Thick, soft gluten-free Chocolate Peppermint Cookies are the best cookies for this Christmas season! Filled with chocolate and peppermint goodness, these sweet and minty cookies are an easy must-have for any cookie tray.
Has a pregnancy ever changed your taste buds?
Weird start to this post, huh?! Bear with me 😉
I used to not like chocolate peppermint… at all. And then, I got pregnant with my daughter, which was my second pregnancy. Completely opposite to my first pregnancy where I ate everything in site, this time around I was sick constantly for the first several months.
But, I HAD to eat! Or I felt worse. So I shoveled some granola bars, crackers and toast down and called it good. One weekend I stayed at my parents house, while my husband was working out of town, because I needed help taking care of my 2 year old son while I was so sick.
Lo and behold, my Mom only had gluten-free chocolate peppermint granola bars. Yuck. But, I tried one anyway. And, somehow it wasn’t too bad! So in between the plain buttered toast and crackers I started to scarf down chocolate peppermint granola bars too.
At some point my nausea got better, but my newly found love for chocolate peppermint didn’t change. I still surprise myself every year when I order a Peppermint Mocha from a coffee shop (and think to myself, who am I?!).
My daughter, who’s now 2, is a big chocolate peppermint fan herself (go figure). And yes, she loves buttered toast and crackers too 😉
So what’s the deal with these cookies?
Our entire family loves these Chocolate Peppermint Cookies. They’re thick and soft, filled with plenty of sweet chocolate flavor, and pops of minty peppermint.
Sweet and refreshing, these cookies make my list of “must make during the Christmas season” every year now.
Plus, they’re absolutely divine with a cup of coffee!
Here’s what you need to know for sweet cookie success…
First, always start with softened butter (you can use coconut oil instead if you prefer). If your butter is entirely melted then your cookie dough will be too soft and your cookies will spread too quickly in the oven, resulting in thin cookies.
If you want your cookies to look like the ones pictured, thick and soft, use a stick of softened butter (that’s just lightly starting to melt around the edges).
Second, be sure to stir your cocoa powder into your flour enough so you don’t have tons of cocoa powder clumps throughout. I like to use a whisk for this, and some people like to sift their cocoa powder through a fine mesh strainer as they add it to their bowl of flour.
If your cocoa powder isn’t de-clumped then you can end up with actual chunks of dry cocoa powder in your cookies after they bake! Not so yummy!
So, can I use another type of sugar in these cookies? You can use coconut sugar instead (of both the white and brown sugars) but the cookies will be a little less sweet then. I do not recommend substituting with maple syrup or honey in this recipe.
Can I make these dairy-free? Yes. If you use coconut oil (instead of butter) and use dairy-free chocolate chips (instead of peppermint chips). I would recommend adding 1 teaspoon of peppermint extract to the cookie dough then, so the cookies have enough peppermint flavor still.
If you, like me now, are craving some chocolate peppermint during the Holiday season, or anytime during the year, these cookies are an easy way to make something that’ll hit the spot!
Bring them to parties, or keep them for yourself at home, these thick, soft cookies will be gone quickly 😉
- 1 cup gluten-free all purpose flour (I use Bob's Red Mill 1-to-1)
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1/2 tsp peppermint extract
- 1/2 tsp vanilla extract
- 3/4 cup peppermint chips
To begin, preheat your oven to 350 and line two pans with parchment paper.
In a medium sized mixing bowl, add your gluten-free flour, cocoa powder, baking soda and salt. Stir together with a whisk till everything is mixed together well and there are minimal cocoa powder clumps.
In a large mixing bowl add your butter, brown sugar, white sugar and cream them together lightly using a hand mixer. Add your egg, peppermint extract, and vanilla extract and lightly mix them in.
Pour your dry ingredients into your wet ingredients and stir them together with a spatula till you have one smooth, consistent cookie dough.
Add your peppermint chips to your cookie dough batter and gently fold them in.
Using a small cookie scoop, scoop your cookies onto your pans, evenly spreading them apart (with about 12 cookies max per sheet).
Bake them in the oven for 8-10 minutes, or till the cookies have set on the edges. They may look a little doughy in the middle still, but they will cook through entirely as they cool.
Let them cool, then devour!
Store these cookies in an airtight container and they will taste best within the first 3-4 days, after that they will begin to dry out.