Pro Tips for Perfect Cookies
✔ For an extra minty touch: Add a drizzle of melted chocolate and sprinkle crushed candy canes on top.
✔ Want a dairy-free version? Swap butter for coconut oil or a vegan butter alternative.
✔ Chilling the dough: If you have time, chill the dough for 30 minutes before baking. This helps develop the flavors and keeps the cookies from spreading too much.
✔ Storage: Keep cookies in an airtight container at room temp for up to 5 days (if they last that long). They also freeze beautifully for up to 3 months—just thaw at room temp before eating.
Variations & Substitutions
- Double Chocolate Lovers: Use white chocolate chips for extra contrast.
- Nutty Crunch: Add ½ cup of chopped walnuts or pecans.
- Extra Gooey? Press a few extra chocolate chips into the tops before baking.
Serving Ideas
📌 These pair perfectly with a cold glass of almond milk or a hot cup of coffee.
📌 For a fancy dessert, crumble them over vanilla ice cream and drizzle with melted chocolate.
📌 Feeling extra? Sandwich some peppermint frosting between two cookies for the ultimate treat.

Thick & Chewy Gluten-Free Chocolate Mint Cookies
- Total Time: 25 minutes
- Yield: 20 cookies 1x
- Diet: Gluten Free
Description
Rich, chewy chocolate cookies with a cool minty finish—gluten-free and absolutely delicious!
Ingredients
Dry Ingredients
- 1 ½ cups (180g) gluten-free all-purpose flour (with xanthan gum)
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup (1 stick) unsalted butter, softened (or coconut oil for dairy-free)
- ½ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
Mix-Ins
- 1 cup chocolate chips (semi-sweet or dark, check for gluten-free labeling)
- ½ cup crushed peppermint candies (optional, for extra crunch)
Instructions
Prep Your Oven & Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
Mix the Dry Ingredients
- In a medium bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt.
- This step helps evenly distribute the cocoa powder so you don’t get dry pockets of chocolate (which no one wants).
Cream the Butter & Sugar
- In a large mixing bowl, use a hand mixer (or a strong arm with a wooden spoon) to beat butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes.
- This aerates the mixture and helps give the cookies that chewy texture.
Add the Flavor Boosters
- Mix in the egg, vanilla extract, and peppermint extract.
- Scrape down the sides of the bowl to make sure everything is fully incorporated.
Combine Wet & Dry Ingredients
- Slowly add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips and crushed peppermint candies (if using).
Scoop & Bake
- Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheet.
- Leave about 2 inches between each cookie—they spread a little.
- Bake for 9-11 minutes, or until the edges look set but the centers still appear slightly soft.
Cool & Enjoy
- Let them sit on the baking sheet for 5 minutes, then transfer to a cooling rack.
- The centers will finish setting up as they cool, making them ultra-chewy.
Notes
For extra chewiness, let the dough rest for 30 minutes before baking. Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 60mg
- Sodium: 7g
- Fat: 4g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg