• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Emily's Wholesome Kitchen

  • Home
  • About
    • About Emily’s Wholesome Kitchen
    • My Healthy Journey
    • Privacy Policy + Terms of Use
  • Recipe Index
    • Appetizers and Snacks
    • Breakfast
    • Dessert
    • Drinks
    • Gluten-Free
    • How to Make Series
    • Main Dishes
    • Sauces
    • Side Dishes
    • Whole 30
  • Contact Me
  • Navigation Menu: Social Icons

    • Email
    • Instagram
    • Pinterest

Gluten-Free Double Chocolate Peppermint Cookies

December 20, 2022 by Emily Leave a Comment

Sharing is caring!

  • Share
  • Tweet
  • LinkedIn
  • Email
Jump to Recipe·Print Recipe

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.

Double chocolate peppermint cookies on wooden board with candy canes surrounding board with a red and white towel in background

These gluten free double chocolate peppermint cookies need to be added to your holiday baking list. They are crunchy on the outside and chewy/soft in the middle. The crushed candy canes mixed with the cocoa and chocolate chips is absolutely delicious over a cup of easy spicy hot cocoa or this dairy free peppermint mocha frappuccino . The crushed candy canes give it the minty crunch that is so wonderful. These cookies are great to gift to neighbors and co-workers. Don’t forget to make a batch for yourself.

Ingredients Needed

  • Gluten free 1 for 1 Flour- You want to use a high quality gluten free flour with xanthum 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- Strengthens and helps bind flour.
Ingredients in bowls for the double chocolate peppermint cookies

How to Make

Preheat the oven to 350 degrees.

In a small bowl, crush the candy canes into small pieces.

In a medium bowl, combine flour, cocoa powder, baking soda, and salt.

Flour, brown sugar, baking soda, salt and sugar in bowl

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

Butter, brown sugarx sugar and vanilla extract getting creamed together with hand held mixer

Add the eggs, and mix until completely combined.

Eggs added to mixture being beaten

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

Mixture being added and combined with hand held mixer

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.

Mixture in bowl, crushed candy canes in bowl, rolled ball on baking sheet with peppermint on top

Bake for 9-11 minutes.

Chocolate cookie balls on baking sheet with peppermint candy cane chips on top

Set cookie sheet on cooling rack, and allow cookies to cool completely before removing them from the baking sheet.

Tips/Variations

  • Wait until cookies are cooled completely before removing from rack. If you try to remove them while they are warm the cookies may fall apart. If you wait, they will lift easier and the candy cane pieces will set better.
  • The dough is a bit softer than traditional cookie dough so don’t be alarmed. This helps it be moist.
  • In place of candy canes, you can use peppermint extract to give it that minty flavor.
  • If wanting to make dairy free, sub out the butter for vegan butter or coconut oil. You can also use dairy free chocolate chips.
  • If not gluten free, you can use regular all purpose flour.
Gluten free double chocolate peppermint cookies on wooden board surrounded by candy canes and red and white dish towel

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.

How do I store these cookies? On the counter in an airtight container for up to 4 days. In a freezer friendly container or bag for up to 4 months.

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 1/2 tsp 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.

Close up of baked cookie on wooden board with candy cane next to cookie

Hope you enjoy these delicious cookies!

Let me know in the comments how you enjoyed these gluten free double chocolate peppermint cookies.

More holiday recipes:

Easy Peanut Butter Fudge

Peppermint Christmas Bark

Sunflower Butter Buckeye Balls

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up of baked cookie on wooden board with candy cane next to cookie

Gluten-Free Double Chocolate Peppermint Cookies


  • Author: Emily
  • Total Time: 90 minutes
  • Yield: 48 cookies 1x
  • Diet: Gluten Free
Print Recipe
Pin Recipe

Description

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.


Ingredients

Scale
  • 2 cups 1 for 1 gluten free flour
  • 1/3 cup unsweetened cocoa
  • 1 cup butter (2 sticks)
  • 2 eggs
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 12oz bag chocolate chips
  • 6 candy canes crushed
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp salt

Instructions

  1. Preheat oven to 350 degrees.
  2. In a small bowl, crush the candy canes and set aside.
  3. In a medium bowl, combine flour, cocoa powder, baking soda and salt.
  4. In a large bowl, using an electric mixer on low-medium speed, combine butter, sugar, brown sugar and vanilla extract together.
  5. Add in the eggs until all is combined.
  6. Add in 1/4 cup of the dry mixture at a time and beat on low speed until you have the dough texture.
  7. Using a cookie scoop, gather dough then dip into the crushed candy canes. Set on a baking sheet candy cane side up. Space the balls 2 inches apart.
  8. Bake for 9-11 minutes.
  9. Allow cookies to cool completely before removing from baking sheet.

Notes

  • Allow cookies to cool for one hour before removing from baking sheet or they might fall apart.
  • Peppermint extract can be used in place of candy canes.
  • Baking times may vary depending on oven.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: double chocolate peppermint cookies, peppermint cookies, chocolate peppermint cookies

Did you make this recipe?

Tag @emilyswholesomekitchen on Instagram and hashtag it #emilyswholesomekitchen

Sharing is caring!

  • Share
  • Tweet
  • LinkedIn
  • Email

Filed Under: Dessert, Gluten-Free Tagged With: chocolate peppermint cookies, christmas oookies, gluten free, holiday baking, minty cookies

Previous Post: « Caramelized Pecan and Sea Salt Fudge

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Howdy ya’ll!

I'm so happy you are here! I'm Emily the photographer, recipe developer and content creator behind Emily's Wholesome Kitchen. Here you will find healthy, simple real food based recipes that are wholesome, nourishing and flavorful. I also share tips and ways to live a more natural lifestyle when it comes to wellness from inside the kitchen. Let's get cookin'. Learn more about me here

Emily: View My Blog Posts

Footer

Recent Posts

  • Gluten-Free Double Chocolate Peppermint Cookies
  • Caramelized Pecan and Sea Salt Fudge
  • Dairy-Free Chicken Apple Sausage Breakfast Casserole
  • Easy Healthy Pumpkin Pie Smoothie
  • Paleo Skillet Peach Crisp
  • Healthy Gluten-Free Zucchini Cranberry Bread

Copyright © 2023 Emily's Wholesome Kitchen on the Foodie Pro Theme

0 shares