Rich, glossy, and deeply chocolatey, these Gluten Free Chocolate Peppermint Cookies taste like your favorite brownie all dressed up for the Christmas holiday. Each bite has a soft fudgy center with crisp, shiny edges and a cool peppermint crunch.
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Skill Level: Beginner
Shortcut Central: Freeze scooped dough for holiday prep and bake from frozen anytime.
Flavor Remix: Swap peppermint candies for crushed toffee.
Allergy Watch: Gluten Free, Nut-Free, Dairy Free option
For this cookie, I used two kinds of chocolate to build layers of flavor. Melted chips create a smooth brownie-like base while cocoa powder adds depth and richness.
The secret to their texture is in the whipped eggs. Beating them until pale and fluffy traps air, keeping the cookies soft for days.
Best of all, there is no waiting for the dough to chill. Scoop and bake right away, perfect for last-minute cookie swaps or when the chocolate craving hits hard.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 gluten free flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Butter: Use unsalted butter or reduce the salt added by ¼ teaspoon. Use dairy free baking sticks if needed.
- Cocoa Powder: Use Dutch-process for smooth, bold flavor. Natural cocoa works too, but will be slightly tangier.
- Peppermint Extract: Start with the listed amount; it's potent and easy to overdo.
- Vanilla Extract: Or use an equal amount of vanilla paste.
- Chocolate: Use cocoa powder and chocolate chips. Dairy free chocolate works in the recipe, use if needed.
Chocolate Peppermint Cake
If you like these flavors but want a fancy holiday dessert, check out my GF chocolate peppermint cake!
How to Make Gluten Free Chocolate Peppermint Cookies
A step-by-step visual guide for making gluten-free peppermint cookies. You can skip to the recipe for the full written instructions.
Mix the Dry Ingredients
Whisk or sift the dry ingredients to get rid of any clumps.
Melt the Chocolate and Butter
Start with 1 minute and do 30 second bursts after that. Thoroughly stir until all the chocolate is melted.
Add Cocoa Powder
It will get grainy when you add the cocoa powder. This is okay, it will be fine once whipped.
Whip the Eggs
Whip the egg mixture until you have thick fluffy ribbons. Then mix in the chocolate mixture until smooth.
Combine Wet and Dry Ingredients
Slowly mix in the dry ingredients, remaining chocolate chips and most of the crushed candies.
Bake
Used a lined baking sheet. Add extra candies to the top, if desired.
Recipe Tips
- Crushed candies can stick to unlined pans. Use parchment paper.
- The centers should look slightly soft when you pull them out. They'll firm up as they cool.
- Bake one tray at a time to keep the oven temperature even.
More Gluten Free Christmas Cookies
Make Ahead and Storing
Make Ahead: Scoop dough onto a parchment-lined tray and freeze until solid. Transfer to a freezer bag and bake directly from frozen, adding 1-2 minutes to bake time.
Storing: Keep cookies in an airtight container at room temperature for up to 4 days.
Freezing: Layer cooled cookies between parchment in a freezer-safe container for up to 2 months.
📖 Recipe
Gluten Free Chocolate Peppermint Cookies
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Ingredients
- ½ cup 1:1 gluten-free flour with xanthan gum
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¾ cups semi-sweet chocolate chips divided
- 6 Tablespoons unsalted butter
- ¾ cup cocoa powder
- 3 eggs
- ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- ½ cup peppermint candies crushed and divided
Instructions
- Preheat the oven to 350°F.
- Combine the dry ingredients by stirring together the gluten-free flour, baking powder, and salt in a small bowl. Set aside.½ cup 1:1 gluten-free flour with xanthan gum, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Place 1 cup of chocolate chips and butter in a medium microwave-safe bowl. Microwave on high for 1 minute. Add the cocoa powder and stir until melted. If needed, microwave for another 30 seconds. Stir the mixture until smooth.1 ¾ cups semi-sweet chocolate chips, 6 Tablespoons unsalted butter, ¾ cup cocoa powder
- Meanwhile, place the eggs, sugar, vanilla extract, and peppermint extract in a large mixing bowl. If using a stand mixer, use the whisk attachment. Mix on high until pale yellow and fluffy, about 5 minutes. Add the chocolate mixture and mix on medium-high speed for 2 minutes, until well combined.3 eggs, ¾ cups granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract
- Turn the mixer off and scrape down the sides of the bowl. Switch to the paddle attachment if using a stand mixer. Add the dry ingredients, remaining chocolate chips, and all but 2 tablespoons of the crushed peppermints. Mix on low until just combined, making sure to scrape the bowl to fully incorporate everything.½ cup peppermint candies
- Scoop the dough onto a parchment-lined baking sheet, spacing each scoop about 2 inches apart. Sprinkle the cookies with the remaining crushed peppermint candies. Bake for 5-8 minutes, or until the centers just bounce back when gently pressed. Remove the cookies from the oven and let them cool for 2 minutes, then transfer to a cooling rack to cool completely.
Equipment
- electric mixer or stand mixer
- cookie sheet with parchment paper
Notes
- Be sure to whip the egg mixture until it is very light and fluffy. This will help achieve the best texture when making the brownie cookies.
- Scrape the bottom and sides of the mixing bowl after each addition of ingredients. If the butter is not well mixed into the batter, it will melt out of the sides .
Nutrition
Recipe Questions
No, in my testing I found that it didn't make a difference with this cookie recipe,
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