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!
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Why You Will Love These Gluten-Free Chocolate Mint Cookies
The combination of chocolate and mint is a match made in heaven. For years these gluten-free chocolate mint cookies have been one of our favorite holiday recipes to bake. These cookies have crisp edges, a soft chewy center, and a rich dark chocolate peppermint flavor studded with mint chocolate morsels. Here are more reasons why you will love the gluten-free mint chocolate cookies:
- The perfect holiday gluten-free cookies - Similar to our gluten-free ginger molasses cookies, the holiday flavors make these mint chocolate chip cookies popular to make during the Christmas season.
- Rich and decadent chocolate cookies with the right amount of mint flavor - The mint flavor isn’t too sharp or overpowering. Adding the right amount of mint extract to the chocolate cookie dough is key, combined with the dark chocolate chips and mint chips.
Gluten-Free Chocolate Mint Cookie Ingredients
Ingredient Notes
- Gluten-Free Flour: Bob's Red Mill 1-to-1 gluten-free baking flour is the gluten-free flour blend we use in this recipe. Not all gluten-free flours are made equal and may alter the results of the recipe.
- Unsweetened Dutch-processed Cocoa Powder: This gives the cookies a rich and decadent chocolate flavor.
- Unsalted Butter: Melted butter will give these cookies a soft and chewy texture.
- White Sugar: Organic white cane sugar sweetens the cookies and creates crisp edges.
- Dark Brown Sugar: A higher ratio of brown sugar creates moisture and softens the cookies.
- Egg: The binding agent that holds the dough together and helps the cookies to rise.
- Vanilla Extract & Peppermint Extract: I recommend using a high-quality peppermint and vanilla extract for best results. Look for real vanilla beans in the vanilla extract and peppermint oil in the peppermint extract.
- Baking Soda & Baking Powder: A combination of both helps give the cookies a lift. Dutch-processed cocoa powder is nonacidic and requires a small amount of baking powder to help the cookies rise.
- Salt: Enhances the flavors in the dough.
- Espresso Powder: Deepens the cocoa flavor.
- Mini Andes Mint Baking Chips: These delicious morsels have the best chocolate minty flavor combination. If you can't find those baking chips, you can buy regular-sized Andes Mints and cut them into small pieces.
- Dark Chocolate Chips: Adding dark chocolate chips provides a good chocolate-to-peppermint ratio. You could also use semi-sweet chocolate or milk chocolate.
Find the printable recipe card with full instructions and measurements below.
How To Make Gluten-Free Chocolate Mint Cookies
This easy gluten-free cookie recipe is perfect for the holiday season!
- Whisk the dry ingredients. In a large bowl, whisk together the gluten-free flour, unsweetened dark Dutch-processed cocoa powder, baking soda, baking powder, espresso powder, and salt. Set the bowl aside.
- Cream the butter and sugars. In a large mixing bowl or stand mixer, beat together the melted butter, brown sugar, and white sugar.
- Add the egg, vanilla extract, and peppermint extract. Continue to mix until light and fluffy.
- Combine the wet and dry ingredients. At low speed, add the dry ingredients to the wet ingredients until just together. Do not over-mix!
- Fold in the chips and chill the dough. Add the Andes mint chips and dark chocolate chips to the dough and gently fold to incorporate. Cover the bowl with foil and refrigerate for 2 hours.
- Scoop and roll the dough. Using a 1-ounce cookie scoop, to scoop the cookie dough balls into 35-gram balls. Roll the dough with clean palms, and place each ball of dough 2 inches apart on two prepared baking sheets lined with parchment paper.
- Bake. Place one baking tray in the oven at 350 degrees F 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 3-4 minutes, then transfer to a wire cooling rack for 1 hour before storing.
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 cookies.
- Do not skip the chilling method! These cookies need to sit for at least 2 hours 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. The peppermint flavor is diluted and won’t yield quite the same 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.
Storage
- To store: Store these mint chocolate chip cookies in an airtight container at room temperature for 2-3 days.
