Irresistible Gluten-Free & Vegan White Chocolate Dipped Peppermint Chocolate Cookies
Experience the ultimate holiday treat with these super soft chocolate cookies, infused with a hint of peppermint and generously topped with crushed candy canes. Each cookie is beautifully dipped in creamy dairy-free white chocolate, creating a delightful visual and taste sensation. These White Chocolate Dipped Peppermint Chocolate Cookies are not just delicious; they are also thoughtfully crafted to be gluten-free, vegan, and free of the top-8-allergens, ensuring everyone can enjoy the festive cheer.
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Why These White Chocolate Dipped Peppermint Cookies Are a Must-Make
There’s an undeniable magic that happens when peppermint meets chocolate, especially during the festive season. For me, it’s a culinary match made in heaven – a harmonious blend where the vibrant, cool essence of peppermint beautifully complements the deep, rich intensity of chocolate. This iconic flavor pairing is something I eagerly anticipate all year, making Christmas baking truly special.
This year, these particular cookies were the stars of our holiday goodie plates, shared with cherished friends and wonderful neighbors. The feedback was overwhelmingly positive! One friend even remarked that she initially thought they were brownies, a testament to their incredibly fudgy and remarkably soft texture. Receiving a brownie comparison for a cookie is, in my book, the highest compliment imaginable!
Beyond their exquisite taste, these cookies are a feast for the eyes. The delicate speckles of white and red from the crushed candy canes create a dazzling effect against the smooth, creamy white chocolate dip, almost as if they’re glistening. The striking contrast between the dark chocolate cookie base and the bright, dairy-free white chocolate edges gives them a sophisticated, bakery-quality appearance that will elevate any holiday dessert spread.
What makes these cookies truly exceptional is their inclusive nature. Crafted to be free of gluten, wheat, dairy, egg, soy, peanuts, and tree nuts, they cater to a wide range of dietary needs and allergies. It brings me immense joy to create treats that almost everyone can safely enjoy, fostering a sense of togetherness and celebration during the holidays. I pour my heart into these recipes, and I sincerely hope you find as much delight in them as I do.
Crafting Gluten-Free White Chocolate Dipped Peppermint Cookies
Navigating food allergies and intolerances has become second nature in my kitchen. My son’s wheat allergy and my husband’s gluten intolerance mean that every baked good I create must be completely gluten-free. Achieving a perfect gluten-free texture for cookies can sometimes be a challenge, but with the right flour blend, it’s easily conquerable.
You have a couple of excellent options for your gluten-free flour: you can either utilize my trusted homemade gluten-free flour blend, which I’ve perfected over years of baking, or opt for a convenient pre-made store-bought blend. If you choose a commercial blend, I highly recommend selecting one that is primarily rice, potato, and tapioca-based. These starches provide a good balance of structure and tenderness without the grittiness that some other gluten-free flours can impart. If your blend includes sorghum, that’s an added bonus, as it contributes a lovely texture and mild flavor. Many reliable blends, such as those found at Walmart, fit this description. Remember, a good gluten-free flour mix is key to these cookies’ fudgy, soft consistency.
Ensuring These Peppermint Dipped Chocolate Cookies Are Vegan
Our family’s dietary needs extend to dairy and egg allergies, which means these delightful cookies are also completely vegan. What’s truly remarkable about this recipe is that it requires absolutely NO EGG REPLACER. Yes, you read that right – no flax eggs, no apple sauce, no specialized binders are needed! It’s quite rare to find a vegan cookie that achieves such a perfect texture without some form of additional binder, but these cookies stand on their own, proving just how naturally robust and delicious plant-based baking can be.
For the milk component, I consistently reach for rice milk. It’s a fantastic dairy-free alternative that provides the necessary moisture and contributes to the cookie’s tender crumb without imparting any overpowering flavors. Rice milk is generally allergy-friendly, making it a safe choice for many households. With these simple substitutions, you can confidently serve up entirely plant-based cookies that are free from animal products, offering a delightful treat for everyone to enjoy.
Selecting the Best Dairy-Free and Vegan White Chocolate
Finding a truly delicious dairy-free, top-8-allergen-free, and vegan white chocolate chip has been a quest of mine for years, and I can finally rejoice! The market has thankfully expanded, offering more options for those of us navigating food allergies.
