You will start by mixing the butter with the brown sugar and granulated sugar- You will need a mixer for this (a stand mixer works best). Add the vanilla and eggs. Mix until the butter fluffs up nicely.
Preheat the oven to 350ºF.
Then you will add the cocoa powder and peppermint extract. Mix for an additional minute.
Add the gluten free all purpose flour, baking soda, baking powder, xanthan gum, and salt. Mix for 3 minutes scraping the sides of the bowl halfway through.
Add the chocolate chips and crushed Red Bird peppermint candies. Mix for about 15-20 seconds, just until the chocolate and candy are blended through the mixture.
Line a baking sheet with parchment paper and use a cookie scooper to drop the dough onto the parchment paper (for a fluffier cookie refrigerate the dough between 20 and 30 minutes prior to scooping). Bake for 14 minutes, remove from oven, and allow to cool on a cooling rack for about 20 minutes before serving. This yields 3 dozen cookies (you can also freeze the dough for later use).
Notes
Pro-Tip- Not all Gluten Free Flour is created equal. I only use My Gluten Free All Purpose Flour Blend and I love the results, please give it a try.