Small Batch Peppermint Meltaways Gluten Free
Get ready for a true melt-in-your-mouth holiday cookie! These gluten free peppermint meltaways are like little clouds with a super soft cookie kissed with refreshing peppermint. Finish the small batch of cookies with a pretty pink peppermint frosting to truly evoke the spirit of the holidays!
Servings: 14 Cookies
Calories: 155kcal
Ingredients
Peppermint Meltaways
- ½ cup blanched almond flour
- 6 tablespoons tapioca flour
- 3 tablespoons arrowroot flour
- ⅛ teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- ¼ cup powdered sugar
- ⅛ teaspoon peppermint extract
Peppermint Frosting
- 1 tablespoon unsalted butter, room temperature
- 2 tablespoons unsweetened canned coconut cream, full fat or heavy cream
- ¾ cup, plus 2 tablespoons powdered sugar
- ⅛ teaspoon peppermint extract more or less to taste
- 1 drop pink food coloring
- candy canes, crushed
Instructions
Peppermint Meltaways
- In a small mixing bowl, whisk together the almond flour, tapioca flour, arrowroot flour, and salt.½ cup blanched almond flour, 6 tablespoons tapioca flour, 3 tablespoons arrowroot flour, ⅛ teaspoon salt
- In a medium mixing bowl, add the butter, powdered sugar, and peppermint extract. Using a hand held mixer, beat on medium speed until smooth and creamy. Scrape down the sides of the bowl as needed. Note - See Notes for how to use a stand mixer.6 tablespoons unsalted butter, room temperature, ¼ cup powdered sugar, ⅛ teaspoon peppermint extract
- In increments, sprinkle the dry ingredients over the butter mixture and beat on low speed until all of the flour has been added. Once all the flour is added, turn the speed up to medium and beat until all the flour is incorporated, no dry streaks remain, and a moistened dough forms.
- Cover and chill for at least 1 hour.
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
- Using a tablespoon measuring spoon, scoop and roll into a ball 14 cookies. Place on the baking sheet at least 2 inches apart. Bake the cookies for 11 to 12 minutes, or until the edges are set and look like they are about to turn golden. Do not overbake, or the cookies won't be as soft.
- Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes. Then gently transfer the cookies to the rack to cool completely. The cookies are very delicate!
Peppermint Frosting
- Once the cookies are cool, make the frosting.
- In a small mixing bowl, add the butter and coconut cream. You can swap heavy cream for the coconut cream - though the coconut cream makes the frosting extra creamy. Using a hand held mixer, beat until smooth and creamy.1 tablespoon unsalted butter, room temperature, 2 tablespoons unsweetened canned coconut cream, full fat
- In increments, add the powdered sugar and mix until the frosting is smooth. Add the peppermint extract and a drop of food coloring. Mix to combine. Taste the frosting and add another drop of peppermint as needed.¾ cup, plus 2 tablespoons powdered sugar, ⅛ teaspoon peppermint extract, 1 drop pink food coloring
- Gently frost the cooled cookies and top with crushed candy canes. The cookies can be stored covered at room temperature for 5 to 7 days.candy canes, crushed
Notes
- Serving Size - This is a small batch recipe that can be doubled.
- Yield - The recipe as written using a tablespoon measuring spoon will yield 14 cookies. I do not recommend make the cookies bigger as the cookie centers may not bake all the way.
- Stand Mixer – You can use your tilt head stand mixer and the standard attachments with a small 3 quart mixing bowl. The small mixing bowl is more effective for small batch recipes. Otherwise, the regular size mixing bowl may not mix the butter effectively (it will just smear it along the side of the bowl!)
- Delicate Cookies - As the name implies, these cookies are delicate. Handle gently when frosting.
- Peppermint - If you like a stronger peppermint flavor in the cookies and/or frosting, taste test along the way and add more drops as needed.
- Freezing Cookies - Baked and frosted cookies can be stored for up to 3 months. Place in a single layer in freezer bag (they are delicate!), then thaw at room temperature.
- Freezing Cookie Dough - The peppermint meltaways dough can be frozen for up to 3 months. Form into the cookie balls after chilling and place in a freezer bag. Thaw in the refrigerator.
Nutrition
Calories: 155kcal | Carbohydrates: 20g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 22mg | Potassium: 10mg | Fiber: 1g | Sugar: 15g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 11mg | Iron: 0.3mg