Peppermint Chocolate Puddle Cookies – Naturally Gluten, Grain and Dairy Free

These flourless chocolate cookies are naturally gluten, grain and dairy free but you’d never guess it because they are so decadent.  Fudgy and gooey inside, with a crisp, crackly top, flavored with peppermint and topped with candy cane pieces.

So I’ve been ever so slowly working at replacing some of the pictures on my old posts.  I’ve been making these cookies every year at least since 2011 when I posted the recipe and thought I should finally replace the pictures that go with the recipe!  You really should take a look at my original post for flourless chocolate puddle cookies.  They are so delicious and now they look almost as good as they taste 🙂

Now to introduce these cookies.  They are simply amazing.  First of all, they are naturally gluten free.  If you can manage to find grain free powdered sugar then they’re grain free as well!  Naturally dairy free too!  No added butter or oils.  No whipping of egg whites, and no mixer required.  Simply stir together the ingredients and bake!  So quick and easy, and you will be so impressed with the result.

A word of warning, these have the potential to be very messy.  If you can, I suggest using a rimmed baking sheet to prevent these from spreading over the edge.  They do spread a fair amount, but even if you only have baking sheets without a rim, making only 6 cookies per baking sheet, making sure the nuts and the “dough” are evenly mixed and spacing them properly will prevent a big mess.  Oh, and one more word of warning, peppermint extract can be very strong, so be careful when measuring this.  I went pretty light with the peppermint especially since I put candy canes on these, but I think it’s just the perfect amount to go with the chocolate 🙂

You’ll want to put these on your list of cookies to make this month for sure!  Enjoy! And if you love these cookies, you’ll probably also enjoy these Gluten-Free Peppermint Hot Chocolate Cookies, which look fantastic!

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Peppermint Chocolate Puddle Cookies - Naturally Gluten, Grain and Dairy Free

Author Heidi @ Food Doodles

Course Dessert

Servings 18 -20 large cookies

Print Recipe

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Naturally gluten, grain and dairy free fudgy chocolate cookies with a thin crackly top, flavored with peppermint and topped with candy cane pieces.

Ingredients

  

1x2x3x

• 3 cups (310g) coarsely chopped walnuts, or a combination of your favorite nuts(I've used almonds, walnuts and pecans before)
• 4 cups (453g) powdered sugar
• ½ cup + 3 tablespoons (60g) unsweetened cocoa powder
• Scant ½ tsp sea salt
• 4 large egg whites
• 1 tablespoon vanilla extract
• 1 teaspoon peppermint extract
• 8 peppermint candy canes broken into small pieces

Instructions

• Preheat oven to 350 degrees F. Place the nuts on a baking sheet and toast for 10-12 minutes, tossing a few times, until fragrant. Remove from the oven and cool.
• Lower the oven temperature to 320 degrees F and place the racks in the top and bottom thirds of the oven. Prepare 2 baking sheets with parchment paper. Set aside.
• In a bowl, stir together the egg whites powdered sugar, cocoa powder, salt and vanilla until fully combined. Add the nuts and stir in.
• Drop 2 tbsp scoops of the batter onto the cookie sheet, only 6 to a cookie sheet, making sure the cookies are evenly spaced from each other and the edge of the pan as they spread a lot! Sprinkle broken candy canes over the cookies(I like to sprinkle them just over just half of the cookie).
• Place baking sheets in the oven and bake for 12-14 minutes, rotating and switching the baking sheets half way through. The cookies are done when they are fully puffed up and cracked on top. Do not continue to bake once they have fully puffed up and cracked as they will get hard and crunchy. Do not remove from the oven too soon as they wont hold together.
• Remove from the oven when done and let cool on the baking sheet for a few minutes before sliding the parchment paper off the baking sheet onto a cooling rack to cool completely.
• Repeat with the remaining cookie dough.

Notes

• As always, when making anything for someone with an allergy please double check that all your ingredients are free from contamination.
• To make these cookies grain free make sure to find a powdered sugar without cornstarch, in some countries you can purchase pure powdered sugar which has no additives, or search for one that uses tapioca starch instead of cornstarch to make these cookies grain free.
• When breaking up the candy canes, try not to completely crush them into a powder, bigger pieces will look nicer 🙂
• Store in an airtight container on the counter for up to a week or in the freezer for much longer.
• This recipe can easily be halved.

Tried this recipe?Tag me today! Mention @easywholesome or tag #easywholesome!