Last year, Nestle introduced a dairy-free white chocolate chip, which was a significant step forward. While it serves its purpose, I’ve found its flavor profile to be acceptable but not my absolute favorite. However, it’s a solid option if it’s the only one readily available, and I’ve often found it at Walmart. Its ingredients are generally simple and allergen-friendly.
More recently, I was thrilled to discover Walmart’s own Great Value Organic White Baking Chips. This is not a sponsored endorsement, but I genuinely appreciate their commitment to simple ingredients and clear labeling. The front of the package proudly states, “free from the 8 major food allergens and artificial colors & flavors,” which is incredibly reassuring for allergy families. Crucially, I find their taste to be much closer to traditional white chocolate, offering a richer and more satisfying experience. For those who meticulously check ingredient lists, here’s what you’ll find:
- Organic cane sugar, organic palm kernel oil, organic sunflower lecithin, organic vanilla extract
While dairy-free white chocolate may not always have the exact same robust flavor as its dairy-filled counterpart, these options are the closest I’ve found. More importantly, they melt beautifully, provide that essential creamy texture for dipping, and serve as the perfect canvas for those festive crushed candy canes. They ensure your cookies not only look stunning but are also safe for your loved ones.
Choosing the Right Candy Canes for Your Chocolate Dipped Cookies
When it comes to candy canes, finding allergy-friendly options is usually quite straightforward, which is fantastic news for holiday bakers. Many candy cane brands, even those not specifically marketed as “allergy friendly,” often have surprisingly simple ingredient lists, making them naturally free of common allergens. I’ve personally had great success finding multiple varieties that fit our family’s needs.
If you prefer to stick to brands that explicitly label their products as allergen-friendly, YumEarth is always a wonderful, reliable choice. They are well-known for their commitment to producing treats free from major allergens. However, don’t hesitate to check the labels of other popular brands; you might be pleasantly surprised. For our family, we rely strictly on label reading for our food allergies. If your specific allergy needs require more detailed information or cross-contact verification, I always recommend contacting the manufacturers directly for their most up-to-date information.
Once you’ve chosen your candy canes, preparing them is simple. You can crush them into a fine powder for a subtle shimmer or into small, chunky pieces for a more pronounced texture and visual pop – the choice is entirely yours and depends on your desired aesthetic. This vibrant topping adds the quintessential peppermint crunch and holiday flair that makes these cookies so special.
Adjusting the Recipe for Non-Dairy-Free Needs
If your dietary requirements are limited to gluten-free only, and you don’t need these cookies to be dairy-free, adapting the recipe is incredibly easy. Simply swap out the rice milk for regular dairy milk, using the same measurements. For the white chocolate, feel free to use your preferred brand of traditional white chocolate chips. This flexibility ensures that everyone, regardless of their specific dietary restrictions, can enjoy these amazing peppermint chocolate cookies.
Can You Prepare the Cookie Dough in Advance?
Absolutely! Holiday preparations can be incredibly busy, and anything that helps streamline the process is a lifesaaver. This cookie dough is perfect for making ahead of time. You can prepare the dough up to a full day in advance, which allows you to split your baking tasks and reduce stress on the main baking day. Just ensure the dough is well-covered when chilling in the refrigerator to prevent it from drying out.
When you’re ready to bake, remember that chilled dough can be quite firm. To make it easier to scoop and roll, let the dough sit out at room temperature for about 15-30 minutes before you begin. This brief resting period will soften it just enough to be perfectly workable, ensuring uniform and beautifully shaped cookies every time.
Tips for Achieving Uniform Cookie Shapes
If you’re aiming for that professional, store-bought look for your cookies – especially when gifting them – a cookie scoop is an absolute game-changer. In my kitchen, it’s the only way to go! It ensures every cookie is consistently sized and perfectly round, which not only looks fantastic but also promotes even baking. My go-to tool, which has faithfully served me for years, is the OXO Good Grips Medium Cookie Scoop. It’s incredibly durable, comfortable to use, and delivers perfectly portioned dough every time. (I even use it for meatballs, proving its versatility!) Trust me, if you’re a baker, this is a must-have gadget. It also makes for a thoughtful and practical Christmas gift for any baking enthusiast!
Are These White Chocolate Dipped Peppermint Chocolate Cookies Truly Allergy-Friendly?
