Gluten-Free Chocolate Peppermint Cookies Recipe

My Gluten-Free Chocolate Peppermint Cookie recipe is made healthier w/ oat & almond flour and naturally sweetened with maple syrup and coconut sugar without refined sugar. They are topped with melted chocolate and crushed candy canes for the perfect Christmas holiday cookie. They’re chewy on the inside, crispy on the outside, and fun and easy to make.

Gluten-Free Chocolate Peppermint Cookies on a red plate.

My Gluten-Free Chocolate Peppermint Cookie recipe is fast, easy, and made with all-natural ingredients for the perfect holiday cookie! My peppermint chocolate chip cookies are made gluten-free with oat and almond flour and are chewy on the inside and crispy on the outside.

YouTube video

Why You’ll Love This Healthier Chocolate Peppermint Cookie Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Chocolate Peppermint Cookies on parchment paper.

Ingredients & Substitutions

Here is everything you need to make the best-tasting gluten-free chocolate peppermint cookies:

Coconut Sugar: You can substitute with an equal amount of brown sugar or granulated sugar. 

Butter: Replace with an equal amount of coconut oil, ghee, or vegan butter for a dairy-free option.

Maple Syrup: Replace with honey, agave nectar, or brown rice syrup. For a sugar-free option, use a sugar-free maple syrup or a sugar-free sweetener of your choice.

Egg: Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for an egg-free alternative.*

Almond Flour: Replace with an equal amount of oat flour.

Oat Flour: Substitute with almond flour.

Tapioca Flour: Substitute with arrowroot flour or potato starch

Semi-Sweet Chocolate Chips: You can use any variety of your favorite chocolate chips, including dark chocolate chips or milk chocolate chips. Use dairy-free or vegan chocolate chips if you need a dairy-free option.

Coconut Oil: Substitute with any neutral oil like avocado oil or light olive oil.

Crushed Peppermint Candy: You can crush any candy canes or peppermint candies. You can also use crushed nuts, such as almonds or pecans, for a crunchy topping.

*I have not tested this substitution.

Gluten-Free Chocolate Peppermint Cookies on a red plate.

How to Make My Double Chocolate Peppermint Cookies

Step 1: Make the Cookie Dough

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a mixing bowl, combine the wet ingredients, including the coconut sugar, butter, maple syrup, vanilla extract, and apple cider vinegar. Mix until smooth and creamy. Add the egg and mix until incorporated.

Add the dry ingredients, including almond flour, oat flour, tapioca flour, baking soda, and salt. Mix until a cookie dough forms. 

Cookie dough ingredients in a mixing bowl.

Step 2: Shape the Cookies

You have two options for adding the chocolate chips. You can stir them into the batter or drop a few chocolate chips in the bottom of your cookie scoop, then, fill it with batter and release the dough onto your cookie sheet. The chocolate chips in the bottom of your scoop will now be on the top of your cookie.

Press down on each cookie slightly to flatten it since these cookies will not spread very much during baking.

Bake for 10-12 minutes. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Adding chocolate chips to cookie scoop.
Spreading cookie on cookie sheet.

Step 3: Make the Chocolate Topping

In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring until smooth. Alternatively, use a double boiler for melting.

​Smash your candy canes or peppermint candy in a sandwich bag with a rolling pin or other heavy object.

Adding coconut oil to a bowl of chocolate chips.
Melted chocolate chips on a spatula.

Step 4: Assemble the Cookies

Spread a spoonful of melted chocolate on top of the cookie and immediately sprinkle crushed peppermint candy on top of the chocolate before it sets.

Allow the chocolate topping to set before serving. You can place the cookies in the refrigerator for a quicker setting time. Once set, these delicious gluten-free chocolate peppermint cookies are ready to be enjoyed!

Spreading melted chocolate on a cookie.
Sprinkling peppermint candy on a cookie.
Gluten-Free Chocolate Peppermint Cookies on parchment paper.

Gluten-Free Chocolate Candy Cane Cookie Recipe Notes

Oat Flour: You can use store-bought oat flour or blend your own. Add old-fashioned or quick oats to an upright blender or food processor and blend to a fine flour. 

Cookie Shape: These cookies will not spread very much. For best results, gently flatten and round each cookie dough scoop after placing it on the cookie sheet. You can put a few drops of water on your fingertips to keep the cookie dough from sticking.

Melting the Chocolate: Do not microwave the heat-safe bowl of chocolate chips in intervals longer than 30 seconds, or the chocolate can overheat and become thick and dry. Two intervals of 30 seconds should be fine.

Cookie Temperature: These gluten-free cookies taste delicious cold or at room temperature. When served cold, the chocolate topping will have more crunch. When served at room temperature, the chocolate will be softer.

Peppermint Flavor: To increase the peppermint flavor, add 3 drops of peppermint extract to the cookie dough.

Room Temperature Storage: Store the cooled cookies in an airtight container at room temperature. Ensure the container is tightly sealed to maintain freshness and prevent moisture. Moisture can cause the peppermint candies to melt.

