Chocolate plus peppermint must be the world's favorite flavor combination when it comes to the holidays. I know it is mine! Once again I put a lot of thought into this recipe to make sure the cookie crumb was fudgy and brownie-like, while having the right balance of peppermint + chocolate flavors. Just the right amount of spread and rise, and full of chocolate chunks that melt when baked and create a soft canvas to push candy cane crumbs into. Chocolate Peppermint Brownie Cookies have arrived! Wonderfully vegan, dairy-free, egg-free, and gluten-free! You can even enjoy one of these cookies on a low-FODMAP diet.
I've been making Chocolate Peppermint cookies for years, but each year I would try someone else's recipe and convert it to gluten-free. Some of them work OK, but I find that after a day of sitting around, they become hard and sandy; just a little too dry for me. I wanted a fudgy cookie that maintains its chewiness after a couple of days, because, after all, I make lots of cookies during the Holiday season, and they're going to be around for several days. So, I decided to develop my own recipe. These Chocolate Peppermint Brownie Cookies hit the nail on the head. I'll be making them every Christmas from now on. No more need to search for a recipe and attempt converting it not knowing if they'd really turn out right!
One of the things that makes me procrastinate making these is unwrapping and crushing candy canes. It just seems like such a pain. But, this year I tried something that worked to reduce the tediousness of this. I put my candy canes, complete with their individual wrappers in a large ziplock bag and began bashing them with my rolling pin until they were all small pieces. The individual candy cane wrappers then come right out, fully intact. Just shake out any excess crumbs and pull out the plastic. Voilà! Couldn't have been easier!
FODMAPs: There are no high-FODMAP ingredients in these Chocolate Peppermint Brownie Cookies, vegan, gluten-free. The almond flour is the only thing to be cautionary of, and it is such a small amount per cookie, you could probably eat 10 of these and still remain low-FODMAP. I don't recommend that, however, because that would be a ton of fat and sugar and both can be bothersome to people with IBS, even though they are not technically high in FODMAPs. Have one for a treat and bring the rest to a cookie exchange! Everyone will love them!
If you make this vegan, gluten-free, low-FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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