Gluten-Free Peppermint Chocolate Chip Cookies
These Gluten-Free Chocolate Chip Cookies with Peppermint are the ultimate festive treat — chewy, rich, and full of decadent chocolate flavor with a refreshing minty twist. Made with a blend of gluten-free and almond flour, cocoa powder, and two kinds of chocolate, these cookies are perfectly balanced and sure to impress both gluten-free and traditional cookie lovers alike.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Total Time: 4 hrs 30 mins
- Yield: 24 cookies
- Category: Cookies
- Cuisine: American
Ingredients
1 ⅓ cups (160 g) gluten-free flour blend (with xanthan gum)
¼ cup (25 g) almond flour
½ cup (45 g) unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ cup (113 g) unsalted butter, at room temperature
¼ cup (50 g) coconut oil, softened but not melted
¾ cup (150 g) light brown sugar, lightly packed
½ cup (100 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon peppermint extract
¾ cup (130 g) semi-sweet chocolate chips
1 ½ cups (260 g) extra chocolate chips or chopped chocolate (for topping)
½ cup (60 g) crushed peppermint candy or candy canes (for garnish)
Instructions
1. In a medium bowl, sift together the gluten-free flour blend, almond flour, cocoa powder, salt, baking powder, and baking soda. Whisk to combine and set aside.
2. In a separate large bowl or the bowl of a stand mixer, beat the butter, softened coconut oil, brown sugar, and granulated sugar together until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition. Beat in the vanilla and peppermint extracts until fully incorporated.
4. Gradually add the dry ingredients to the wet mixture in batches, mixing on low speed until just combined.
5. Fold in the semi-sweet chocolate chips using a spatula.
6. Cover the dough with plastic wrap and refrigerate for at least 4 hours (or overnight for best flavor and texture).
7. When ready to bake, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
8. Scoop about 1 ½ tablespoons of cookie dough per cookie and place onto the prepared baking sheet, spacing them 2–3 inches apart.
9. Bake for 12–13 minutes, or until edges are set but centers still look soft. Do not overbake for chewy cookies.
10. Remove from the oven and immediately top each cookie with extra chocolate chunks and a sprinkle of crushed peppermint candy.
11. Cool the cookies on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
12. Enjoy these festive gluten-free cookies with a mug of hot cocoa or peppermint tea!
Notes
💡 **Baking Tips**
• Chill the dough thoroughly — it enhances flavor and keeps cookies thick and chewy.
• For a stronger mint flavor, increase peppermint extract slightly (up to ¾ teaspoon).
• Sprinkle crushed peppermint just after baking while cookies are still warm so it adheres nicely.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
• Perfect for holiday cookie platters or as edible gifts during the festive season!