If you love cozy baking and classic flavor combinations, these cookies are for you. Rich chocolate and peppermint come together in a pillowy, gluten-free cookie that is perfect for a casual treat and for sharing during the holidays.
Why You Will Love This Recipe
You will enjoy this recipe because it is simple and approachable, with a fun chocolate-melting step! The cookies are tender, chocolaty, and have a refreshing pop of peppermint. They come together quickly using everyday ingredients you likely already have in your kitchen.
Key Ingredients
Here are the essential ingredients for making these cookies. Be sure to have a few simple kitchen tools ready as well, such as an electric mixer, a silicone spatula, cookie sheets, and measuring cups.
Gluten‑free All‑Purpose Flour (with Xanthan Gum)
This gluten‑free flour provides structure and chewiness in place of regular flour. Use a blend that already includes xanthan gum so cookies hold together. Popular brands include King Arthur Gluten Free or Bob’s Red Mill GF all‑purpose flour. You can find GF flour in the baking aisle of larger grocery stores, Whole Foods–style markets, or online retailers like Amazon or specialty gluten‑free food shops.
Unsweetened Cocoa Powder
Cocoa powder adds a rich chocolate flavor to the cookies. Dutch-processed cocoa (such as Guittard, Rodelle, or Ghirardelli) offers a deeper taste, but natural cocoa (such as Hershey’s) works well, too. I use Hershey’s Natural Unsweetened Cocoa, which is widely available and highly rated.
Salt & Baking Powder
These ingredients enhance the flavor of the cookies and help them rise slightly during baking.
Semi-Sweet Chocolate Chips (Gluten-Free)
A high‑quality brand will give the best taste and melt beautifully in cookies. Chocolate chunks or bars usually melt more evenly and give a smoother texture when folded into the dough. Chips work fine if you’re careful and stir frequently. If you don’t need gluten‑free, traditional bars like Ghirardelli or Baker’s are easy to find and deliver rich flavor. For allergy‑friendly or vegan baking, Enjoy Life Mega Chunks are an excellent choice, with high reviews and melting. Enjoy Life Semi‑Sweet Chocolate Mini Chips, LILY’S Semi‑Sweet Baking Chips, or Nestle Toll House Allergen Free Semi‑Sweet Chocolate Morsels are good choices.
Unsalted Butter & Avocado Oil
Butter adds flavor and tenderness, while avocado oil keeps the cookies moist and soft.
Granulated Sugar & Dark Brown Sugar
These sugars provide sweetness and chewiness, with brown sugar contributing a subtle hint of caramel flavor.
Eggs
These bind the ingredients together and add lift; using room-temperature eggs helps them mix more evenly.
Vanilla & Peppermint Extract
These extracts give the cookies their signature flavor. Using pure peppermint extract rather than imitation will deliver a cleaner, brighter taste. It is easy to find in the baking aisle.
Chopped Peppermint Candy or Candy Canes (Gluten-Free)
The peppermint candy finishes the cookies off with a cheerful color, crunch, and flavor.
Variations
You can make these cookies your own with a few simple twists.
Sugar Coating Roll the dough in sugar before baking for a sparkly, decorative finish.
Flavor Enhancements Mix dark cocoa powder with a small amount of espresso powder for a richer chocolate flavor.
Mint Adjustments Swap peppermint extract for spearmint, or skip the mint entirely for a pure chocolate version.
Lower Sugar Reduce granulated sugar by 10–15% for a slightly less sweet cookie.
Mix-ins Substitute the peppermint candy with nuts like pecans or walnuts, or gluten-free peppermint bark.
Instructions
Here’s an overview of how to make these chocolate cookies. Keep scrolling down the page for the full recipe and measurements.
Start by prepping your ingredients. Preheat the oven and line your baking sheets.
1 Mix the Dry Ingredients
Whisk together the flour, cocoa, salt, and baking powder.
2 Melt Chocolate and Butter
Melt the chocolate, butter, and oil together until smooth, then stir in the sugars. Let it cool slightly.
3 Add Eggs and Flavors
Whisk in the eggs one at a time, then stir in vanilla and peppermint extract.
4 Combine Wet and Dry Ingredients
Fold the dry ingredients into the chocolate mixture just until combined. Gently add chopped peppermint and optional white chocolate.
5 Scoop and Bake
Drop scoops of dough onto the baking sheets. I use these 1-tablespoon scoops. Bake until the edges are set, but the centers remain soft.
6 Cool and Dip
Let cookies cool before serving. If you like, dip the tops in white chocolate and sprinkle with crushed peppermint.
FAQs
A 1-to-1 gluten-free baking blend with xanthan gum gives the best texture. I use and recommend King Arthur or Bob’s Red Mill.
Yes, you can freeze the dough in scoops and bake straight from the freezer with a slightly longer bake time.
Gluten-free flour blends vary greatly. If the dough feels dry, add a splash of milk to bring it together.
Yes, cover and chill the dough for 24 hours. Bake from chilled dough for slightly thicker cookies.
Absolutely, just cool your cookies completely, then freeze in a sealed container for up to 1 month.
Tips and Tricks
Use room temperature butter for the best texture.
Add peppermint gradually to avoid overpowering the cookies.
Be careful to not overmix the dough or the cookies may become dense.
Chill the dough if it feels too soft, especially in a warm kitchen.
Measure flour by weight if possible for the most consistent results.
Use high-quality chocolate Enjoy Life ensures is allergy-safe and has good melting properties.
Use high quality white chocolate for topping Baking bars and melting wafers from Ghirardelli give a smooth and glossy result. Avoid adding liquid to the melted white chocolate. Even a small amount of water can cause seizing!
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Recipe
Print
Gluten Free Chocolate Cookie Recipe
- Total Time: 37 minutes
- Yield: 24 cookies 1x
Description
Ingredients
1 cup gluten-free all-purpose flour with xanthan gum
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
8 oz gluten-free semi-sweet chocolate chips
6 tablespoon unsalted butter
2 tablespoon avocado oil
3/4 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup chopped gluten-free peppermint candy
1/4 cup gluten-free white chocolate chips, optional
Instructions
Heat oven to 350°F. Line baking sheets with parchment.
Whisk dry ingredients in a bowl.
Melt chocolate, butter, and oil until smooth. Stir in sugars and cool slightly. Add eggs, then vanilla and peppermint.
Fold in dry ingredients just until combined. Stir in peppermint and optional white chocolate.
Scoop small portions onto baking sheets. Bake for 10 to 12 minutes, until the edges are set. Cool briefly, then transfer to a rack.
For white chocolate topping (optional), chop the white chocolate and melt it slowly in the microwave in short bursts, stirring often to avoid burning. For extra shine and a smooth, professional finish, stir in ½ teaspoon of meringue powder. Dip the tops of cooled cookies, sprinkle immediately with crushed peppermint, and let set at room temperature.
Notes
Use room temperature butter for the best texture.
Add peppermint gradually to avoid overpowering the cookies.
Do not overmix the dough or the cookies may become dense.
- Prep Time: 25
- Cook Time: 12
- Category: Desserts
- Method: Baking
- Cuisine: American
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About Bloom
Cindy Munson is a lifelong sewer, pattern designer, and former graphic design studio owner. She shares approachable, stylish sewing projects through her blog, Be Brave and Bloom. Her mission is to help others discover the joy of making and live a more creative life. Cindy works from her sunny sewing studio in Minnesota, where she lives with her husband of over 30 years.