Peppermint Gluten Free Chewy Sugar Cookies Recipe
User Reviews
5
Peppermint Gluten Free Chewy Sugar Cookies Recipe
Description
The Peppermint Gluten Free Chewy Sugar Cookies incorporate spinach water in the dough, which adds moisture and a mild green color without overwhelming flavor. The dough is made by pureeing boiled spinach with water and mixing a portion into creamed butter and monk fruit sweetener, combined with egg and extracts including peppermint. Gluten-free flour blend, cornstarch, baking powder, and salt provide structure while dairy-free chocolate chips add sweetness and texture.
The batter is slightly wet and soft before baking, which is expected. The cookies bake at 350°F until set but remain soft, firming up as they cool to a chewy consistency. Mini chocolate chips continue to provide chocolate bursts in each bite. Peppermint extract ensures a noticeable but not overpowering mint flavor that makes these cookies a fresh variation on traditional sugar cookies.
These cookies work well when portioned with a cookie scoop and baked on parchment paper. They can be served as a festive dessert or snack during the holiday season or any time you want a gluten-free treat with a peppermint note.
Weighing the flour ensures accurate measurements for best texture. Avoid overbaking to maintain chewiness. Expect the dough and baked cookies to be soft initially but set firmly once cooled.
Ingredients
- 1 Cup spinach very tightly packed
- 1/2 Cup water
- 1/2 Cup butter softened to room temperature, or ghee
- 1/2 Cup Monk Fruit Sweetener
- 1 egg large
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 Cup all-purpose flour 180g, gluten free
- 2 tsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 4 Tbsp dairy-free chocolate chips divided, mini
Instructions
- Line two cookie sheets with parchment paper and set aside. Additionally, heat the oven to 350 degrees.
- Place the spinach and water into a medium pot and bring to a boil on high heat. Once boiling, transfer the water + spinach into a SMALL food processor (mine is 3 cups) and puree until smooth. Strain into a small bowl and set the green water aside, discarding the chunky spinach.
- Using an electric mixer, beat together the butter (or ghee) and monkfruit in a large mixing bowl until it’s light and fluffy. Then add in the egg, vanilla extract, peppermint extract, and 1/4 cup of the green water, discarding the rest. Beat well mixed - it will be soupy from the green water.
- In a separate ,medium sized bowl, combine the flour, cornstarch, baking powder and salt. Slow stir the flour mixture into the butter mixture, until it forms a slightly wet dough. Stir in 3 Tbsp of the chocolate chips.
- Use a cookie scoop to drop the dough onto the prepared cookie sheet, in lightly heaping 1 TBSP sized balls, pressing out about 1/2 inch thick. Press the remaining chocolate chips into the tops of each cookie.
- Bake until they are just set, and the edges just begin to harden, and turn lightly brown** about 12-14 minutes.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to completely cool.
- DEVOUR
Notes
- Use a reliable gluten-free flour brand like Pillsbury for consistent results.
- Weigh flour accurately for proper dough texture.
- Cookies will be very soft out of the oven but firm up as they cool; avoid overbaking to keep them chewy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Cookies
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 9.5g | 3% |
| Protein | 1.1g | 2% |
| Fat | 5.6g | 9% |
| Saturated Fat | 3.4g | 17% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1.4g | 7% |
| Cholesterol | 21.7mg | 7% |
| Sodium | 35mg | 1% |
| Potassium | 4.9mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 1.6g | 3% |
| Vitamin A | 190IU | 4% |
| Calcium | 2mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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