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Gluten Free Chocolate Peppermint Cookies

These gluten free chocolate peppermint cookies are the ultimate Christmas cookie. They're chewy with the perfect balance of chocolate and peppermint and just sweet enough. Plus, they're completely dairy & gluten free!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 24 cookies
Author: Claire Cary






  • Preheat the oven to 350 degrees Fahrenheit. 
  • In a large bowl, beat together all of the wet ingredients with an electric mixer
  • Beat in all of the dry ingredients just until a dough forms, be sure not to over mix. Scoop and level to measure, don't measure straight from the bag.
  • Let the dough set in the fridge for 10-30 minutes to make it easier to scoop. 
  • Use a small cookie scoop or a spoon and use your hands to roll into balls. Dip the top in crushed candy canes (try not to go overboard or the cookies will end up kind of soggy). If you do not have a cookie scoop, I suggest using a metal spoon to scoop the dough and then using slightly damp hands to roll into balls. The dough can stick to dry hands pretty easily, but damp hands make it much easier!
  • Place on a baking sheet lined with parchment paper and bake for 11-14 minutes. With my oven, the cookies do best at 12 minutes, but all ovens are different. The cookies will continue to harden as they cool, so let them sit and cool before eating or adding the melted white chocolate. If you want the cookies to stay chewy, 11-12 minutes is ideal. This recipe makes 24 cookies, but most cookie sheets only fit 12. Avoid putting two cooking sheets  in the oven at the same time, it's best do to one at a time to ensure they cook properly. 


High quality dairy free white chocolate is hard to come by unfortunately! The one I used melts really well and tastes great when drizzled on the cookies, but I personally was not a fan of how it tasted raw. If you find a brand you love, leave a comment and let use know!
Be sure to use peppermint extract, not peppermint flavor. Peppermint flavor is diluted and won't yield quite the same end result. If you can only find peppermint flavor, I'd suggest using a smidge extra so the flavor really comes through.
I used Bob's Red Mill Gluten Free All Purpose Baking Flour in the blue bag. You can try other GF all purpose flours, but they will not all yield the same result,
To keep these cookies soft and fresh for as long as possible, allow them to cool completely and then store them in an air tight container at room temperature for about 5 days.
To ensure an even size to all of the cookies, use a small cookie scoop (I used the smallest of these) and then use your hands to roll into even balls.
To make these cookies vegan, you can sub the egg for a flax egg or use another kind of egg replacer. The texture will be quite different if you omit the egg, but still delicious!


Serving: 1cookie | Calories: 157kcal | Carbohydrates: 22g | Protein: 2.1g | Fat: 7.1g | Fiber: 1.1g | Sugar: 14.5g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: chocolate cookies, chocolate peppermint cookies, peppermint cookies