Introduction

These Gluten Free Chocolate Peppermint Cookies are a festive treat perfect for the holiday season or any time you crave a minty chocolate delight. They are soft, rich, and topped with crushed candy canes and white chocolate drizzle for an extra special touch.

The image shows a close-up of a dark chocolate cookie with a bite taken out of it, revealing its soft, crumbly texture. On top, there are thin white icing lines drizzled evenly across the cookie, along with scattered small pieces of crushed red and white peppermint candy. The cookie rests on a piece of white parchment paper placed on a white marbled surface. In the background, there is a round white bowl filled with more crushed peppermint candy, slightly out of focus. A second cookie with the same decoration is partially visible beside the main cookie, and another cookie is blurred in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup gluten free all purpose baking flour
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter (dairy free or regular)
⅔ cup dark brown sugar (can substitute coconut sugar)
½ cup white sugar
¼ cup almond butter
1 large egg
1 teaspoon vanilla extract
½ to 1 teaspoon peppermint extract (¾ teaspoon recommended)
2 crushed candy canes
4 oz melted white chocolate (dairy free as needed)

Instructions

Step 1: In a large bowl, beat together the butter and both sugars until well combined.
Step 2: Beat in the almond butter, egg, vanilla extract, and peppermint extract until smooth.
Step 3: In a separate bowl, whisk together the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Spoon and level the dry ingredients before adding to the wet mixture.
Step 4: Gradually add the dry ingredients to the wet ingredients and beat until the dough is well combined.
Step 5: Refrigerate the dough for 30 minutes to firm up.
Step 6: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 7: Use a medium cookie scoop (about 2 tablespoons) or a spoon to portion the dough, then roll into balls by hand.
Step 8: Lightly sprinkle the tops with some crushed candy canes, being careful not to overdo it as more will be added later.
Step 9: Place the cookies on the baking sheet and bake for 10-13 minutes. Most ovens work well at around 11 minutes. The cookies will firm up as they cool.
Step 10: Immediately after removing from the oven, use a round cookie cutter slightly larger than the cookie to spin around the soft cookie, creating perfectly even circles without cutting them. Work quickly while the cookies are still soft.
Step 11: Melt the white chocolate in the microwave in 30 second intervals, stirring between each, until smooth.
Step 12: Drizzle the melted white chocolate over the cooled cookies and sprinkle with more crushed candy canes. Enjoy!

Tips & Variations

Use peppermint extract rather than peppermint flavor for a stronger, truer mint taste. If only peppermint flavor is available, add a little extra to enhance the flavor.
To make these cookies vegan, substitute the egg with a flax egg or other egg replacer. Note the texture will vary but remain delicious.
For a nut-free option, replace almond butter with sunflower seed butter. Neutral-tasting nut or seed butters like almond, cashew, or sunflower work best. Avoid peanut butter as it may overpower the flavor.
Spoon and level dry ingredients instead of scooping directly to avoid adding too much flour or cocoa powder, which can dry the cookies out.

Storage

Allow cookies to cool completely before storing in an airtight container at room temperature. They will stay fresh and soft for about 5 days. To enjoy again, bring to room temperature or warm gently before serving. The peppermint and chocolate flavors remain vibrant after storage.

How to Serve

The image shows dark brown chocolate cookies with a rough texture, each topped with thin white icing drizzles in a random pattern and decorated with small crushed red and white peppermint candy pieces scattered unevenly on top. The cookies are placed on white parchment paper, which rests on a white marbled surface, with a partly visible white bowl filled with crushed peppermint candy in the upper right corner. The overall look is festive and clear, highlighting the contrast between the dark cookies, white icing, and red candy bits. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten free?

Yes, you can substitute with regular all-purpose flour if gluten is not a concern. Keep the same quantity and adjust baking time if needed.

How can I keep the cookies soft longer?

Make sure to store them in an airtight container once cooled. You can also add a slice of bread to the container to help retain moisture and keep the cookies soft.