Gluten-Free Chocolate Peppermint Cookie Recipe for Festive Baking

These fudgy Gluten-Free Chocolate Peppermint Cookies have a brownie-like texture, a double dose of chocolate and a few festive finishes — the perfect holiday cookie.

Over the past few winters the chocolate-and-peppermint pairing has become my go-to seasonal flavor. I wanted a holiday cookie packed with peppermint and chocolate, featuring a soft, fudgy, brownie-like interior and a bit of candy cane crunch. After several test batches, these cookies are exactly that.

They deliver on the chewy, brownie-style texture, the extra chocolate flair, and the crisp peppermint topping. Pull out your favorite cookie-baking playlist, preheat the oven, and let’s bake.

Here’s what you’ll need to make these gluten-free holiday cookies.

Gather Your Ingredients

Essential ingredients and notes for these chocolate candy cane cookies:

• Gluten-free 1:1 flour blend. Use a measure-for-measure blend that includes xanthan gum if your brand requires it. Do not substitute almond, coconut, or oat flours.
• Unsweetened natural cocoa powder (not Dutch-processed). Natural cocoa gives the best chocolate flavor and reacts properly with baking soda.
• Baking soda and kosher salt. Baking soda helps the cookies rise and spread; salt enhances the chocolate.
• Softened butter. Should be cool to the touch and slightly yielding when pressed.
• White and brown sugar. The mix adds chewiness and good spread.
• Room-temperature eggs. Prevents the butter from firming and keeps the dough smooth.
• Vanilla and peppermint extracts. Vanilla rounds the flavor while peppermint gives that candy cane note.
• A bit of milk. Adds moisture to create the fudgy, brownie-like texture; any milk (dairy or plant) works.
• Chocolate chips. A moderate amount in the dough, plus extra for dipping and decorating.
• More chocolate and crushed candy cane for decorating. The cookies are dipped in melted chocolate, drizzled with white chocolate, and finished with crushed peppermint or sprinkles.

How To Make Gluten-Free Peppermint Cookies, Step By Step

The full recipe with ingredient amounts and tips is available in the recipe card below.

First, Make The Cookies

1. Preheat and prep. Heat the oven to 350°F and line two baking sheets with parchment paper or silicone mats.
2. Combine dry ingredients. Whisk together the gluten-free flour, natural cocoa powder, baking soda, and salt; set aside.
3. Cream the butter and sugars. Beat softened butter with white and brown sugar until light and fluffy, about 2–3 minutes.
4. Add eggs and extracts. Add eggs one at a time, scraping the bowl between additions, then mix in vanilla and peppermint extracts.
5. Alternate dry ingredients and milk. Add the dry mixture in portions, stirring until nearly combined, add the milk, then finish with the remaining dry ingredients, leaving a little powder to ensure a fudgy dough.
6. Fold in chocolate chips. Stir in the chips until just combined; the dough will resemble thick brownie batter.
7. Scoop and bake. Use a large cookie scoop (about 3 tablespoons) to place six dough balls per sheet. Roll smooth if desired. Bake 9–11 minutes, until edges are set and centers look slightly underbaked (9.5 minutes works well).
8. Shape and cool. Optionally nudge warm cookies into perfect circles with a round cutter for presentation. Cool 2–3 minutes on the sheet, then transfer to a wire rack to cool completely. Continue with remaining dough, rotating pans between racks.

Then, Decorate Them

1. Set up your station. Prepare sheets of parchment to set the decorated cookies on.
2. Melt the chocolate. Gently melt the decorating chocolate in short microwave bursts until smooth. Melt white chocolate with a teaspoon of oil for a drizzling consistency.
3. Dip and top. Dip each cooled cookie halfway into melted chocolate, scrape excess on the bowl edge, place on parchment, then sprinkle the dipped half with crushed candy cane.
4. Drizzle and set. Drizzle with the white chocolate using a fork or a small piping bag. Let chocolates set completely. Store cookies in an airtight container at room temperature for up to 2 days, refrigerated 3–4 days, or frozen up to 2 months.

FAQ + Tips For Best Results

Crushing candy canes. Aim for a mix of small pieces and larger shards so you have visible peppermint pieces on the cookies. To crush, place candy canes in a sealed bag and gently tap with a rolling pin. Pre-crushed peppermint candy also saves time.

Are candy canes gluten-free? Most plain peppermint candy canes are made without gluten-containing ingredients, though not all brands are certified gluten-free. If you need certified gluten-free candy, check product labeling.

Sprinkles instead of candy cane? Yes — dip the cookies in chocolate, drizzle with white chocolate, then add your favorite sprinkles for a festive alternative.

Peppermint vs. spearmint extract. Use peppermint extract for the classic candy-cane flavor. Spearmint has a different profile and will change the flavor.