Gluten-free chocolate mint cookies are soft, decadent, and full of peppermint flavor. Make this recipe for family or bring them to a holiday cookie exchange!
If you love cookies, these gluten-free chocolate mint cookies are a must-try. They’re rich, tender, and bursting with peppermint — a great treat for holidays, cookie swaps, or any time you want a chocolaty mint dessert.
Gluten-free baking has come a long way. These cookies use a reliable gluten-free 1:1 flour with xanthan gum and a touch of almond flour for chew and flavor. Chopped Andes mints (or peppermint baking chunks) plus chocolate chips create pockets of melty chocolate and bright mint throughout each cookie.
Notes on the Ingredients
- Gluten-free flour: Use a high-quality gluten-free 1:1 baking flour that contains xanthan gum to help bind the dough and give good texture.
- Almond flour: Adds chew and a subtle nutty flavor. For a nut-free version, replace the almond flour with additional gluten-free 1:1 flour.
- Peppermint chocolate: A mix of chopped Andes mints and chocolate chips works wonderfully. Peppermint baking chunks (often available seasonally) are a great alternative if you can find them.
Making Gluten-Free Chocolate Mint Cookies
The method is straightforward: whisk the dry ingredients, cream the fats and sugars, add eggs and extracts, then combine the dry mix gradually so the dough absorbs evenly. One key step is chilling the dough before baking. Chilling allows the gluten-free flour to hydrate fully and prevents excessive spreading, which keeps the cookies thick and tender.
Chill time: Refrigerate the dough for at least an hour; overnight is even better if you have the time.
Crushed Peppermint Candy
For extra texture and holiday flair, press crushed peppermint candy or broken candy canes onto the tops of the cookie dough balls before baking. The topping adds a festive crunch and pretty red-and-white contrast, but the cookies are equally delicious without it.
Gluten-Free Cookie Tips
- Refrigerate the dough: Chilling prevents spreading and helps the flours absorb fat so the cookies don’t turn out dry or chalky.
- Xanthan gum: Most gluten-free cookie recipes benefit from xanthan gum to stabilize the dough and keep cookies intact.
- Watch baking time: Gluten-free cookies can need a couple extra minutes in the oven. Bake until edges are set and centers are mostly set, then allow cookies to finish setting on the pan.
Ingredients
Dry Ingredients:
- 1 1/3 cups gluten-free 1:1 baking flour
- 1/4 cup almond flour (or replace with 1:1 flour for nut-free)
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Other:
- 1/2 cup butter, room temperature
- 1/4 cup coconut oil, preferably softened solid
- 3/4 cup lightly packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 cup chopped Andes Mints (or peppermint baking chunks)
- 1/2 cup chocolate chips
- Crushed peppermint candy or candy canes for topping (optional)
Instructions
- Preheat oven to 350°F. Line two large rimmed baking sheets with parchment paper or silicone liners.
- In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, cocoa powder, salt, baking powder, and baking soda. Set aside.
- In a stand mixer or large bowl with an electric mixer, cream the butter, softened coconut oil, brown sugar, and granulated sugar until well combined, about 2–3 minutes.
- Add the eggs, vanilla extract, and peppermint extract. Beat to combine. With the mixer on low, add the dry ingredients in three additions, mixing well after each addition so the dough hydrates evenly.
- Fold in the chopped Andes mints and chocolate chips. Cover the dough and refrigerate for at least 1 hour (or up to 2 days) to firm up.
- Scoop heaping tablespoon-sized portions of dough (a #40 scoop works well) and place a few inches apart on the prepared baking sheets. If using crushed peppermint, gently press the tops into the crushed candy so it adheres.
- Bake for 11–13 minutes, until edges are set and centers are mostly set. Let the cookies cool on the pan for 3–4 minutes, then transfer to a wire rack to cool completely.
Notes
Gluten-free flour: choose a quality gluten-free 1:1 baking flour that contains xanthan gum for best results. Almond flour adds chew; replace with extra 1:1 flour to make the recipe nut-free.
Timing: This dough benefits from refrigeration, so plan ahead. Because gluten-free cookies sometimes need slightly longer baking, don’t hesitate to add 1–2 extra minutes if needed.
Nutrition (per cookie, approximate)
Calories: 193 | Carbohydrates: 25 g | Protein: 2 g | Fat: 9 g | Saturated Fat: 5 g | Cholesterol: 13 mg | Sodium: 93 mg | Fiber: 2 g | Sugar: 15 g