Refrigeration: If you plan to keep the cookies for an extended period or if your kitchen tends to be warm, consider storing them in the refrigerator. This can help preserve their texture and prevent the chocolate from melting in warmer temperatures.

Layering with Parchment Paper: When storing multiple layers of cookies, place sheets of parchment paper between the layers to prevent sticking and maintain their appearance.

Freezing: Place the assembled cookies in a single layer in a freezer-safe container or zip-top bag, with parchment paper between the layers. 

Thawing Frozen Cookies: When ready to enjoy frozen cookies, allow them to thaw at room temperature or in the refrigerator. Avoid microwaving, as this can lead to uneven thawing and affect the texture.

How can I make these cookies dairy-free?

Substitute butter with coconut oil, vegan butter, or a non-dairy margarine. Use dairy-free chocolate chips for both the cookie dough and the topping.

What can I use as an egg substitute?

A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) can be used as an egg substitute. Adjust the quantity based on the desired consistency of the dough.

Can I make these cookies without refined sugar?

Yes, the cookie dough is made without refined sugar. Choose organic chocolate chips and peppermint candy canes to avoid refined sugar.

Can I make these cookies ahead of time?

Yes, you can make these cookies ahead of time. Store them according to the provided storage tips, and they should stay fresh and delicious.

Do you love peppermint? Here are more delicious desserts with candy canes:

Best Gluten-Free Chocolate Peppermint Cookies Recipe

Gluten-Free diet-friendly recipe
My Gluten-Free Chocolate Peppermint Cookie recipe is made healthier w/ oat & almond flour and naturally sweetened with maple syrup and coconut sugar without refined sugar. They are topped with melted chocolate and crushed candy canes for the perfect Christmas holiday cookie. They're chewy on the inside, crispy on the outside, and fun and easy to make.
5 from 3 votes
Servings 20
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients
  

Double Chocolate Chip Cookies:

  • 1/2 cup coconut sugar
  • 1/3 cup butter
  • 2 tablespoons maple syrup
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar
  • 1-1/2 cup almond flour
  • 3/4 cup oat flour
  • 1/3 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Chocolate Topping:

  • 1/2 cup chocolate chips
  • 1 teaspoon coconut oil
  • 1/4 cup crushed peppermint candy

Instructions
 

  • Preheat your oven to 350°F. Line a baking sheet with parchment paper.
    In a mixing bowl, combine the wet ingredients, including the coconut sugar, butter, maple syrup, vanilla extract, and apple cider vinegar. Mix until smooth and creamy. Add the egg and mix until incorporated.
    Add the dry ingredients, including almond flour, oat flour, tapioca flour, baking soda, and salt. Mix until a cookie dough forms. 
  • You have two options for adding the chocolate chips. You can stir them into the batter or drop a few chocolate chips in the bottom of your cookie scoop, then, fill it with batter and release the dough onto your cookie sheet. The chocolate chips in the bottom of your scoop will now be on the top of your cookie.
    Press down on each cookie slightly to flatten it since these cookies will not spread very much during baking.
    Bake for 10-12 minutes. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • In a microwave-safe bowl, melt the chocolate chips and coconut oil in 20-second intervals, stirring until smooth. Alternatively, use a double boiler for melting.
    ​Smash your candy canes or peppermint candy in a sandwich bag with a rolling pin or other heavy object.
  • Spread a spoonful of melted chocolate on top of the cookie and immediately sprinkle crushed peppermint candy on top of the chocolate before it sets.
    Allow the chocolate topping to set before serving. You can place the cookies in the refrigerator for a quicker setting time. Once set, these delicious gluten-free chocolate peppermint cookies are ready to be enjoyed!

Video

YouTube video

Notes

Oat Flour: You can use store-bought oat flour or blend your own. Add old-fashioned or quick oats to an upright blender or food processor and blend to a fine flour. 
Cookie Shape: These cookies will not spread very much. For best results, gently flatten and round each cookie dough scoop after placing it on the cookie sheet. You can put a few drops of water on your fingertips to keep the cookie dough from sticking.
Melting the Chocolate: Do not microwave the heat-safe bowl of chocolate chips in intervals longer than 30 seconds, or the chocolate can overheat and become thick and dry. Two intervals of 30 seconds should be fine.
Cookie Temperature: These gluten-free cookies taste delicious cold or at room temperature. When served cold, the chocolate topping will have more crunch. When served at room temperature, the chocolate will be softer.
Peppermint Flavor: To increase the peppermint flavor, add 3 drops of peppermint extract to the cookie dough.

Nutrition

Calories: 201kcalCarbohydrates: 11gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 89mgPotassium: 81mgFiber: 3gSugar: 9gVitamin A: 95IUCalcium: 41mgIron: 1mg
Keyword almond flour, candy canes, cookies, double chocolate, peppermint
Did you make this recipe?Please let me know in the comments below how it turned out 🙂
5 from 3 votes (3 ratings without comment)

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