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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!

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A stack of gluten free triple chocolate peppermint cookies

These aren’t just your standard chocolate peppermint cookies. These aren’t even your standard double chocolate peppermint cookies. 

Nope. These are the mac-daddy of the Christmas cookies this year – Triple Chocolate Peppermint Cookies. 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 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.

These Triple Chocolate Peppermint Cookies are the ultimate Christmas cookie! They’re bakery style chocolate cookies with chunks of chocolate inside. Then they’re dipped in white chocolate and sprinkled with candy cane pieces. They are one of my favorite cookies ever! Easy gluten free cookie recipe from @whattheforkblog - visit whattheforkfoodblog.com for more! #cookies #Christmas #chocolate #peppermint #christmascookies #glutenfree #glutenfreecookies #baking #recipes #glutenfreerecipes

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 ❤️

You could even try your hand at making some homemade peppermint patties, my mom makes some every year and man are they good! So much better than store-bought, for real. I’ve also got my eye on this recipe for paleo-friendly peppermint patties to squirrel away in January when it’s time to re-boot the nutrition but I’m still craving holiday flavors. You can still meal prep dessert 😉🙌🏼🤣

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!

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A gluten free triple chocolate peppermint cookie with a bite taken out

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A stack of gluten free triple chocolate peppermint cookies

Gluten Free Triple Chocolate Peppermint Cookies

Yield: 18 Cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 2 hours
Total Time: 2 hours 27 minutes

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!

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

  1. In a medium bowl, whisk together the gluten free flour, cocoa powder, xanthan gum, salt, baking soda, and baking powder. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Cover the bowl with plastic wrap and chill the dough for 6-24 hours.
  6. Once the dough has chilled, preheat the oven to 350 degrees and line 2 baking pans with silicone mats or parchment paper.
  7. 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.
  8. Bake for 10-12 minutes (see note 3).
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  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.

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.

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Alexzandra

Sunday 13th of December 2020

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

Shay

Monday 14th of December 2020

The xanthan gum is the binder and keeps the cookies from crumbling apart. I haven't experimented with xanthan gum replacements.

Corinne Kochanowicz

Monday 23rd of December 2019

So disappointed in these cookies. After refrigerating as directed, dough was solid and unmanageable. Had to bring it back to room temp to handle. Recipes said makes 18. I had 21 and they were almost 3” in diameter. Because of the size of the chocolate chips, it is difficult to make them smaller and in a tight ball. Recommend mini chips instead. Finished product looked just as it was supposed to look. Unfortunately, they were far from edible. Dry, hard and yucky!

Amy Murphy

Friday 20th of December 2019

Can you refrigerate the dough overnight?

Shay

Saturday 21st of December 2019

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.

Jennifer Flakne

Tuesday 17th of December 2019

Unfortunately, these did not turn out. I made them for “Cookie Day” at our town’s high school for teachers who are gluten free. They were so dry they almost crumbled while trying to mold them into balls. The flavor is awful. I’m so glad I had an extra one I could sample before I gave them away! I’m thinking the recipe is missing a key ingredient, perhaps? I’m not sure what, though. I’m going to have to run to a bakery today to find gluten-free cookies I can actually give away. :(

Denise

Wednesday 11th of December 2019

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

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