Top 9-Free Chocolate and Peppermint Sugar Cookie Bark

Ah yes, the holiday season is upon us, and you know what comes with it. Chocolate, cookies, and candy canes. This Chocolate & Peppermint Sugar Cookie Bark recipe satisfies our love for all three. It’s a holiday trio union that will satisfy everyone – Santa included.

The bark begins with a gluten-free and allergy-friendly sugar cookie base. Once cooled, it’s topped with semi-sweet or dark chocolate. We’ll finish the chocolate-coated bark off with crushed candy canes, and a delightful drizzle of white chocolate.

This dessert is a welcome addition to your cookie tray, nestled upon gingerbread men, shortbread, truffles, and all your holiday favorites. You can use a sharp knife to cut it into whatever geometric shapes you desire. Or use your hands to break it apart like traditional bark.

Sugar Cookie Bark Tips

If you’re a big peppermint fan, you can also add 1/4 teaspoon of pure peppermint extract into the dough when you add the vanilla extract. (Or go for 1/2 teaspoon to really up the flavor ante.)

My personal preference is to let the cookie base shine on its own, but luckily, this recipe is versatile enough to suit differing tastes.

This kid-friendly chocolate cookie bark comes together in just a few steps – the longest part is waiting for the chocolate to set. It keeps beautifully in the fridge or freezer, making it perfect for last-minute entertaining and advance holiday prep.

Or, create it as a yummy snack to serve alongside hot chocolate or a latte to get cozy in winter weather.

Chocolate & Peppermint Sugar Cookie Bark

Makes: 15 to 20 servings (depending on pieces’ size)
Free of: top allergens and gluten

Ingredients for Chocolate & Peppermint Sugar Cookie Bark

1 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca flour (plus more for dusting pan)
1/3 cup arrowroot starch
1 1/2 tsp xanthan gum
1/2 tsp plus 1/8 tsp baking powder
1/2 tsp salt
3/4 cup salted dairy-free, soy-free buttery spread (e.g. Earth Balance)
3/4 cup granulated white sugar
2 tbsp dairy-free beverage (e.g. rice or soy milk)
1 tsp vanilla extract
1/4 tsp pure peppermint extract (optional)

Chocolate Peppermint Topping

1 1/2 cups allergy-friendly semi-sweet or dark chocolate chips (e.g. Enjoy Life Foods)
1 tbsp vegetable or canola oil
8 large allergy-friendly candy canes (e.g. YumEarth), crushed into small pieces
1/2 cup allergy-friendly mini white chips (e.g. Enjoy Life Foods)

Instructions for Chocolate & Peppermint Sugar Cookie Bark

For the cookie base, preheat the oven to 350 degrees F. Line a 13X18-inch baking sheet with parchment paper.
Place sorghum flour, millet flour, tapioca flour, arrowroot starch, xanthan gum, baking powder, and salt in a large bowl. Whisk to combine.
Put buttery spread, sugar, dairy-free milk, vanilla extract, and (if using) peppermint extract in a stand mixer or large bowl. Turn the stand mixer (or hand mixer) onto medium-low speed. Then, beat for two minutes on high, until fluffy and well-combined.
Turn the mixer to low. Add the flour mixture. Beat on low once more until well-combined, scraping down sides of the bowl with a spatula.
Turn the dough out onto the prepared baking sheet. Dust a rolling pin with tapioca flour. Roll to about 1/4-inch thick. Bake on oven’s middle rack for 15 to 20 minutes, until the edges are firm. The surface will feel soft and the cookie will still be a light color. Let cool to room temperature on the baking sheet.
Making the topping. First, put the semi-sweet or dark chocolate chips and oil in a microwave safe bowl. Microwave on medium-high heat in 30-second intervals, stirring between each interval, until smooth.
Spread chocolate evenly over the cooled cookie base. Sprinkle with the crushed candy canes. Transfer cookie sheet to the refrigerator to set the chocolate.
Once the semi-sweet or dark chocolate is firm, put the white baking chips in a microwave safe bowl. Microwave on medium-high heat in 30-second intervals, stirring between each one, until smooth.
Remove baking sheet from the refrigerator. Drizzle white chocolate over the darker chocolate and candy cane topping. Transfer the cookie to the refrigerator to set the white drizzle (about 5 minutes).
Using a sharp knife, cut the cookie into medium-sized pieces in any shape. For a more traditional look, you can also break it with your hands.
Serve cold or at room temperature. Leftovers can be refrigerated for up to a week, or frozen for three months.

Photo: Laurie Sadowski

Laurie Sadowski the author of an e-book dedicated to baking science available at https://www.etsy.com/ca/shop/letsbaketogether. Use code ALLERGICLIVING for $5 off.

Laurie Sadowski is the author of The Allergy-Free Cook series and specializes in baking recipe development at www.lauriesadowski.com.