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

by Heidi @ Food Doodles on December 2, 2015

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.

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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 🙂

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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.

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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 🙂

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You’ll want to put these on your list of cookies to make this month for sure!  Enjoy!

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Peppermint Chocolate Puddle Cookies - Naturally Gluten, Grain and Dairy Free
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 
Naturally gluten, grain and dairy free fudgy chocolate cookies with a thin crackly top, flavored with peppermint and topped with candy cane pieces.
Course: Dessert
Servings: 18 -20 large cookies
Author: Heidi @ Food Doodles
Ingredients
  • 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
  1. 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.
  2. 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.
  3. In a bowl, stir together the egg whites powdered sugar, cocoa powder, salt and vanilla until fully combined. Add the nuts and stir in.
  4. 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).
  5. 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.
  6. 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.
  7. Repeat with the remaining cookie dough.
Recipe 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.

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Leave a Comment

{ 22 comments… read them below or add one }

1 Jana December 13, 2019 at 07:22

And there’s no need to chop the nuts? You just stir them in while and the cookies stay together? Intriguing!

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2 Erin @ Food Doodles December 17, 2019 at 01:20

I’m sorry for just now answering your question! I had to ask Heidi, the person I took over this blog from, since I haven’t made these cookies myself. She said they should be coarsely chopped. Sorry for the confusion!

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3 Gin December 12, 2015 at 21:02

I love mint and chocolate, and these look amazing! Love your pics too!

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4 Heidi @ Food Doodles December 13, 2015 at 19:49

Thanks so much Gin! 🙂

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5 Teresa December 10, 2015 at 12:19

They look so crispy. I’m not a fan of mint&chocolate combo but these made my mouth water!

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6 Heidi @ Food Doodles December 13, 2015 at 19:57

Thanks Teresa! I have to say they are awesome without the mint too 🙂

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7 Fareeha December 9, 2015 at 23:46

omggg… these cookies are just so incredibly awesome.. loving it

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8 Heidi @ Food Doodles December 13, 2015 at 20:05

Thank you Fareeha!

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9 Rachel @ Simple Seasonal December 9, 2015 at 21:16

These are so festive! Your photo retakes turned out really good. I just want to reach into the screen and sneak a cookie!

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10 Heidi @ Food Doodles December 13, 2015 at 20:05

Thanks so much Rachel 🙂

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11 MyCookingSecrets.com | Krystallia Giamouridou December 6, 2015 at 09:56

Nice recipe and lovely decoration! I bet kids will love them…

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12 Lyndsay December 4, 2015 at 06:36

These cookies are so Christmasy. They look delicious and they’re gluten free. My son will love these. Thanks for sharing ?

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13 Diane December 3, 2015 at 21:11

I have been doing the rephotographing as well! Nice to give old recipes a needed facelift! This cookie recipe looks grand! Chocolate and peppermint are great partners! I will need to make these for our holiday parties!

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14 Lisa @ The Cooking Bride December 3, 2015 at 10:25

These look so festive and yummy!

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15 Heidi @ Food Doodles December 3, 2015 at 17:05

Thank you Lisa! 🙂

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16 Maryea {Happy Healthy Mama} December 2, 2015 at 12:04

These look absolutely delicious. Such a perfect holiday treat!

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17 Heidi @ Food Doodles December 2, 2015 at 21:37

Thanks Maryea! They really are 🙂

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18 Julia December 2, 2015 at 08:53

Your cookies look great! I’ve made flourless cookies similar to this before, and calling them puddle cookies is so appropriate! They tasted great though, so I am eager to try your version. It seems like the nuts and peppermints will help the batter cling together than when I made them without.

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19 Heidi @ Food Doodles December 2, 2015 at 21:36

Thanks Julia! It is an appropriate name ? When I first made them years ago I kept peeking in the oven wondering when they were going to stop spreading. They really are so good though, and yes the nuts help stop them from spreading too much. You mean you can make these without nuts? That I have to try! ?

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20 Julia December 3, 2015 at 14:44

Well, I think I may not have added as many nuts as you did. Or something. Some batches spread out way too much and I was happy to eat them, but they didn’t get taken to any parties on account of their looks…

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21 Charlotte Moore December 2, 2015 at 05:21

I can’t imagine not having to whip the egg whites. These look delicious.

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22 Heidi @ Food Doodles December 2, 2015 at 21:34

Thanks Charlotte!

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