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 and gluten-free cut-out sugar cookies we make 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. 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!
I love to make trail mix with chocolate chips – I put cranberries, roasted peanuts, and GF pretzels in, too.
Chocolate chip cookies are my fave!
A chocolate chip cookie skillet!
Lovely looking cookies! I think my favorite thing to make with chocolate is brownies!!
I love using Enjoy Life Foods chocolate for chocolate chip pancakes! So tasty
I love making gluten-free chocolate chunk cookies with their chocolate chunks!
Enjoy Life Foods Chips are great in anything, but I love the mini chips in mini muffins!
I like to use it in chocolate chip cookies. =)
I like to melt the chocolate to drizzle over macaroons!
I love making chocolate chip banana bread muffins.
Chocolate and mint is always a win in my book. Especially double chocolate.
One can never have too much chocolate in a cookie!
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!
You could use all butter, vegan butter or palm shortening. I wouldn’t use a liquid oil like vegetable oil though!
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!
Made these cookies the other day and they were great! thank you!
I’m so glad they turned out for you! 🙂
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!! 🙂
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!!