great ones that are allergy-friendly.
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Gluten-Free Double Chocolate Dipped Holiday Cookies
The secret to making allergy-friendly cookies that are fudgy and chewy is to use chocolate seed butter! I love to use dark chocolate sunflower seed butter when making this recipe, but you can use whichever seed butter you like best!
Servings: 12 cookies
Ingredients
- ½ cup dairy-free butter
- ¼ cup dark chocolate sunflower seed butter
- 1 cup white sugar
- 1 egg
- 1¼ cups gluten-free flour
- ¼ cup cocoa powder
- ½ baking soda
- ¼ tsp salt
- ½ cup dark chocolate chips
- ½ cup peppermint white chocolate chips
- 2 crushed candy canes
Instructions
- Preheat oven to 325° F.
- Use a hand mixer to beat melted butter, chocolate sunflower seed butter, and sugar on high until creamy.
- Add egg, and beat until batter is well combined and creamy.
- Add all dry ingredients, and fold into batter with a spatula.
- Mix in dark chocolate chips.
- Line a baking sheet with parchment paper, and roll cookie dough into balls using your hands.
- Bake for 16 minutes.
- Melt peppermint white chocolate chips in the microwave until melted and smooth. Place candy canes in a ziploc bag, and use the back of a mug to crush into small pieces.
- Remove cookies from oven. Let cool on baking sheet for 5 minutes before dipping half of each cookie into melted white chocolate.
- Sprinkle with crushed candy canes, and let chocolate set in the fridge for 10 minutes before serving.
