These gluten-free chocolate peppermint cookies are a holiday twist on my gluten-free double chocolate cookies, and they’ve been a favorite of mine for years. I used to make batches of these for holiday markets back when I had my gluten-free cookie company almost 10 years ago, and people always came back for more.
These are the easiest holiday cookies I make. They aren’t complicated and the dipped white chocolate and crushed candy canes do all the holiday work. They’re rich, fudgy and always have a spot on my Christmas cookie table.
Why You’ll Love this Recipe
Searching for more gluten-free Christmas cookie recipes? Gluten-Free Christmas Cookies / Gluten-Free Snowball Cookies / Gluten-Free Gingerbread Cookies / Gluten-Free Christmas Pretzel Bark
Ingredients
TIP
Reserve some chocolate chunks to press into the tops of the dough balls before baking. That’s how you get those big puddles of melted chocolate on top.
Ingredient Notes
- Gluten-Free All Purpose Flour: I use Bob’s Red Mill 1-to-1 Gluten Free Baking Flour for this recipe. It already contains xanthan gum, so you don’t need to add any. King Arthur Measure for Measure also works well.
- Cocoa Powder: Use regular unsweetened cocoa powder, like Hershey’s.
- Butter: Make sure your butter is softened to room temperature so it creams properly with the sugars. I use unsalted butter so I can control the salt level.
- Granulated Sugar and Brown Sugar: I use a mix of both for the best flavor and texture. The brown sugar keeps them soft and chewy.
- Peppermint Extract: A little goes a long way. One teaspoon gives you that holiday peppermint flavor without being overwhelming.
- Chocolate Chunks: I like to use a mix of chopped dark chocolate bars and chocolate chips. The irregular pieces give you those big puddles of melted chocolate on top. You can use semi-sweet, dark, or even milk chocolate depending on what you like.
- White Chocolate: I used white chocolate chips for these since that’s what I had on hand. If you’re using real white chocolate bars (the ones with cocoa butter), they’ll melt smoothly on their own. If you’re using white chocolate chips and they’re struggling to melt, add a teaspoon of vegetable oil to help them along.
- Candy Canes: Most regular red and white candy canes are gluten-free, but always check the label. I use Spangler brand since they’re made on dedicated gluten-free equipment.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Absolutely. They’re great plain. The white chocolate and candy canes just make them look more festive for the holidays.
You can, but chopped chocolate gives you those irregular pieces and big puddles of melted chocolate on top. If you use chips, I’d still reserve some to press into the tops before baking.
Nope. You can scoop and bake these right away. No waiting around.
Expert Tips
Storage instructions
Room Temperature: Store in an airtight container at room temperature for up to 3-4 days. The white chocolate might soften a bit if your kitchen is warm, but the cookies will still taste great.
Refrigerator: You can store these in the fridge for up to a week if you want to keep the white chocolate firm. Just know they’ll be a little harder straight from the fridge, so let them sit out for a few minutes before eating.
Freezer (Baked Cookies): Freeze baked cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature for about 30 minutes before serving.
Freezer (Cookie Dough): Scoop the dough into balls and freeze them on a baking sheet until solid, about an hour. Then transfer to a freezer bag and freeze for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time. You can dip them in white chocolate after they’ve cooled.
Serving suggestions
These gluten-free chocolate peppermint cookies pair perfectly with a glass of cold milk or a mug of peppermint hot chocolate.
They look great on a holiday dessert table alongside White Chocolate Macadamia Nut Cookies, Coconut Macaroons, or Lemon Bars.
Package them up as edible gifts with Chocolate Peppermint Bark or Puppy Chow Bars.
If you’re putting together a cookie care package, add some White Chocolate Peppermint Icebox Cookies or Oatmeal Craisin Cookies for variety.
More gluten-free cookies to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Chocolate Peppermint Cookies
Ingredients
- 2 cups (280g) gluten-free all purpose flour - I used Bob's Red Mill 1-to-1 gluten free baking flour
- 2/3 cup (65g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (226g) unsalted butter - softened to room temperature
- 1 cup (200g) granulated sugar
- 3/4 cup (150g) brown sugar
- 2 eggs - 100g
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 2 cups (280g/10oz) semi-sweet or dark chocolate chunks - divided – I used a combo of chopped bars and chocolate chips
For decoration:
- 8 ounces (about 1.75 cups) white chocolate - chopped
- 1/4 cup crushed candy canes - for topping
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven. Preheat to 350°F (177°C). Line 2 baking sheets with parchment paper.
- Mix the dry ingredients. In a large bowl, whisk together 2 cups (280g) gluten-free flour blend, 2/3 cup (65g) cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream butter and sugars. In another large bowl, cream 1 cup (226g) butter, 1 cup (200g) granulated sugar, and 3/4 cup (150g) brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add eggs and extracts. Mix in 2 eggs, 1 teaspoon vanilla extract, and 1 teaspoon peppermint extract until combined.
- Add dry ingredients. Add the dry ingredients to the wet ingredients a little at a time and mix until just combined.
- Fold in chocolate chunks. Stir in 1 1/2 cups of the chocolate chunks, reserving 1/2 cup for topping.
- Scoop the dough. Scoop 2.5-tablespoon portions of dough onto the baking sheets, leaving at least 2 inches between each.
- Top with extra chocolate. Press the remaining chocolate chunks onto the tops of the dough balls.
- Bake. Bake for 10-12 minutes, until the edges are set and the centers still look slightly soft. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Dip in white chocolate. Melt 8 ounces white chocolate in 20-30 second intervals in the microwave, stirring between each. If it's not melting smoothly, add 1 teaspoon vegetable oil. Dip half of each cooled cookie and place on parchment.
- Add crushed peppermint. While the white chocolate is still wet, sprinkle with crushed candy canes. Let set completely.
Notes
- Flour: This recipe was tested with Bob’s Red Mill 1-to-1 and King Arthur Measure-for-Measure. Both contain xanthan gum. I can’t guarantee results with other blends.
- Don’t overbake: Pull them when they still look slightly underdone in the center. They’ll finish setting as they cool.
- White chocolate tip: If using white chocolate chips and they’re not melting smoothly, add 1 teaspoon vegetable oil.
- Storage: Store in an airtight container at room temperature for up to 3-4 days, in the fridge for up to a week, or freeze for up to 3 months.
Nutrition
