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.