Gluten Free Peppermint Bark Cookies
Ever had one of these sinful cookies before? Let me describe them to you. Think: thin mint on steroids.
The cookie starts with a chocolate mint wafer- thin light and crispy. Then you coat this perfect little cookie in 2 layers of white chocolate and finish it off with a sprinkle of crushed peppermint. Seems simple enough right? I have been dying to make these for some time.. but I was held up by one variable. Dairy Free White Chocolate. After about 6 months of way too much brainpower and experimentation I cracked the recipe code. Thanks to that recipe- today we can make these gorgeous cookies.
Before we dive into the cookies, lets talk Candy Canes. Most candy canes are made out of two things I do not recommend indulging in: Corn Syrup and Artificial Dye! Ick. I did some research and found 3 better options available:
- Trader Joes sells peppermint candies made out of Cane Sugar, Brown Rice Syrup and natural vegetable dyes.
- Whole foods sells (I believe candy canes) also made out of Cane Sugar and natural vegetable dyes.
- The company Surf Sweets makes and sells Organic Candy Canes online. Their ingredients include: Cane Juice, Brown Rice Syrup, Natural Peppermint flavor & Fruit Juice. Their candy canes are produced on a certified gluten free line.
- I found Sugar Free Peppermint Candies made out of xylitol. (Dr. Johns Sugar Free Peppermint Xylitol Disks). They are gluten free & GMO free.
To make these Peppermint Bark Cookies you'll need to follow 3 simple steps:
- Make the chocolate wafers. To do that use my Chocolate Wafer Recipe. (Make 1 batch) Use Cane Sugar and Peppermint extract as called for in the recipe.
- Make the white chocolate. Follow the instructions for my Dairy Free White Chocolate Recipe. (Make a triple batch). Use powdered sugar or powdered xylitol as your sweetener. Once pureed put it in a small bowl to make coating the cookies easier.
Once the wafers have cooled and the chocolate is mixed its time to dip the cookies.
- Place a sheet of parchment onto a large cookie tray (or the largest tray that you are going to be able to fit into your freezer). One at a time dunk the cookie all the way into the white chocolate so that it completely cover the top surface. Lift the cookie out of the chocolate allowing the access to drip off. Keep the cookie horizontal so that the top layer of chocolate stays on. After a moment of allowing the chocolate to drip off- run the bottom side of the cookie across the bowl to swipe off any extra chocolate. (This will help prevent the chocolate from pooling on the edges of the cookie when it hardens).
- Place the drip free cookie onto the sheet of parchment. Continue with the rest of the batch. Place the tray of coated cookies into the freezer for 15-20 minutes until firm. (Note: they may not look pretty at this point).
- Once chilled and firm- repeat the process dunking the cookies into the white chocolate a second time. This time when you place them back on the cookie tray. Sprinkle each cookie with crushed peppermint candy. Place them back into the freezer. Once hard they are ready to eat!
Store these cookies in the freezer- they taste best when chilled. The white chocolate will not melt at room temperature.
Not a fan of peppermint? Try a different flavor profile instead:
If you want to skip the white chocolate and go for dark all you'll need to do is melt some allergen free chocolate chips (such as the brand enjoy life) and add just the tiniest bit of coconut oil (no more than 1 Tbs) so that the chocolate is thin enough for dipping. Following the same process as you would with the white chocolate. OR You can make my Dairy & Sugar Free Dark Chocolate. (Gluten/Soy Free, Vegan) recipe to coat the cookies in.
- In the wafer cookie use Almond Extract. Dip the cookies in white or dark chocolate and then top each with sliced almonds.
- In the wafer recipe use Cherry Extract. Dip the cookies in white or dark chocolate and then top each with dried cherries or cranberries.
- Make chocolate orange wafers. Use Orange Extract in the wafer cookies- then dip in white or dark chocolate and top with fresh or candied orange zest.
- Keep things simple: Use Vanilla extract in the wafer recipe to make the wafers straight chocolate flavored. Dip or white or dark chocolate.