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!
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: Softened butter at room temperature will give these cookies the best texture. For a vegan/ dairy-free option try using Earth Balance Vegan Baking Sticks.
- White Sugar: Organic white cane sugar helps sweeten the cookies.
- Dark Brown Sugar: I love using dark brown sugar, it has a rich molasses flavor.
- Egg: This will help bind the dough. For a vegan version try using a flax egg instead.
- Vanilla Extract: Use a high-quality vanilla extract for best results.
- Peppermint Extract: Use a high-quality peppermint extract that contains peppermint oil for an authentic peppermint flavor.
- Baking Soda: This helps the dough to rise.
- Salt: Salt brings out the sweetness.
- 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 good chocolate to peppermint ratio. You could also use semi-sweet chocolate or milk chocolate.
How to Make Gluten-Free Chocolate Mint Cookies
This easy recipe can be made in under an hour, perfect this holiday season!
- In a large bowl at medium speed cream together the softened butter, brown sugar, and sugar until light and fluffy. Add the large egg, vanilla extract, and peppermint extract. Continue to mix until combined.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, salt, and baking soda. At low speed, add the dry ingredients to the wet ingredients.
- Fold in the chocolate chips and Andes mint chips. Cover the bowl of sticky dough with plastic wrap and refrigerate for 30-60 minutes.
- Remove the dough from the refrigerator, and preheat the oven to 350°F. Line two baking sheets with parchment paper or aluminum foil.
- Scoop out 2-inch cookie dough balls with a cookie scoop, or measure 2 tablespoons of dough per cookie (35-40 grams). Place the balls of dough on the prepared baking sheets, about 2-inches apart.
- Bake for 8-10 minutes, one baking sheet at a time.
- Remove from the oven and transfer the baked cookies to a cooling rack. Top with more chips if 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 best results.
- Do not skip the chilling method! These cookies need to sit 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 replacement for the butter.
- Do not overbake: For soft cookies, remove them from the oven right at ten minutes Anything longer than ten 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.
For More Tasty Recipes Click The Link Below
- Gluten-Free Chocolate Crinkle Cookies (Dairy-Free)
- Gluten-Free White Chocolate Macadamia Nut Cookies
- Gluten-Free Gingerbread Crinkle Cookie
- Snowball Cookies - Gluten-Free (Vegan)
Gluten-Free Chocolate Mint Cookies
- ½ cup unsalted butter, softened
- ½ cup sugar
- ½ cup dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1¼ cups gluten-free flour
- ⅓ cup unsweetened dark cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Andes Creme de Menthe Chocolate Baking Chips
- ½ cup dark chocolate chips
- In a large mixing bowl on medium speed, cream together the butter and both sugars until light and fluffy.
- Add in the egg, vanilla, and peppermint extract.
- In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and cocoa. Slowly add the dry ingredients into the wet ingredients while the mixer is on low speed until everything is combined.
- Fold in the Andes mints and dark chocolate chips. Cover the bowl with aluminum foil and refrigerate for 30-60 minutes.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- Remove the dough from the refrigerator and roll the dough into 2- inch balls, (35-40 grams), about 2 tablespoons of dough per cookie. Place the balls of dough 2- inches apart on the lined baking sheets.
- Bake for 8-10 minutes, then remove from the oven.
- Transfer the cookies to a cooling rack for 1 hour. Top with more chips if desired.
- Store cookies in an airtight container for up to 3 days.