Gluten-free chocolate mint cookies are soft, decadent, and full of peppermint flavor. Make this recipe for family or take to a holiday cookie exchange!
If I have one true food love, it’s good cookies.
My husband loves these gluten-free oatmeal chocolate chip cookies so much that he requested them for his birthday this year. Even non-gluten-free family members ask me to make them all the time.
When I brought my gluten-free peanut butter cookies to a neighborhood party, people literally thought I was joking when I said they were gluten-free.
And let’s not forget these gluten-free drop-style Christmas sugar cookies, gluten-free chocolate crinkle cookies, gluten-free cut-out sugar cookies and these gluten-free Christmas cracker toffee cookies.
Gluten-free cookies are just as delicious as regular cookies. For real! No need to apologize for your baked goods with a recipe like these gluten-free double chocolate mint cookies. For another version of these gluten-free chocolate cookies, try these gluten-free Halloween cookies.
Notes on the Ingredients
- Gluten-Free Flour: I recommend using a high-quality gluten-free 1:1 baking flour. You want to look for one that contains xanthan gum as a binder. This is my favorite brand.
- Almond Flour: This gives the cookies a chewy texture and yummy flavor. You can swap out the almond flour with with more 1:1 flour to keep these nut-free.
- Andes Mints/Chocolate Chips: For these cookies I like to use a combination of chopped up Andes Mints and chocolate chips. If you can find it, I’m also a big fan of Ghirardelli Peppermint Chunks (for baking). You can find them at Target during the holidays.
Making Gluten-Free Chocolate Mint Cookies
These are pretty simple and straight-forward to make. You’ll want to mix the dry ingredients together and add them gradually to the wet to allow them to absorb.
It’s also really important to chill the dough before baking. This will all the flour to hydrate and will prevent the cookies from spreading too much during baking.
Just an hour in the fridge will do – but you can also chill the dough for up to 2 days.
Crushed Peppermint Candy
I often like to add crushed peppermint candy or candy canes to these cookies before baking. They add a little crunch and festive red/white color.
They’re also delicious without the crushed candy so either way you choose will be delicious!
Second year making these for Christmas! They were such a huge hit last year that I was still making them into February LOL If you want an absolutely perfect peppermint chocolate cookie, this is the recipe to use!
Hi Melissa, we agree these are great any time of year! Thanks so much for your review!
Instead of refrigerating first, can I scoop balls and then freeze them?
Hi Christina, we recommend still refrigerating first to hydrate the dough. From there, you can scoop into balls and freeze them.
Can I use vegan butter in this recipe?
Hi Kerrie, we haven’t tried making this with vegan butter, so we can’t say for certain. Let us know if you try it, we’d love to hear how it turns out!
Hi, what purpose does the coconut oil serve? Have you made it with just butter?
Hi Kelsey, we like to use the coconut oil with the butter to better balance the fat content and create tender, moist cookies that aren’t greasy. You can use all butter if you prefer. We hope you enjoy the cookies!
These are fabulous and addictive! I did not have Andes mints, so I upped my peppermint extract to 1 teaspoon and used 1 1/2 c dark chocolate chips. The almond flour is what keeps these cookies from being cake-like. Such a great, chewy texture and wonderful deep chocolate flavor. Buying Andes mints on next shopping excursion so I can make these again!