Crispy outside and soft on the inside these gluten-free chocolate chip cookies with peppermint just melt in your mouth. These don't taste like your traditional dry gluten-free cookies.
Make it with or without crushed candy canes and enjoy these chewy cookies any time of the year!
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Gluten Free Chocolate Chip Cookies With Peppermint
These gluten-free chocolate chip cookies are an excellent sweet addition to your festive table along with our popular Cranberry Orange Mini Loaves, Almond Cranberry Tart, Gluten-Free Apple Cobbler.
Ingredients
- Gluten-Free All-Purpose Flour - I prefer flour blends that include xanthan gum. Check the label carefully-some Bob's Red Mill options don't have it. If your flour lacks a thickening agent, add ¼ teaspoon of xanthan gum per cup of flour for the best cookie results.
- Almond Flour - I like adding almond flour for extra flavor and chewiness. If you want nut-free cookies, skip it and use gluten-free flour instead.
- Semi-Sweet Chocolate Chips - You can use any chocolate chips, but good quality is important. Some brands, especially milk chocolate, can burn easily. I don't press the chips on top before baking; instead, I add them right after the cookies come out of the oven. This keeps them pretty and intact. In this recipe, I used mint candy canes, but you can use both!
- Sugars - For the best cookie texture, use both brown and white sugars-organic is best. You can replace refined sugars with coconut sugar, but it may change the flavor and texture.
- Eggs - Eggs help cookies hold together and puff up while baking. For a vegan option, try a flax egg made from 3 tablespoons water mixed with 1 tablespoon ground flaxseed. You'll need two flax eggs for this recipe.
- Butter - Unsalted butter is best for baking, but salted works too. Just skip the added salt in the recipe. For a vegan option, use vegan butter, though the flavor will be different.
- Sea Salt Flakes - If you have sea salt flakes, add them to warm cookies after baking for extra flavor and to enhance the chocolate taste!
Instructions
- In a medium bowl, sift the dry ingredients and whisk to combine. Set aside.
- In a separate bowl or a bowl of a stand mixer, beat the butter, coconut oil, and sugars until smooth.
- Add the eggs, one by one beating in between until incorporated in the batter.
- Add vanilla, and peppermint extract. Beat until combined.
- Add dry ingredients to the wet ingredients bowl in batches and beat on low speed.
- Fold in chocolate chips. Cover with plastic wrap and refrigerate the dough for at least 4 hours, preferably overnight.
- When ready to bake, preheat the oven to 350F. Prepare a large cookie sheet with parchment paper. Scoop about 1 ½ tablespoon size cookie dough balls (use a cookie scoop or measuring spoons for this) and place on the baking sheet.
Make sure your cookies are at least 2-3 inches apart.
- Bake for 11-13 minutes, until the edges are set and the center is still soft.
- Cool the cookies for 3 minutes on the pan, then transfer to a wire rack to cool completely. Enjoy!
Recommended Equipment
- Measuring cup and measuring spoons - measure like a pro.
- Baking sheet - a large size is better, and if you have a big oven then you can cook multiple ones at the same time.
- Parchment paper
- Silpat liners - if you have these then great, if not parchment paper works just fine.
Tips
- I refrigerate most of my cookies. This helps them from spreading too much during baking.
- Measuring - For accurate measurements, weigh your ingredients with a food scale or use the spoon and level method.
- Xanthan Gum - This is key for gluten-free cookies. It helps stabilize the dough and prevents the cookies from crumbling.
Oven Baking Tips
Every oven is different, especially between the EU and US.
Make sure to preheat your oven properly, as baking times can vary. Consider getting an oven thermometer for better accuracy.
I sometimes bake one cookie first to test the temperature. It's better to underbake cookies than overbake them.
They should be soft and wobbly in the middle when you take them out, as they will continue to bake on the sheet.
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Freezing And Storing Instructions
- To Store. Store cookies at room temperature, covered with plastic wrap or a kitchen towel, for 2-3 days. Avoid refrigerating them, as this can dry them out.
- To Freeze. You can freeze the cookies after baking and cooling. Use a freezer-safe bag or airtight container for up to 1-2 months. Thaw in the fridge and let them come to room temperature; the texture may differ slightly from fresh cookies.
- You can also freeze unbaked gluten-free cookie dough. Thaw it just enough to scoop into balls, ensuring it's not too frozen or too soft.
Easy Dessert Recipes
Or try more our favorite cookies such as Oreo Cream Cheese Cookies, raspberry Thumbprint Cookies, or Oatmeal Cookies.
ALL DESSERT recipes.
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Recipe Card
Gluten Free Chocolate Chip Cookies With Peppermint
Ingredients
Method
- In a medium bowl, sift the dry ingredients and whisk to combine. Set aside.
- In a separate bowl or a bowl of a stand mixer, beat the butter, coconut oil, and sugars until smooth.
- Add the eggs, one by one beating in between until incorporated in the batter. Add vanilla, and peppermint extract. Beat until combined.
- Add dry ingredients to the wet ingredients bowl in batches and beat on low speed.
- Fold in chocolate chips. Cover with plastic wrap and refrigerate the dough for at least 4 hours, preferably overnight.
- When ready to bake, preheat the oven to 350F. Prepare a large cookie sheet with parchment paper. Scoop about 1 ½ tablespoon size cookie dough balls (use a cookie scoop or measuring spoons for this) and place on the baking sheet. Make sure your cookies are at least 2-3 inches apart.
- Bake for 13 minutes, until the edges are set and the center is still soft. Cool the cookies for 3 minutes on the pan, then transfer them to a wire rack to cool completely. Enjoy!
Nutrition
Video
Notes
- Nutrition value calculated without the candy cane and chocolate drizzle topping.
- Xanthan gum is essential for gluten-free cookies and most of gluten-free baking recipe. It's a must and helps to stabilize the cookie dough and helps the cookies from crumbling and falling apart.
- I refrigerate most of my cookies. This helps them from spreading too much during baking.
- I recommend underbaking rather than overbaking. Once the cookies are removed from the oven they will still continue to bake on the baking sheet. These gluten-free chocolate chip cookies should be still soft and wobbly in the middle after baking. Once set, they will stay soft.
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Gluten-free flour and flour blends contain essential fine starches, so they absorb more liquid than conventional flour.
To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Almond flour helps with flavor, and sweetness and helps to retain moisture in cookies.
Yes, you can use other butter such as dairy-free or vegan butter in gluten free cookies. The flavor may slightly differ but the texture should be very close to the original recipe.
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