Erin’s Recipe Rundown
Texture: Soft, thick, and perfectly chewy with luscious cream cheese frosting.
Taste: Mint chocolate heaven! Chocolate cookie topped with rich cream cheese frosting + Andes Peppermint Crunch.
Ease: Such an easy and delicious holiday cookie!
Top Tips: Add Andes Peppermint Crunch baking chips to the cookie dough AND frosting to take these cookies to the next level!
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Definitely! These cookies are a hit at every event I’ve brought them too. Nobody will guess they’re gluten-free!
xoxo erin
If you’re a fan of mint chocolate, add these cookies to your holiday baking list ASAP! Made with a rich mint chocolate dough, luscious cream cheese frosting, and chopped Andes Peppermint Crunch, it’s love at first bite!
I use my favorite chocolate cookie base that I use for these gluten-free chocolate mint cookies, gluten-free chocolate crinkle cookies and gluten-free chocolate cookies.
These cookies are one of my favorites for holiday parties, after-dinner dessert, or cookie exchanges. The cream cheese frosting and Andes mints in the dough + topping truly take them to the next level!
Featured Comment
From Chrissa: “These were absolutely delicious and loved them so much, I made another batch because we had so much frosting leftover. My daughter has Celiac and the whole family couldn’t believe these were gluten free. I can’t wait to make more of your recipes!”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Peppermint Frosted Chocolate Cookies
- Storage/Make-Ahead/Freezing Instructions
- Can these cookies be made dairy-free?
- Do you have to refrigerate the dough before baking?
- Can you skip the almond flour?
- Can you use a different frosting?
- Can you use other mix-ins besides Andes peppermint chips?
- More Gluten-Free Holiday Cookies
- Gluten-Free Peppermint Frosted Chocolate Cookies Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free peppermint frosted chocolate cookies. See the recipe card below for exact measurements.
- Gluten-free flour and almond flour: These cookies turn out best when you use a combination of high-quality gluten-free measure-for-measure baking flour and almond flour. Look for a gluten-free flour blend that contains xanthan gum. This is my favorite brand.
- Andes Peppermint Baking Chips: You can use Andes Peppermint Crunch Baking Chips or chopped Andes Peppermint Crunch Thins for these cookies. Both options are available seasonally at most grocery stores. I like to stock up whenever I see them!
- Cocoa powder: For a richer, more vibrant chocolate flavor, use a high-quality unsweetened cocoa powder, such as Ghirardelli.
- Cream cheese and sour cream: Both of these ingredients add a rich tang to this frosting that perfectly complements the chocolate peppermint flavor. Don’t skip these ingredients, they’re what make this cookie so special!
- Andes Peppermint Baking Chips: You can use Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Thins for the topping. If using the Crunch Thins, be sure to chop them before sprinkling over the cookie.
You also might like this peppermint oreo pie (made with gluten-free oreos!), peppermint crispy treats and these gluten-free mint brownies.
How to Make Gluten-Free Peppermint Frosted Chocolate Cookies
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
- Mix dry ingredients: Combine dry ingredients in a bowl and set aside.
- Cream butter and sugar: Combine butter, coconut oil, brown sugar, and white sugar until fluffy. Add eggs and extracts.
- Combine wet and dry ingredients: Add dry ingredients into the wet ingredients until combined. Mix in Andes Peppermint Crunch and chocolate chips. Refrigerate for at least 2 hours, or up to 3 days.
- Scoop dough onto baking sheet: Scoop dough into round balls onto a prepared baking sheet.
- Bake: Bake bars for 10-12 minutes and transfer to a wire rack to cool.
- Make frosting: Beat cream cheese and sour cream until creamy. Add other frosting ingredients until combined.
- Frost cookies: Frost cookies and sprinkle with more Andes Peppermint Crunch. Chill before serving. Enjoy!
Storage/Make-Ahead/Freezing Instructions
- To Store: Store cookies at room temperature in an airtight container for up to three days.
- To Make-Ahead: You can make the dough up to three days in advance. Store in the fridge and when ready to bake, remove the dough from the fridge and scoop dough balls onto a baking sheet. Bake as usual.
- To Freeze: Store unfrosted cookies in the freezer for up to three months. Let thaw at room temperature, then frost before serving.
Can these cookies be made dairy-free?
To make these cookies dairy-free, use dairy-free butter and cream cheese alternatives. Note that regular chocolate chips and peppermint crunch chips both contain dairy, so you’ll need to use dairy-free alternatives like Lily’s or Enjoy Life. (Lily’s even makes a white chocolate peppermint baking chip that could be used as an alternative to Andes mints)
Do you have to refrigerate the dough before baking?
Yes, refrigerating the dough is crucial for this recipe! It helps hydrate and firm up the gluten-free dough, making it easier to handle and preventing the cookies from spreading too much during baking. A minimum of 2 hours is recommended, but you can refrigerate it for up to 3 days.
