Double Chocolate Chip Peppermint Cookies

Name: Double Chocolate Chip Peppermint Cookies
Total time: 260 min
Ingredients: 2 cups (290 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour); 1 cup (85 g) sifted Dutch processed cocoa; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup (2 sticks; 226 g) unsalted butter, (at room temperature, cut into pieces); 1 cup (213 g) firmly packed light brown sugar; 1 cup (198 g) sugar; 2 teaspoons vanilla extract; 2 large eggs, (at room temperature); 12 ounces (340 g) dark chocolate chips, (preferably at least 60% cacao); 6, (72 g) standard size 6 to 7 inch (15 to 17 cm) red and white peppermint candy canes

www.fodmapeveryday.com

These decadent Low FODMAP, Gluten-Free Double Chocolate Chip Peppermint Cookies are the perfect way to celebrate the holidays with friends and family.

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

Share this recipe:

Ingredients

2 cups (290 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill 1 to 1 Baking Flour)
1 cup (85 g) sifted Dutch processed cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks; 226 g) unsalted butter, (at room temperature, cut into pieces)
1 cup (213 g) firmly packed light brown sugar
1 cup (198 g) sugar
2 teaspoons vanilla extract
2 large eggs, (at room temperature)
12 ounces (340 g) dark chocolate chips, (preferably at least 60% cacao)
6, (72 g) standard size 6 to 7 inch (15 to 17 cm) red and white peppermint candy canes