Gluten Free Double Chocolate Peppermint Cookies

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These gluten free double chocolate peppermint cookies are the perfect cookie to sprinkle into your diet this holiday season. They are packed with a soft center, topped with crunchy peppermint and crisp edges to sink your teeth into.

These gluten free double chocolate peppermint cookies need to be added to your holiday baking list. There's nothing quite like the cozy combination of chocolate and peppermint during the holiday season.

The texture of these cookies is soft and fudgy, almost brownie like with melty chocolate in every bite. The peppermint adds a cool, refreshing finish that pairs beautifully with the chocolate. These cookies are so delicious over a cup of easy spicy hot cocoa or this dairy free peppermint mocha frappuccino .

What makes these cookies especially great is how simple they are to make. These cookies are great to gift to neighbors and co-workers. Don't forget to make a batch for yourself. These chocolate peppermint cookies are guaranteed to be bring joy to every chocolate and peppermint lover at the table.

WHY YOU'LL LOVE THIS RECIPE

• Rich, fudgy texture that feels like a cross between a cookie and a brownie.

• Burst of chocolate chips in every bite for extra indulgence.

• Simple pantry ingredients so nothing fancy is needed.

• Peppermint adds the perfect festive touch without being overpowering.

INGREDIENTS FOR GLUTEN FREE DOUBLE CHOCOLATE PEPPERMINT COOKIES

• Gluten free 1 for 1 Flour: You want to use a high quality gluten free flour with xanthan gum. This helps bind the dough together. I am using Bob Red Mill's 1 for 1 flour for this recipe. This recipe has only been tested with this flour.
• Unsweetened Cocoa: This combined with the chocolate chips will give the cookies a super chocolatey flavor.
• Granulated Sugar: Combined with butter and the dough helps create thick and puffy cookies.
• Brown Sugar: Denser than white sugar so fewer air pockets lending to less rise and more spread.
• Butter: Unsalted butter at room temperature is used in this recipe.
• Eggs: Adds structure to recipe.
• Chocolate Chips: This recipe uses dark chocolate chips for that extra chocolate flavor.
• Candy Canes: Peppermint taste and adds that awesome crunch.
• Vanilla Extract: Flavoring additives.
• Baking Soda: Raises the ph in the batter to help brown the cookies.
• Salt: Enhances the flavors.

Scroll down to the recipe card below for quantities used.

HOW TO MAKE CHOCOLATE PEPPERMINT COOKIES

Step 1: Preheat the oven to 350 degrees. In a small bowl, crush the candy canes into small pieces. In a medium bowl, combine the flour, cocoa powder, baking soda and salt.

Step 2: Using an electric mixer on low-medium speed, cream together the butter, sugar, brown sugar, and vanilla in a large bowl.

Step 3: Add the eggs, and mix until completely combined.

Step 4: Add in ¼ of the dry mixture at a time, and beat on low speed until you have a dough texture.

Step 5: Using a cookie scoop, gather dough, then dip into crushed candy canes, and set on a baking sheet, candy cane side up. Space the dough balls 2 inches apart.

Step 6: Bake for 9-11 minutes, then set cookie sheet on cooling rack, and allow cookies to cool completely before removing them from the baking sheet.

EMILY'S TIPS

• Use high quality cocoa powder and dark chocolate chips for the richest flavor.

• The dough is a bit softer than traditional cookie dough so don't be alarmed. This helps the cookies stay moist.

• Be careful not to overbake. The cookies will continue to set as they cool, so take them out when the edges are firm but the centers are slightly soft.

• Wait until the cookies are cooled completely before removing from the rack. By waiting, the cookies will lift easier and the candy cane pieces will set better.

STORAGE

Room temperature: Keep them in an airtight container for up to 4 days.

Freeze: These cookies freeze beautifully! Place them in a freezer friendly bag or container for up to 2 months. Thaw at room temperature or warm up in the microwave for 10-15 seconds before enjoying.

RECIPE FAQ'S

Can the dough be made ahead of time?

Yes, it can be stored in the refrigerator for up to 3 days. Before baking, it needs to be room temperature.

Do I need to chill the dough?

It is not required for this recipe. However, chilling does help prevent spreading and makes for a slightly thicker and chewier cookie.

Can I freeze the dough instead of baked cookies?

Yes! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, just add 1-2 minutes to the baking time.

Can I use peppermint extract if I don't have candy canes?

Yes, you can use it to get that peppermint flavor. You can use ½ teaspoon depending on your peppermint tolerance. You could also add some if you really wanted a minty flavor cookie.

Can these cookies be made dairy free?

Yes, you can replace butter for vegan butter or coconut oil and use dairy free chocolate chips such as the Enjoylife brand.

Are candy canes gluten free?

Most brands are gluten free but check your labels. My favorite gluten, dairy and dye free ones are YumEarth.

MORE HOLIDAY DESSERT RECIPES TO TRY

Easy Peanut Butter Fudge

Peppermint Christmas Bark

Sunflower Butter Buckeye Balls

Hope you enjoy these delicious cookies!

I hope you give these Gluten Free Double Chocolate Peppermint Cookies a try! If you do give this recipe a try, please let me know!

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