Skip to Content

Gluten Free Triple Chocolate Peppermint Cookies

Gluten Free Triple Chocolate Peppermint Cookies are the ultimate Christmas cookie! They’re easy to make, have a minimal chill time, and are loaded with chocolate, white chocolate, and peppermint!

A stack of gluten free triple chocolate peppermint cookies

Gluten Free Triple Chocolate Peppermint Cookies

These aren’t just your standard Christmas Cookies. I promise.

Nope. These are the mac-daddy of the Christmas cookies this year. Gluten Free Chocolate Peppermint chocolate chip cookies (adapted from my bakery-style gluten free chocolate chip cookies), flavored with vanilla extract and peppermint extract, loaded with chunks of chocolate, baked to perfection, then dipped in white chocolate and sprinkled with crushed candy canes.

Gluten Free Triple Chocolate Peppermint Cookies in a wood Cookie Box ready for gifting

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

Holy night, that is one delicious mouthful to say and to most importantly, to eat. 

I use my favorite Dutch processed cocoa powder from Rodelle to make these cookies. The Dutch processed cocoa powder has got such a deep, rich chocolate flavor that you just can’t get with regular cocoa powder. It’s definitely an essential ingredient here!

The peppermint flavor in the cookies is really good. These gluten free peppermint Christmas cookies taste just like a peppermint mocha from Starbucks. The (optional) white chocolate dip and sprinkle of crushed candy canes just sends them over the top! I highly suggest not skipping it but the amazing flavor doesn’t 100% depend on it.

Triple Chocolate Mint cookies up close.

The BEST recipe for GF Triple Chocolate Peppermint Cookies made from scratch

Looking for more peppermint cookies and treats to try this holiday season? Try my Peppermint Macarons, Homemade Candy Cane Bark, baked Peppermint Mocha Donuts, or Chocolate Peppermint Sandwich Cookies! Clearly, peppermint is my favorite holiday flavor ❤️

ANNND back to cookies before I get totally off track and convince you to do a January Dessert Prep instead of the January Whole30…

Seriously though, when you make this chocolate peppermint cookies recipe, you might want to make extra. Some for gifting but definitely keep a few for yourself.

They freeze really well (even dipped and sprinkled with candy canes). Just let them defrost at room temperature before eating. I may or may not be telling you this from experience because I may or may not have to make another batch to give away because we may or may not have been eating the freezer stash that we may or may not have been saving to give away. Whoops. 

Enjoy!

<< pin this recipe to your Gluten Free Cookies board >>

triple chocolate peppermint cookie made gluten free with a bite taken out
be sure to follow me on instagram and hashtag #whattheforkfoodblog or tag @whattheforkfoodblog – I love seeing what you make!
if you love this easy recipe for gluten free chocolate peppermint cookies, be sure to follow me on social media so you never miss a post:
facebook | twitter | pinterest | instagram | youtube |

email subscription for What The Fork Food Blog
 
A stack of gluten free triple chocolate peppermint cookies

Gluten Free Triple Chocolate Peppermint Cookies

4.62 from 100 ratings
Bakery Style Gluten Free Triple Chocolate Peppermint Cookies are the ultimate Christmas cookie! They’re easy to make, have a minimal chill time, and are loaded with chocolate, white chocolate, and peppermint!
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Total Time: 2 hours 27 minutes
Servings: 18 Cookies
Print Rate Pin

Ingredients

  • 1 1/2 cups gluten free flour blend see note 1
  • 1/2 cup Dutch processed cocoa powder
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup butter melted but not hot
  • 1 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon pure peppermint extract
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups chocolate chips or chocolate chunks divided
  • 8 oz. white chocolate see note 2
  • crushed candy canes

Instructions

  • In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.
  • Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium low speed until completely combined.
  • Mix in the eggs one at a time. Once the eggs are incorporated, mix in the peppermint extract and vanilla extract until the dough is smooth. Then scrape down the bowl with a spatula.
  • Add the dry ingredients to sugar mixture and mix on low until all of the dry ingredients are incorporated. Mix in 1 cup of the chocolate chips/chunks.
  • Cover the bowl with plastic wrap and chill the dough for 6-24 hours.
  • Once the dough has chilled, preheat the oven to 350 degrees and line 2 baking pans with silicone mats or parchment paper.
  • Use a large cookie scoop (3 tablespoons) to portion the cookie dough into 18 cookies. Roll each portion into a round ball then place on the prepared baking mats. Gently press down slightly to flatten the top and add a couple of the reserved chocolate chips to the top.
  • Bake for 10-12 minutes (see note 3).
  • Cool the cookies on the pan on a wire rack for 10 minutes. Transfer the cookies to a wire rack and cool completely before dipping.
  • To dip, melt the white chocolate in the microwave at 50% power for 1 minute. Stir well then continue to melt at 50% power in 20 second intervals, stirring well each time, until completely melted.
  • Dip each cookie in the white chocolate then place on wax paper or a silicone baking mat. Sprinkle with crushed candy cane pieces. Repeat the dipping process until all cookies are dipped.
  • Store at room temperature in an air-tight container for 2-3 days. Dipped cookies can be frozen for longer storage and freshness.

Notes

  1. I use my Nightshade Free Gluten Free Flour Blend in this recipe.  If you use a GF flour that is premixed, such as Bobs Redmill 1:1, you can omit the Xanthan Gum
  2. You can use vanilla almond bark or candy melts in place of the white chocolate, just check your packaging for gluten free info if needed.
  3. I like to bake 6 cookies at a time on the center rack for even baking. I bake in batches leaving the dough in the fridge when not in use.
  4. To freeze the cookie dough, portion your cookie dough out, form into balls, and flatten slightly and press a couple chocolate chips into the dough. Freeze on a sheet pan until completely frozen. Transfer to a freezer bag for storage. Bake the frozen cookie dough for 12-14 minutes.

Nutrition Information

Serving: 1cookie | Calories: 210kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 160mg | Potassium: 91mg | Fiber: 2g | Sugar: 22g | Vitamin A: 161IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren’t always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

Did you make this?Mention @whattheforkfoodblog or leave a comment rating below!

Did you make this recipe? Leave a star rating and let me know in the comments! You can also leave a photo/comment on this pin for others to see.

4.62 from 100 votes (99 ratings without comment)

Leave a comment

If you made this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online.

Sincerely,
Shay

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. Lore says:

    Can you use regular all purpose flour?

  2. Ellen Cullom says:

    5 stars
    Hi Shay, these cookies are such a hit! I’m wondering if you’ve ever tried using white chocolate melting wafers since the white chips can be expensive? Do they taste the same & have the same feel? I’m looking to buy bulk but I’m nervous.
    Thanks!

  3. Latia says:

    These are really phenomenal! So much flavor, so beautiful! They really shine in a Christmas cookie box. Thanks for a great recipe!

  4. Alison says:

    If I use a gluten free flour blend that has xanthum gum included, do I need the additional xanthum gum that is called out in the recipe?

  5. Alexzandra says:

    Would you be able to make this without the xanthan gum?

  6. Amy Murphy says:

    Can you refrigerate the dough overnight?

    • Shay says:

      Yes, absolutely! If you’re refrigerating overnight, I suggest scooping the dough after it’s chilled an hour or 2 and then refrigerating it on a sheet pan. It does get pretty hard to scoop when it’s refrigerated for longer periods.

  7. Denise says:

    Do you still need Xanthan Gum if the GF Flour blend already has it?