Yes, absolutely! Creating truly allergy-friendly recipes is the cornerstone of this blog, and these cookies are a shining example. They are meticulously crafted to be free from a wide array of common allergens, ensuring that nearly everyone can enjoy them without worry. Based on their labels, these cookies are proudly free of: gluten, wheat, dairy, egg, soy, fish, shellfish, peanuts, and tree nuts. This comprehensive approach makes them incredibly allergy-friendly and suitable for those following a top-8-free diet. It’s a joy to provide a delicious treat that brings smiles to faces, especially when navigating food sensitivities can often feel limiting.
Explore More Gluten-Free & Vegan Christmas Cookies!
The holiday season simply wouldn’t be complete without an abundance of festive cookies! If you love these White Chocolate Dipped Peppermint Chocolate Cookies, you’re in luck. I have a treasure trove of other allergy-friendly recipes designed to help you whip up plenty of delicious cheer in your own kitchen. Dive into these options and get ready to bake some joyous memories:
- Dairy Free Fudge
- Gluten Free Roll Out Sugar Cookies
- Gluten Free Vegan Eggnog Cupcakes with Eggnog Frosting
- Gluten Free Vegan Rice Krispie Reindeers
- Gluten Free Vegan Chocolate Orange Cookies
- Gluten Free Vegan Chocolate Gingerbread Cupcakes
- Gluten Free Vegan Rice Krispie Christmas Trees
- Gluten Free Vegan Rice Krispie Christmas Roll
- Gluten Free Vegan No Bake Chocolate Pretzel Bites
- Gluten Free Vegan Homemade Hot Cocoa Mix
- Gluten Free Vegan Peppermint Patties
- Gluten Free Vegan Coconut Caramels
- Gluten Free Vegan Homemade Oreos
- Gluten Free Dairy Free Peppermint Pie
- If you can have almonds and eggs, check out my friend Erin, from Meaningful Eats, Gluten Free Molasses Cookies. And, if you can do eggs also check out my friend Chandic’s, from This Vivacious Life, Gluten Free Gingerbread.
Gluten Free Vegan White Chocolate Dipped Peppermint Chocolate Cookies
15 cookies
Ingredients
COOKIE INGREDIENTS:
- 1 and 1/4 cups all purpose gluten-free flour mix (see post for options)
- 2/3 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon xanthan gum (omit if your flour blend already includes this)
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup canola oil
- 1/3 cup rice milk
- 1/2 teaspoons vanilla extract
- 1 and 1/2 teaspoons peppermint extract
TOPPING:
- 1 cup dairy free white chocolate chips (see post for two options)
- 1 Tablespoon coconut oil, or safe shortening
- Crushed candy canes
Instructions
Preheat oven to 325°F (160°C). Place parchment paper, or a silicone baking mat on top of a cookie sheet. Set aside.
In a stand mixer, or by hand, whisk the flour, sugar, cocoa, xanthan, baking powder, baking soda, and salt. Mix thoroughly, being sure to work out any lumps of cocoa powder.
Next add the oil, rice milk, vanilla and peppermint extract.
Mix until everything is incorporated, scraping the sides with a spatula as necessary.
The dough will be slightly sticky and oily, so it’s best to use a cookie scoop. Scoop out the dough, roll into balls and place evenly spaced on the cookie sheet.
Bake at the center of the oven for 7-9 minutes. Do not overcook, as they will dry easily. If you start to smell them, run for the oven!
Cookies will still be slightly soft in the center. Remove the pan from the oven and let the cookies continue to set on the hot pan for another 5 minutes. If they poof a bit, take the bottom of a glass cup and lightly tap them flat, if you’re prefer. I like mine to be flat for easier dipping.
Using a spatula, remove the cookies from the hot pan to finish cooling on a wire baking wrack.
While they cool, crush the candy canes into either a fine powder or small pieces, whichever you prefer.
Once the cookies have cooled completely (they can be put in the freezer to speed up the process) make the white chocolate dip.
In a microwave safe bowl, place the white chocolate chips and coconut oil. Melt for 30 seconds at a time, stirring in between each time until everything is smooth and melted.
Dip half of the cookie in the melted white chocolate and set on wax paper. While the white chocolate is still wet, sprinkle on the crushed candy canes. Allow the white chocolate to harden completely before serving or moving off of the wax paper.
Cookies may be kept in an air tight container either in the fridge or room temperature for 2-3 days. Enjoy.
Notes
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.
Nutrition Information:
Yield: 15
Serving Size: 1
Amount Per Serving:
Calories: 202Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 3mgSodium: 122mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
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