Gluten-Free Chocolate Mint Cookies, filled with dark chocolate chips and Andes mints in every bite! These double chocolate cookies have perfectly crisp edges and a soft chewy center. These are sure to become a holiday favorite!
Chocolate and mint are a match made in heaven, perfect for the holidays. These cookies have the most incredible flavor, with real peppermint extract and two types of chips, packed in every bite. They remind me of thin mint cookies, but a much softer chewier version. It's one of our favorite gluten-free cookie recipes to make during the Christmas season and I hope you enjoy them too!
For more delicious gluten-free Christmas cookie ideas check out our fudgy brownie cookies, spritz cookies, chocolate crinkle cookies, ginger molasses cookies, and Gluten-Free Snowball Cookies (Vegan)snowball cookies.
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Gluten-Free Chocolate Mint Cookie Ingredients
This is one of the best gluten-free chocolate mint cookie recipes you will ever make!
- Gluten-Free Flour: Bob's Red Mill 1-to-1 baking flour is the best gluten-free flour mixture.
- Unsweetened Cocoa Powder: I use unsweetened Red Dutch Process Cocoa.
- Unsalted Butter: Melted butter will give these cookies the best texture.
- White Sugar: Organic white cane sugar helps sweeten the cookies and crisps the edges.
- Dark Brown Sugar: A higher ratio of brown sugar helps soften the cookies.
- Egg: This will help bind the dough and gives the chocolate cookies a rise.
- Vanilla Extract & Peppermint Extract: For best results, I recommend using a high-quality peppermint and vanilla extract. Look for real vanilla beans in the vanilla extract and peppermint oil in the peppermint extract.
- Baking Soda and Baking Powder: A combination of both helps the cookies to rise. When using dutch processed cocoa powder, you must always use a bit of baking powder that has a neutral pH, because dutch cocoa powder is not acidic.
- Salt: Salt brings out the sweetness.
- Espresso Powder: Optional, but helps deepen the cocoa flavor.
- Andes Mint Chips: These delicious morsels have the best chocolate minty flavor combo. For a vegan version skip these chips altogether and add more dark chocolate chips instead.
- Dark Chocolate Chips: Extra dark chocolate chips provide a good chocolate-to-peppermint ratio. You could also use semi-sweet chocolate or milk chocolate.
Instructions
This easy chocolate mint cookie recipe is perfect for the holiday season!
In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together.
Add the large egg, vanilla extract, and peppermint extract. Mix until combined.
In a separate bowl, whisk together the dry ingredients. At low speed, add the dry ingredients to the wet ingredients until just together. Do not over-mix!
Fold in the Andes mint chips and dark chocolate chips. Cover the bowl with foil and refrigerate for 2 hours, or overnight.
Remove the dough from the refrigerator.
Preheat the oven to 350°F.
Line a cookie sheet with parchment paper. Use a 1-ounce cookie scoop to scoop the cookie dough out into 35-gram balls. Roll the dough with clean palms, and place each ball of dough 2 inches apart on the prepared sheet.
Bake for 8-9 minutes, or until the edges are just set and the centers have puffed up but are still gooey. Let the cookies rest on the baking sheet for 2-3 minutes, then transfer to a cookies rack for 1 hour before storing.
*Optional* For bakery-style cookies, use a large cookie cutter or glass, to place over the top of the freshly baked cookies, and then swirl the cookies in a circular motion right out of the oven, rounding them into perfect circles. Dot the tops of the cookies with extra morsels as desired.
Tips For The Best Gluten-Free Chocolate Mint Cookies
These are the most delicious gluten-free mint cookies you will ever try. Follow these tips for the best results.
- Do not skip the chilling method! These cookies need to sit for at least 30 minutes in the refrigerator to help the gluten-free flour and flavors to absorb.
- Dairy-Free or Vegan: You can make these cookies Dairy-free or Vegan by using a flax egg to replace the large egg, skipping the mint chips and adding more dark chocolate chips, and using Earth Balance Vegan baking sticks in place for the butter.
- Do not overbake: For soft cookies, remove them from the oven right at 8 minutes Anything longer than 9 minutes will result in a crunchy cookie.
- Top the cookies with extra chips: Right when these double chocolate mint cookies come out of the oven, add a few extra Andes mints on top of each cookie for a bakery-style look.
- Peppermint Extract: Be sure to use peppermint extract, not peppermint flavor. Peppermint flavor is diluted and won’t yield quite the same end result. Peppermint extract has peppermint oil as an ingredient.
- Storage: To keep these cookies soft and fresh for as long as possible, allow them to cool completely and then store them in an air-tight container at room temperature for about 3 days.
FAQ
Yes, you can use natural cocoa powder instead of dutch processed cocoa. Skip the baking powder if using natural cocoa, using a total of ½ teaspoon of baking soda for the recipe.
If leaving the dough longer in the refrigerator overnight, let the dough rest on the counter for 15-20 minutes prior to use.
Freezing this recipe is not recommended. For best results, make the cookies the same day or the night before.
Recipe
Gluten-Free Chocolate Mint Cookies
Ingredients
Wet Ingredients
- ½ cup unsalted butter, melted
- ¾ cup dark brown sugar
- ¼ cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Dry Ingredients
- 1 cup (136 grams) gluten-free flour
- ½ cup (50 grams) unsweetened dark dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons espresso powder, optional
- ½ cup andes creme de menthe chocolate baking chips
- ½ cup dark chocolate chips
Instructions
- In a large mixing bowl combine the melted butter, brown sugar, and white sugar. Beat until mixed together.
- Add the large egg, vanilla extract, and peppermint extract. Mix until combined.
- In a separate bowl, whisk together the dry ingredients. At low speed, add the dry ingredients to the wet ingredients until just together. Do not over-mix!
- Fold in the Andes mint chips and dark chocolate chips. Cover the bowl with foil and refrigerate for 2 hours.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Line a cookie sheet with parchment paper. Use a 1-ounce cookie scoop to scoop the cookie dough out into 35-gram balls. Roll the dough with clean palms, and place each ball of dough 2 inches apart on the prepared sheet.
- Bake for 8-9 minutes, or until the edges are just set and the centers have puffed up but are still gooey. Let the cookies rest on the baking sheet for 2-3 minutes, then transfer to a cookies rack for 1 hour before storing.
- *Optional* For bakery-style cookies, use a large cookie cutter or glass, to place over the top of the freshly baked cookies, and then swirl the cookies in a circular motion right out of the oven, rounding them into perfect circles. Dot the tops of the cookies with extra morsels as desired.
Lilli says
These were an absolute hit for the holiday season! I feel it’s super important to follow the recipe to the Tx I ran out of white sugar this time, but I felt the last batch with everything turned out perfect and this time I was missing that one piece. I even sprinkled crushed candy cane on top when they were cooling down for an extra Christmas decorative touch. My new fave cookie.
Sue Taig says
These are my new favorite cookies