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

Gluten-Free Double Chocolate Peppermint Cookies

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


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.


  • 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


  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.


  • 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