Mocha Peppermint Chocolate Chip Cookies

These Mocha Peppermint Chocolate Chip Cookies are as easy as the chocolate chip cookies you have always loved, but are fancy enough for gift giving.

Low FODMAP Serving Size Info: Makes about 40 cookies; serving size 1 cookie

Course: Dessert, Treat

Cuisine: American

Prep Time: 10 minutes

Cook Time: 10 minutes

Chill Time 4 hours

Total Time: 4 hours 20 minutes

Makes: 40 cookies

Calories: 115 kcal

Author: Dédé Wilson

2 1/3 cups (339 g) low FODMAP gluten-free all-purpose flour, such as Bob’s Red Mill 1 to 1 Baking Flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks; 226 g) unsalted butter, at room temperature, cut into pieces
3/4 cup (160 g) firmly packed light brown sugar
3/4 cup (149 g) sugar
1 tablespoon plus 1 teaspoon instant espresso powder
2 teaspoons vanilla extract
2 large eggs, at room temperature
12 ounces (340 g) dark chocolate chips, preferably at least 60% cacao
6, (72 g) standard size 6 to 7 inch (15 to 17 cm) red and white peppermint candy canes or the equivalent of hard candies, 15 cm to 17 cm, chopped (see Tips)

Whisk together flour, baking soda and salt in a small bowl to aerate and combine; set aside.
Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in espresso powder and vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate chips and chopped peppermint candy and beat just until combined. Cover the bowl and chill for at least 4 hours but preferably overnight.
Position racks in upper and lower thirds of oven. Preheat oven to 375°F/190°C. Line two baking sheet pans with parchment paper. Form golf ball sized balls and place the cookies 8 per pan, spaced evenly apart. No need to press them down.
Bake for about 9 to 12 minutes or until lightly browned with the edges firmer than the centers, which should be soft. The cookies firm up tremendously upon cooling. Cool cookies still on pans placed on racks. Subsequent batches of dough should be placed on cooled pans. Store cooled cookies in airtight containers for up to 3 days.

Fructans: If you have passed the wheat fructan challenge, you may use conventional all-purpose wheat flour instead of the gluten-free all-purpose flour. Use the weight equivalents for best results.

The only laborious part of this recipe is extracting all the candies from their wrappers! Let the little kids do this, if you have some helpers. Then, to chop, you could chop on a cutting board with a chef’s knife, but the candy tends to fly around. I like to place all the candy in a heavy zip top plastic bag and use a mallet to whack them. If you end up with some powdery bits, you can add it to hot chocolate.

Nutrition Facts

Mocha Peppermint Chocolate Chip Cookies

Amount Per Serving

Calories 115 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g5%

Cholesterol 11mg4%

Sodium 90mg4%

Potassium 8mg0%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 10g11%

Protein 2g4%

Vitamin A 15IU0%

Calcium 2mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.