There’s something magical about the holidays—the twinkling lights, the cozy sweaters, and most of all, the smell of freshly baked cookies wafting through the house. My kids and I have a tradition of making Gluten-Free Chocolate Peppermint Cookies every December, and let me tell you, it’s pure joy. The moment we mix that cocoa powder with peppermint extract, the whole kitchen smells like Christmas. Last year, my youngest got so excited decorating them with crushed candy canes that we ended up with more sprinkles on the floor than on the cookies—but that’s half the fun! These cookies aren’t just delicious; they’re little edible memories that bring everyone together around the kitchen counter.
Why You’ll Love These Gluten-Free Chocolate Peppermint Cookies
Trust me, these aren’t your average holiday cookies. First off, that rich chocolate-peppermint combo? It’s like Christmas in every bite—festive but not overpowering. Second, they’re shockingly easy to make (even my 8-year-old can help with the dough balls). And here’s the best part: no one will guess they’re gluten-free! The texture is just right—chewy centers with crisp edges. I’ve been wrapping them in cute boxes for neighbors every December, and they always disappear first from cookie trays.
Ingredients for Gluten-Free Chocolate Peppermint Cookies
Gathering the right ingredients is half the magic with these cookies. I always separate my wet and dry ingredients before starting—it saves so much time and prevents that frantic “did I add the baking soda yet?” panic. Here’s what you’ll need:
- Dry Ingredients:
- 1 cup packed gluten-free all-purpose flour (I swear by Bob’s Red Mill 1-to-1 blend)
- ½ cup cocoa powder, sifted (trust me, sifting makes all the difference)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Wet Ingredients:
- ½ cup softened butter (use vegan butter sticks for dairy-free)
- ⅔ cup packed dark brown sugar (or coconut sugar for less refined option)
- ½ cup white sugar
- ¼ cup creamy almond butter (sunflower butter works too)
- 1 large egg (or flax egg for vegan)
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract (not flavoring—more on this below!)
- For Decorating:
- 2 candy canes, finely crushed
- 4 oz white chocolate (dairy-free chips melt beautifully)
Ingredient Notes & Substitutions
Let me share my hard-earned baking wisdom about these ingredients. First, that peppermint extract versus flavoring debate—extract has a cleaner, brighter taste that won’t turn medicinal when baked. For gluten-free flour, I’ve found blends with xanthan gum already included (like the one I linked) work best—no gritty texture!
If you’re out of almond butter, any nut or seed butter works, though peanut butter will change the flavor profile. For the sugars, you can go all dark brown sugar if you prefer a deeper molasses note. And if you’re dairy-free, just make sure your chocolate chips and butter substitutes are labeled as such—I’ve made that mistake before and learned the hard way!
How to Make Gluten-Free Chocolate Peppermint Cookies
Okay, let’s get baking! I promise this process is as fun as it is delicious. The first time I made these, I learned a few tricks the hard way—so follow my lead and you’ll have perfect cookies on your first try.
- Cream the butter and sugars in a big bowl until fluffy (about 2 minutes with a mixer). Scrape down the sides—those stubborn butter clumps love to hide there!
- Add the wet ingredients—egg, almond butter, and extracts. Mix just until combined. The batter should smell like a chocolate mint patty at this point—heavenly!
- Gently fold in dry ingredients with a spatula. Stop when you stop seeing flour streaks—overmixing makes tough cookies. The dough will be thick and fudgy.
- Chill for 30 minutes (set a timer!). This prevents spreading and lets flavors meld. I use this time to crush candy canes in a zip-top bag—great stress relief!
- Preheat oven to 350°F and line baking sheets with parchment. Roll dough into 1-inch balls and place 2 inches apart. Sprinkle lightly with candy cane dust.
- Bake 10-13 minutes until edges look set but centers are still soft. They’ll firm up as they cool—don’t overbake!
- Shape immediately using a round cutter if you want perfect circles. This is your 30-second window to nudge any lopsided cookies into shape.
- Cool completely before the fun part—drizzling! Melt white chocolate in 15-second bursts, then zigzag it over cookies with a spoon. Top with more candy cane bits.
Pro Tips for Perfect Cookies
Here’s my baker’s dozen of wisdom: First, crush those candy canes super fine—big chunks will melt into sticky puddles. Second, when mixing dry ingredients, pretend you’re handling egg whites—gentle folds win the race. For the chocolate drizzle, I put melted chocolate in a sandwich bag, snip the corner, and pipe it like a pro (no fancy tools needed!). And if your kitchen’s warm, chill the dough an extra 15 minutes—cold dough means taller, prettier cookies.
