Gluten Free Dairy Free Peppermint Bark Cookies

Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper.

Roughly chop the 5 oz of Baker's chocolate. Place into a small microwave safe bowl. Microwave on 50% power for 2-3 minutes, stirring occassionally. Add the coconut oil. If it is not completely melted, stir it to melt using the heat from the chocolate. Microwave in 30 second intervals if you need more melting. Set aside to cool while you mix remaining ingredients.

In a large bowl, combine flour, cocoa powder, salt, xanthum gum and baking powder. Stir until well mixed. Set aside.

Place sugars in the bowl of an electric mixer. Add the melted chocolate. Beat on medium speed for 2 minutes. Add the eggs one at a time, beating 30 seconds between each addition. Add the peppermint extract. Turn the mixer to the lowest setting. Slowly add the flour mix. Mix until just combined. Remove from mixer stand and add the chocolate chips. Fold in by hand with a spatula.

Scoop dough into 2" balls (about the size of a golf ball). Place on prepared baking sheet about 2 inches apart. Flatten until they are about ¼ inch thick. Bake in preheated over for 12 minutes. Cool on sheet for 1 minute, then remove to wire rack to cool completely.

After cookies are cool. Melt the white chocolate into a flat dish that measures about 6 inches in diameter. It should take about 3 minutes on 50% heat in the microwave. Dip the top of each cookie in the melted white chocolate (you can dip the bottoms too if you want). Place onto wax paper or parchment to dry. I do three in a row and then sprinkle them with the candy canes, that way the chocolate is still wet enough to be sticky. Continue until all cookies are coated. Let dry completely before handling. Store in an airtight container.

Makes 28 cookies.