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overhead shot of chocolate mint cookies topped with peppermint

Meaningful Eats

Gluten-Free Chocolate Mint Cookies

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!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings 24 cookies


Dry Ingredients:


  • 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)


  • 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!


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.
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.
MAKE IT NUT-FREE: Use ¼ cup gluten-free 1:1 baking flour in place of the almond flour.
This cookie dough needs to sit in the refrigerator for at least an hour (sorry! I promise it's worth it) or preferably overnight before baking, so plan accordingly. From my experience, gluten-free cookies take a little longer to bake than regular cookies, so don't be deterred from keeping these in the oven for closer to 11-13 minutes.


Calories: 193kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 13mg | Sodium: 93mg | Potassium: 125mg | Fiber: 2g | Sugar: 15g | Vitamin A: 200IU | Calcium: 49mg | Iron: 1.1mg