Can you skip the almond flour?
Yes, you can omit the almond flour, but it adds a nice texture and flavor to the cookies. If you omit it, replace it with an additional ¼ cup (about 30g) of your gluten-free flour blend.
Can you use a different frosting?
I think the cream cheese frosting is what makes these cookies amazing, but if cream cheese frosting isn’t your favorite, you can use a simple buttercream frosting or even a chocolate ganache.
Can you use other mix-ins besides Andes peppermint chips?
If you can’t find Andes Peppermint Crunch Chips, you can swap them out for another brand of peppermint chips, or mix-ins like crushed candy canes.
More Gluten-Free Holiday Cookies
Gluten-Free Peppermint Frosted Chocolate Cookies
Ingredients
Dry Ingredients
- 1½ cups (225g) gluten-free measure-for-measure flour
- ¼ cup (25g) almond flour
- ½ cup (41g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Other
- ½ cup (113g) butter at room temperature
- ¼ cup (56g) coconut oil at room temperature
- ¾ cup (160g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ½ cup (85g) semi-sweet chocolate chips
- ½ cup (85g) Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Thins, chopped
Cream Cheese Frosting
- 8 ounces (226g) cream cheese at room temperature
- ½ cup (113g) butter at room temperature
- 2 tablespoons sour cream
- 3 ½ cups (360g) powdered sugar
- 1 teaspoon vanilla extract
- pinch of kosher salt
- 1 tiny drop red food coloring
- Chopped Andes Peppermint Crunch Thins for topping
Instructions
For the cookies:
- In a medium bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, or using a hand mixer, beat the butter, coconut oil, granulated sugar and brown sugar together until smooth.
- Add the eggs, vanilla extract and peppermint extract and beat on medium until light and fluffy, about 2-3 minutes.
- Add the dry ingredients to the wet ingredients and mix until combined, scraping down the bottom and sides of the bowl halfway through. Mix in the chocolate chips and Andes Peppermint Crunch.
- Cover the bowl and refrigerate the dough for at least 2 hours, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set, but the centers are still soft.
- Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
For the cream cheese frosting:
- In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese, butter and sour cream on medium-high speed until creamy, about 2 minutes. Add the powdered sugar, vanilla, salt and red food coloring and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes.
- Frost the cookies as desired. Sprinkle with more Andes Peppermint Crunch. Chill in between serving. Enjoy!
Notes
-
- To Store: Store cookies at room temperature in an airtight container for up to three days.
-
- To Make-Ahead: You can make the dough up to three days in advance. Store in the fridge and when ready to bake, remove the dough from the fridge and scoop dough balls onto a baking sheet. Bake as usual.
-
- To Freeze: Store unfrosted cookies in the freezer for up to three months. Let thaw at room temperature, then frost before serving.
- Dairy-Free: Use dairy-free butter and cream cheese alternatives. Use Lily’s or Enjoy Life chocolate chips and Lily’s white chocolate peppermint baking chip as an alternative to Andes peppermints.
I made these for my dad who has celiac disease and he loved them!! They are my favorite gluten free cookies so far and he said you can’t even tell that they are gluten free!
Hi Lyla, thanks so much for the review! We’re so glad your dad enjoyed them!
Could I add espresso powder to make it a mocha cookie? Would the temp or time baking need to change to allow for extra dry ingredient of the powder?
These were absolutely delicious and loved them so much, I made another batch because we had so much frosting leftover. My daughter has Celiac and the whole family couldn’t believe these were gluten free. I can’t wait to make more of your recipes!
Wow, we’re so happy to hear how much you all loved the recipe, Chrissa! Thank you so much for sharing your kind feedback with us!
Would these work using cookie cutters?
Hi Katie, good question! We haven’t tested it out with cookie cutters, but the dough may be too soft and not hold it’s shape well since this recipe is designed to be rolled into dough balls. Softer dough will spread more when baked. If you decide to give it a try, we’d love to hear how it goes!
Made these this past weekend for our family cookie swap, they were great!
We’re so happy to hear they were such a hit, Caitlin! Thank you for sharing your positive experience with us!
Will it taste & work just as well with All Purpose flour for all of the flour required?
Hi Debbie, we haven’t tried regular all-purpose flour ourselves, but it should work as a 1:1 replacement for the gluten-free flour. We hope you enjoy the cookies!
My daughter is allergic to nuts so we can’t use the almond flour. Would adding another 1/4 of the gf flour change the recipe a lot? Thanks!
Hi Laura, yes you can replace the almond flour with more gf flour without big changes. We hope you and your daughter enjoy the cookies!
Erin,
What can I use in place of the coconut oil ?
Tank you, Jane
Hi Jane, butter would be the best sub for coconut oil. You can use a neutral oil instead, but keep in mind that the cookies will spread more if using an oil that is liquid at room temperature. We hope these ideas help! Happy baking!