Gluten-Free Chocolate Peppermint Cookies Recipe
These Gluten-Free Chocolate Peppermint Cookies are a fast and easy holiday treat made with all-natural ingredients. They’re chewy on the inside, crispy on the outside, and gluten-free, thanks to oat and almond flour. Perfect for festive gatherings or cookie exchanges, they bring a delicious balance of chocolate and peppermint!
My Gluten-Free Chocolate Peppermint Cookie Recipe is perfect for holiday baking. These cookies are made with all-natural ingredients, like oat and almond flour, and combine the classic flavors of chocolate and peppermint for a festive treat. The best part? They’re gluten-free, chewy on the inside, crispy on the outside, and incredibly easy to whip up.
Whether you’re looking for a quick recipe for a holiday cookie exchange or just craving something sweet, these cookies have the perfect balance of flavor and texture. And with the clean ingredients I always use, you’ll love how simple they are to make while still being absolutely delicious. I’ve tested these cookies multiple times, ensuring they’re the best combination of flavors and textures for your holiday season.
Why You’ll Love This Easy Chocolate Peppermint Cookie Recipe
- Perfect holiday flavors: Chocolate and peppermint create a festive, crowd-pleasing treat.
- Gluten-free: Made with oat and almond flour, perfect for those avoiding gluten.
- Easy to make: Quick recipe with simple ingredients, great for busy holiday baking.
- Great texture: Chewy inside, crispy outside—just what a holiday cookie should be!
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.
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.
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.
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.
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!
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.
Do you love peppermint? Here are more delicious desserts with candy canes:
- Peppermint Bark Cottage Cheese Ice Cream
- Healthier Viral Peppermint Chocolate Date Bark
- Gluten-Free Black Bean Peppermint Brownies
- Gluten-Free Chocolate Peppermint Whoopie Pies
- Gluten-Free Peppermint No-Bake Cheesecake
Best Gluten-Free Chocolate Peppermint Cookies Recipe
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!
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