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Peppermint Chip Chocolate Cookies [Gluten-Free]

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Peppermint Chip Chocolate Cookies are tender, fudgy-mint gluten-free cookies worthy of your holiday dessert table, cookie exchanges, or homemade gifts.

Peppermint Chip Chocolate Cookies [GF] - Stacked

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It’s the Andes Peppermint Crunch Baking Chips that bring the minty magic everyone loves at Christmas. If you’re not worried about gluten, you can use these baking chips in our Ghirardelli Brownie Cookie recipe instead.

To punch-up the chocolate we add a bit of instant espresso for a nice balance of chocolate and mint flavor.

I was delighted with how the Andes chips melted and remained soft like the rest of the cookie and remained soft for several days after baking. Enjoy them with a glass of cold milk to savor the cooling mint with every bite.

Peppermint Chip Chocolate Cookies on a red napkin with milk

Adapted from Food Pusher: Double Chocolate Almond Flour Cookies

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Peppermint Chip Chocolate Cookies [Gluten-Free]

Gluten-free chocolate cookies with peppermint chips for festive holiday cookie trays.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Baking, Desserts
Cuisine: American
Servings: 15
Author: Judy Purcell

Ingredients

Instructions

  • Preheat oven to 375°F
  • In a medium bowl stir flour, cocoa powder, instant coffee granules, salt, and baking soda until well mixed.
  • In the bowl of a stand mixer, combine butter and sugar, mix on medium speed until sugar begins to break down into the butter, about 2 mintues. (Coconut palm sugar will not ‘cream’ with sugar like white sugar, but will mix-in well.)
  • Add the egg and vanilla to the butter and sugar; mix on medium speed for about 1 minute.
  • Add the dry ingredients and mix on low speed until well incorporated, scraping the sides of the bowl, as needed.
  • Either scoop and drop small mounds (a well rounded teaspoon) or roll into 1″ balls and slightly flatten, spaced 2 inches apart, onto a parchment lined baking sheet. (Drop cookies will be more shaggy, flattened balls will be more uniform in shape.)
  • Bake for 8-10 minutes, or until puffed and cracked. Allow to cool on the pan for 2-3 minutes, then transfer to baking racks to finish cooling.

Notes

Yield: About 30 – 2 inch cookies
Run your fingers through the almond flour to feel the texture. If the flour feels coarse, like cornmeal, pulse briefly in a food processor to refine it until it doesn’t feel coarse or too grainy. Keep an eye on it and don’t over process or it will turn into almond butter. Some almond flours are already finely ground and do not need to be processed further.

Nutrition

Calories: 307kcal | Carbohydrates: 23g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 206mg | Potassium: 58mg | Fiber: 2g | Sugar: 16g | Vitamin A: 230IU | Calcium: 77mg | Iron: 1.2mg
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More Christmas Cookie Recipes:

Shared on the following Blog Hops:  Hearth & Soul Hop

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  3. Barbara Bamber | justasmidgen says

    Now I’ve got to find those peppermint chips!! These cookies are so festive and pretty with the bits of candy cane dotted throughout. I’ll have to pin these to try soon:) I hope you had a wonderful Christmas with your family and friends!! xx

    Reply

  5. mjskit says

    I know Christmas is over, but that can’t stop me from wanting to make this cookies! WOW! Love them! Hope you’ve had a wonderful Christmas holiday Judy!
    Happy New Year!

    Reply

  7. Hotly Spiced says

    These look really good, Judy, and so festive. I love the old mug the candy canes are standing in. And what a great use for candy canes. My little guy has been given so many and I just know he won’t eat them all – better to turn all the extras into something like this xx

    Reply

    • Judy Purcell says

      Hi Mary, thanks for stopping by and taking the time to comment, appreciate that very much. If your gf friends are anything like mine, they always appreciate someone thinking about them with goodies they can enjoy. 🙂

      Reply

  9. ChgoJohn says

    These look soo good, Judy. It really is good to see so many GF recipes available now, each more flavorful than the one before. I’ve seen quite a few really delicious recipes lately and it wasn’t always that way. Thanks for sharing this one.

    Reply

  12. Linda says

    I’ve not seen these Andes peppermint chips! I agree that I would like these better as they melt into the cookie rather than using hard candy chips. Simple ingredients, but with surprises of flavor coming from the espresso. And healthy too which I think is very much appreciated during the holiday season!

    Reply

    • Judy Purcell says

      Hi Linda, I found the peppermint chips at a local store, Albertsons, but I think they are at World Market too. Espresso/coffee just helps deepen the chocolate flavor, I’m always up for simple recipes with complexity of flavors.

      Reply
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