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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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.
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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.
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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Gluten Free Triple Chocolate Peppermint Cookies
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
- I use my Nightshade Free Gluten Free Flour Blend in this recipe.
- 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.
- 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.
- 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.
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Nutrition Information
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 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.
Can you use regular all purpose flour?
You could, just omit the xanthan gum.
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!
Hi Ellen! Yes those work great! I also like to use vanilla almond bark.
These are really phenomenal! So much flavor, so beautiful! They really shine in a Christmas cookie box. Thanks for a great recipe!
Thanks so much Latia!
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?
If your flour blend contains xanthan gum, you can omit the xanthan gum called for in the recipe.
Would you be able to make this without the xanthan gum?
The xanthan gum is the binder and keeps the cookies from crumbling apart. I haven’t experimented with xanthan gum replacements.
Can you refrigerate the dough overnight?
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.