Storing and Freezing Gluten-Free Chocolate Peppermint Cookies
Now, let’s talk about keeping these festive treats fresh—because let’s be honest, they rarely last long in my house! For short-term storage, I tuck cooled cookies into an airtight container with a slice of bread (sounds weird, but it keeps them soft for up to 5 days). The peppermint aroma still punches through when you open the lid days later—pure holiday magic.
Want to get a head start on holiday baking? These cookies freeze beautifully! Just layer them between parchment paper in a freezer-safe bag or container. They’ll stay perfect for up to 2 months. When you’re ready to serve, let them thaw at room temperature for about an hour—the white chocolate drizzle stays glossy, and the peppermint flavor stays bright. Pro tip: Freeze some undecorated cookies, then add the chocolate and candy cane topping fresh when thawing—it makes them look bakery-fresh!
Nutritional Information
Just so you know, these nutritional estimates can vary depending on the specific brands and ingredients you use—especially with gluten-free flours and sugar alternatives. I always say homemade treats are about joy first, numbers second! That said, each cookie packs a happy balance of rich chocolate flavor and festive peppermint zing without weighing you down too much. Store-bought versions can’t compete with that!
Frequently Asked Questions
Over the years baking these Gluten-Free Chocolate Peppermint Cookies, I’ve gotten tons of questions—and made plenty of mistakes myself! Here are answers to the most common ones:
Can I use regular all-purpose flour instead?
Technically yes, but you’ll lose that special gluten-free quality that makes these cookies safe for everyone. If you do swap, reduce the flour to ¾ cup since regular flour absorbs moisture differently. The texture will be slightly crisper too—still delicious, but not quite the same chewiness we love!
How do I make these cookies vegan?
Easy-peasy! Use dairy-free butter sticks, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and vegan white chocolate chips. The almond butter is already plant-based—just check labels if allergies are a concern. My vegan friends rave about these holiday treats!
Can I skip the peppermint?
Absolutely—though then they’d just be amazing chocolate cookies! For a fun twist, try orange extract instead for chocolate-orange holiday cookies. Or add espresso powder if you’re craving mocha vibes. Honestly? These are part of our gluten-free Christmas baking tradition now!
Why do my cookies spread too much?
Ah, the classic cookie conundrum! First, make sure your dough chilled fully—30 minutes minimum. Second, check that your baking soda/powder aren’t expired (learned that the hard way). And always use room temp butter—too soft leads to flat cookies. If all else fails, add 1 extra tbsp flour next batch!
Can I freeze the dough instead of baked cookies?
You bet! Scoop dough balls onto a tray, freeze solid, then transfer to bags. When baking frozen dough, add 1-2 extra minutes—no thawing needed! Perfect for last-minute holiday guests or spontaneous cookie cravings.
More Festive Gluten-Free Desserts to Try
If you loved these cookies (and trust me, I get it—they’re addictive), you’ll go crazy for our other holiday goodies. Try my Gluten-Free Peppermint Bark—it’s just 3 ingredients and always disappears first from cookie plates. For something special, these Churro Cheesecake Cookies combine cinnamon sugar crunch with creamy filling—perfect for New Year’s brunch! Happy baking!
Print
Gluten-Free Chocolate Peppermint Cookies
- Total Time: 57 min
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Festive gluten-free cookies with chocolate and peppermint flavors, perfect for holiday gatherings.
Ingredients
- 1 cup gluten-free all-purpose baking flour
- ½ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter (dairy-free or regular)
- ⅔ cup dark brown sugar (can substitute coconut sugar)
- ½ cup white sugar
- ¼ cup almond butter
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
- 2 crushed candy canes
- 4 oz melted white chocolate (dairy-free if needed)
Instructions
- Beat butter and both sugars in a large bowl until combined.
- Add remaining wet ingredients and mix well.
- Incorporate dry ingredients, spooning flour and cocoa carefully.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350°F.
- Roll dough into balls, sprinkle lightly with crushed candy canes.
- Bake on parchment-lined sheet for 10-13 minutes.
- Shape cookies with a round cutter while warm.
- Melt white chocolate and drizzle over cooled cookies.
- Sprinkle with more crushed candy canes.
Notes
- Use peppermint extract, not flavor, for best results.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: gluten-free, chocolate peppermint cookies, holiday treats, Christmas desserts, dairy-free options