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Chocolate Brownie Cookies (Peppermint, Gluten Free)

These chocolate brownie cookies have a fudgy brownie base and are topped with a vanilla peppermint frosting. Did I mention they are gluten free?
Prep Time10 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Brownie Cookies, Chocolate brownie peppermint cookies, gluten free chocolate cookies, gluten free peppermint cookies, Peppermint Cookies
Servings: 20
Calories: 192kcal

Ingredients

Chocolate Brownie Cookie Batter

  • ½ cup chocolate chips
  • ⅓ cup butter
  • ¾ cup coconut sugar
  • 2 eggs
  • 1 cup almond flour
  • ¼ cup cocoa powder
  • ¼ tsp baking soda
  • ¼ tsp salt

Vanilla Peppermint Icing

  • 5-7 mini candy canes crushed
  • ½ cup softened butter
  • 1 ½ cups powdered sugar
  • 1 tsp peppermint extract
  • 1 tbsp almond milk add and additional tbsp if the icing is too thick

Instructions

Chocolate Brownie Cookies

  • Preheat your oven to 350 degrees and line two baking sheets with parchment paper.
  • In a large microwave safe bowl, melt the chocolate and butter together. Microwave in 15 second increments, stirring after each time, until fully melted. Let it cool.
  • Now, whisk the egg and sugar into the melted chocolate mixture.
  • Fold in the dry ingredients: almond flour, cocoa powder, baking soda and salt. Mix until combined and smooth.
  • Scoop 20 cookies on to your prepared baking sheets. Bake for 11-14 minutes.
  • Let the cookies cool while you prepare your icing.

Vanilla Peppermint Buttercream Icing

  • First, crush the candy canes. Take your candy canes and place them in a small zip lock baggy. Using a rolling pin or large spoon, lightly tap on the candy canes until they are crushed. Set aside.
  • Now cream the butter. Make sure your butter is softened and at room temperature. Using a hand mixer or a stand up mixture, cream the butter on low to medium speed.
  • Add the remaining ingredients. Add half of the powdered sugar in with the butter. Cream until smooth. Now add the remaining powder sugar, peppermint extract and almond milk. Beat on low until smooth.
  • Using a spoon or spatula, fold in the candy canes.
  • Spread icing on cooled cookies. Using a pastry knife or a smooth butter knife, spread the icing on top of each cookie.
  • Enjoy! Top the cookies with more crush candy canes (optional, but recommend) and enjoy!