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 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 we have to make at least twice every December.
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.
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!
Gluten-Free Cookie Tips
- Refrigerating the dough keeps it from spreading too much when baking. Also, gluten-free flours don’t absorb fat as well as regular flour, so the extra resting time prevents dry, chalky cookies.
- Xanthan gum is necessary in most gluten-free cookie recipes to help stabilize the dough and keep the finished cookies from falling apart.
- Longer baking time is sometimes needed, so keep an eye on the cookies and don’t be afraid to leave them in the oven for 2-3 minutes more than you would regular ones.
Want more gluten-free treats? Make these family-favorite Lace Cookies! They’re crispy, buttery, and perfect with a mug of Dairy-Free Hot Chocolate. These Peppermint Christmas Rice Krispie Treats are also easy and crowd-pleasing!
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Gluten-Free Chocolate Mint Cookies
Ingredients
Dry Ingredients:
- 1 1/3 cups gluten-free 1:1 baking flour
- 1/4 cup almond flour
- 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 in softened solid form
- 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 Ghirardelli Peppermint Chunks)
- 1/2 cup chocolate chips
- crushed peppermint candy or candy canes for topping, (optional but delicious)
Instructions
- In a medium bowl, whisk together the dry ingredients. Set aside.
- In the bowl of a stand mixer (or in a large bowl with an electric hand mixer), add the butter, coconut oil, brown sugar, and granulated sugar. Cream together until well-mixed, 2-3 minutes.
- Add the eggs, vanilla extract, and peppermint extract. Beat to fully combine. With the mixer running on low, slowly add the dry ingredients in 3 additions, beating well after each addition.
- Stir in the Andes mints and chocolate chips. Cover and refrigerate the dough for at least 1 hour and preferably overnight.
- When you're ready to bake the cookies, preheat the oven to 350F. Line two large, rimmed baking sheets with parchment paper or silpat liners. Scoop the dough and shape into heaping tablespoon-sized balls (I use a #40 cookie scoop). If using the crushed peppermint candy, gently roll the tops into the additional crushed mints, pressing lightly into the plate or bowl of crushed mints so they stick to the top of the cookie dough ball
- Place the dough balls a couple inches apart on the prepared baking sheets. Bake for 11-13 minutes, until the edges are set and the center is mostly set. Cool the cookies for 3-4 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!
