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 ⅓ cups gluten-free 1:1 baking flour
- ¼ cup almond flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Other:
- ½ cup butter, room temperature
- ¼ cup coconut oil, preferably in softened solid form
- ¾ cup lightly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 cup chopped Andes Mints , (or Ghirardelli Peppermint Chunks)
- ½ 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!
Chandice says
I made these so many times this Christmas season!! They are so easy to make and so delectable! Thank you for an amazing Christmas cookie recipe!
Sara L says
I made a double batch of these for Christmas. They were delicious, except mine had a thick, brownie-like texture. What did I do “wrong”?
Caroline Bassett says
Another amazing recipe! I made three batches of these this year because everyone in my family loved them so much. They are the perfect mix of chocolate and mint for the holidays. These will be on our list every year!
Erin Collins says
I’m so happy these turned out for you!
Sandra L Meyer says
The G-F Chocolate Mint Cookies were my family’s favorite new cookie for 2020! Thanks, Erin!
Erin Collins says
So happy they turned out for you!
Maddie says
These look PERFECT for Christmas! The texture is amazing and I can’t wait to try your cookies with the addition of peppermint.
Mia says
Can I bake ahead and freeze these cookies for Christmas?
Erin Collins says
Yes that will work great! 🙂
Hazel says
Hi Erin, can I just use butter instead of coconut oil? And one more thing, does it have to be the unsalted one? Thanks
Erin Collins says
Yes all butter should work! And either salted or unsalted will work. I use salted.
Tammy says
These are excellent! I used 1/2c dark brown sugar without increasing the white and they were still plenty sweet. I used Hershey’s Special Dark cocoa which is always my favorite in pretty much any recipe. I doubled the mint extract because I did not use Andes at all….just dark choc chips. Will definitely make again. Thank you!
Kim Eisenberg says
Can coconut sugar be substituted for the brown sugar/granulated sugar? Thanks so much!
Erin Collins says
Unfortunately the texture won’t be quite the same! Sorry about that!
Madison says
I am SO excited about these cookies. I have been craving a yummy, chocolatey, mint cookie this winter and I’m so please with how these cookies turned out!
Sarah says
Have you tried these without the peppermint flavor? Just curious. I’m making these for a friend with food sensitivities. Thanks!
A.A. says
The only thing I’ve really used Enjoy Life chocolate for so far is making cheater frosting for gf, vegan cupcakes. Just let chips melt on cupcakes right out of the oven & smear around with a knife. Works great!
Casey the College Celiac says
Can’t go wrong with chocolate chip cookies! Or granola!
Sarah says
probably chocolate chip cookies with their allergy free chocolate chips!
Amanda J says
I love Enjoy Life chips! I use (or eat) them in cookies, melted as a fruit dip, in cocoa, and by the handful. These cookies look so good!
Dandi D says
I’ve never tried their products before, but I would really like to make some chocolate chip cookies!
Jen says
The zucchini cookies sound amazing
Lisa S says
Brownies!
Cassandra says
We love to use Enjoy Life chocolate chips for cookies, banana ice cream toppings & to stuff dates with! Because we usually get the mini ones, they are very versatile. And with multiple allergies in the house, they are very family-friendly.
Becca Z says
chocolate chunk blondies are my fave thing to make, love those chunks!
Steph says
I love making chocolate chip cookies
Tim says
My favorite thing to make is double chocolate chip cookies. We usually use mixes because they tend to be cheaper than trying to buy the flours and binders separately.
Jennifer C says
I love making gluten-free peanut butter energy bites with the Enjoy Life mini semi-sweet chips! They are my daughter’s favorite.
Celeste says
Wow, these look good! I love how chocolatey they are!
Brianna Wolin says
Does eating them by the handful count as a recipe? 🙂
jberry says
I like using their Dark Chocolate minis on top of Oatmeal Blondies.
Lisa H. says
I would love to try to make desserts that have more whole ingredients in them! Love your posts!
Lesly f says
chocolate chip cookies my kids favorite
Stephanie S. says
These cookies look so good. I love using the Enjoy Life mini chocolate chips in muffins and cookies.
Mary says
You had me at chocolate and mint!
Kayley says
I use enjoy life chocolate chips in my pancakes!
Wehaf says
I love to make trail mix with chocolate chips – I put cranberries, roasted peanuts, and GF pretzels in, too.
Amy B says
Chocolate chip cookies are my fave!
Susanna Austin says
A chocolate chip cookie skillet!
Hannah says
Lovely looking cookies! I think my favorite thing to make with chocolate is brownies!!
Rachel Fuller says
I love using Enjoy Life Foods chocolate for chocolate chip pancakes! So tasty
april says
I love making gluten-free chocolate chunk cookies with their chocolate chunks!
Margaret E Clegg says
Enjoy Life Foods Chips are great in anything, but I love the mini chips in mini muffins!
Corrine says
I like to use it in chocolate chip cookies. =)
Lydia Claire says
I like to melt the chocolate to drizzle over macaroons!
Dee Johnson says
I love making chocolate chip banana bread muffins.
Brianna Hobbs says
Chocolate and mint is always a win in my book. Especially double chocolate.
Nicole Dawson says
One can never have too much chocolate in a cookie!
Lane says
Hello, I can’t use coconut oil due to an allergy. How would you recommend substituting vegetable oil (1:1 ratio or something else)? Any help would be appreciated. Thanks!
Erin Collins says
You could use all butter, vegan butter or palm shortening. I wouldn’t use a liquid oil like vegetable oil though!
Lane says
Thank you! Made these the other day and they were AMAZING. Celiac here and so often gluten-free recipes are dry, but these so so good. Can’t wait to make them again!
Anna Charocopos says
Made these cookies the other day and they were great! thank you!
Erin Collins says
I’m so glad they turned out for you! 🙂
Anna says
Hi Erin!! You literally read my mind!! I just saw these cookies in a food network magazine and was wondering if I could make them gluten free! They look amazing!! Btw is there any way I could cut back on the sugar without affecting the texture? Thanks so much keep up the great work!! 🙂
Anna says
Yum!! Made these yesterday and wow they are delicious!! One thing though, I thought I was making them pretty big but ended up making 46 cookies so they must have been smaller than yours. I still baked them the same amount of time and they did come out a little bit dry but still delicious! Next time I will reduce the baking time! Also, I used erythritol/stevia for the white sugar 🙂 Thanks so much Erin!!