FAQ
Can I use natural cocoa powder instead of Dutch-processed cocoa powder?
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.
Can I refrigerate the gluten-free chocolate mint cookie dough overnight?
Yes, this cookie dough can be made 1 day in advance. If leaving the dough in the refrigerator for longer than 2 hours, let the dough rest on the counter for 15-20 minutes before use.
Recipe
Gluten-Free Chocolate Mint Cookies
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!
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 (136g) gluten-free flour Bob's Red Mill 1:1 Gluten-Free Baking Flour
- ½ cup (50g) unsweetened dark Dutch-processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons espresso powder
- ½ cup andes creme de menthe chocolate baking chips
- ½ cup dark chocolate chips
Instructions
- Whisk the dry ingredients. In a large bowl, whisk together the gluten-free flour, dutch processed cocoa powder, baking soda, baking powder, espresso powder, and salt. Set the bowl aside.
- Cream the butter and sugars. In a large mixing bowl or stand mixer, beat together the melted butter, brown sugar, and white sugar until combined.
- Add the egg, vanilla extract, and peppermint extract. Continue to mix until light and fluffy.
- Combine the wet and dry ingredients. At low speed, add the dry ingredients to the wet ingredients until just together. Do not over-mix!
- Fold in the chips and chill the dough. Add the Andes mint chips and dark chocolate chips to the dough and gently fold to incorporate. Cover the bowl with foil and refrigerate for 2 hours.
- Prepare the baking sheets. Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
- Scoop and roll the dough. Using a 1-ounce cookie scoop, scoop the cookie dough balls into 35-gram balls weighed on a food scale. Roll the dough with clean palms, and place each ball of dough 2 inches apart on the prepared baking sheets.
- Bake. Place one tray at a time in the oven and bake for 8-9 minutes, or until the edges are just set and the centers have puffed up but are still gooey.
- Transfer to a wire rack to cool. If desired, you can use a large circular cookie cutter or circular glass to coax the cookies into perfect circles once removing them from the oven. Let the cookies rest on the baking sheet for 3-4 minutes, then transfer to a wire cooling rack for 1 hour before storing.
Notes
Andes Mints/Chocolate Chips: I like to use a combination of chopped-up mini Andes Mints and chocolate chips. If you can't find the mini Andes Mint morsels, you can purchase a box of the full-size Andes Mint and cut them into chunks or a chocolate mint candy bar and chop the bar into small pieces.
Do not skip the chilling method! These cookies need to sit for at least 2 hours 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 which has peppermint oil, not peppermint flavoring.
Nutrition
Calories: 175kcalCarbohydrates: 21gProtein: 2gFat: 10gSaturated Fat: 8gCholesterol: 22mgSodium: 101mgPotassium: 61mgFiber: 1gSugar: 18gVitamin A: 155IUCalcium: 24mgIron: 1mg
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Did You Enjoy This Recipe?Please give it a star rating in the comments below. Thank you!
Ali says
These cookies are such a favorite of mine, the softness is unmatched, and the Andes sprinkled in? A refreshing and veryyy tasty treat- you’re going to be amazed!
Marnie says
My non GF daughter and I decided to make a bunch of cookies for my other daughter with Celiacs. Made exactly as written and they are delicious! I did press the rolled dough into more Andes chips before baking- because I was trying to get rid of the rest of the bag! I think when I make them again, I would lessen or omit the espresso powder because I don't care for the taste. My daughter said leave it- she loves espresso. Reguardless, great cookie! Thank you for the recipe.
Rebecca Taig says
Marnie,
Thank you so much for leaving a review, I really appreciate it.
I'm glad you enjoyed this recipe, and I hope you and your family have a wonderful holiday. 🙂
Danielle says
Made these tonight and followed the recipe exactly as written. Thank you for the detailed notes. So yummy!
Rebecca Taig says
Danielle,
I made these tonight too! 🙂 So glad you enjoyed this recipe, and thank you for leaving a review.
Happy Holidays!
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