You know, there’s something about the holiday season (or honestly any chilly weeknight) that just demands a good cookie. These gluten-free vegan peppermint chocolate chip cookies started out as a happy little experiment one December when my nephew announced, in his best dramatic fashion, that he could no longer eat gluten—this, after I’d already promised him cookies. Cue the scramble! I googled, swapped, and taste-tested until we hit on these. Look, are they as perfect as bakery cookies? Maybe not every time. But does my family devour them before the baking tray is even cool? Absolutely. There’s confusion, a little chaos, and always someone asking “are those the mint ones?” before they’ve even been frosted.
Why You’ll Love This Recipe!
I make these peppermint cookies when—well, honestly—only chocolate and a little wintry zing will hit the spot. My family goes wild for them because the peppermint feels like something special (my dad claims they’re “refreshing”, which is absolutely not a word I’d use for cookies, but ok). When friends come over and someone inevitably mentions a food allergy, these save the day. Ok, sometimes the dough is a bit sticky (gluten-free life, right?) and I’ve been known to get peppermint extract everywhere. But these cookies taste like the holidays and are forgiving if you’re not a baking perfectionist (which, let’s be honest, I’m not).
Here’s What You’ll Need (and a Few Options)
- 1 1/4 cups gluten-free all-purpose flour (I bounce between Bob’s Red Mill 1-to-1 and that bag Target sells—Grandma used to swear by Bob’s but honestly I can’t tell much difference)
- 1/2 cup coconut oil, melted (I’ve snuck in vegan butter when I ran out—works but the flavor’s different)
- 3/4 cup coconut sugar (brown sugar works fine in a pinch, though a bit less “caramelly”)
- 1/4 cup non-dairy milk (almond, soy, or even oat—whatever you’ve got, but unsweetened is better)
- 1 tsp vanilla extract (I’ve cut corners and used a splash when I was distracted—didn’t notice much difference, honestly)
- 1/2 to 3/4 tsp peppermint extract (start small, this stuff’s strong—ask me how I know!)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup vegan chocolate chips (I like Enjoy Life, but regular dark chocolate chunks get in there, too)
- Optional: crushed gluten-free candy canes for topping (never as pretty as Pinterest, but fun for kids)
Alright, Let’s Bake—Directions (Winging It Allowed)
- Preheat your oven: Pop it at 350°F (about 180°C). Line a baking sheet with parchment or whatever passes for nonstick in your kitchen.
- Mix wet stuff first: Grab a big-ish bowl. Stir melted coconut oil and coconut sugar together. (If it’s grainy—don’t stress, it smooths out.) Add non-dairy milk, vanilla, and peppermint extract. This is usually where I remember to check if my oven’s actually on.
- Dry meets wet (aka, messy stage): Dump in your flour, baking soda, and salt. Stir gently. Warning: it may look weirdly sticky. Totally normal with gluten-free flours! I sometimes let the dough sit for 2-3 minutes so it thickens.
- Add chocolate chips: Stir these in. Try not to eat them all. (And yes, this is definitely when I sneak a taste.)
- Shape your cookies: Scoop out tablespoon-sized lumps. No ball-rolling perfection required. If you’re feeling fancy, sprinkle a little crushed candy cane on top. If not, toss them in as is.
- Bake 10-12 minutes. Edges should be set, centers soft-ish. Don’t wait for them to go golden like regular cookies—just trust the process.
- Let ’em cool. I know, but they set up as they cool. This is technically the hardest step.
Little Notes I’ve Picked Up (Through Mild Struggle)
- If the dough feels too dry, splash a tad more non-dairy milk. Too wet? A spoon more flour sorts it.
- Peppermint extract is wild—go easy at first. Over-did it once and the cookies tasted like toothpaste. Lesson learned.
- Sometimes the bottoms brown quicker if your oven runs hot (mine’s a bit temperamental). Check early; parchment helps.
Variations That Actually Worked (And One That Didn’t)
- Swap the peppermint for orange zest—kinda retro, but surprisingly good if you want something less “Christmas.”
- Once tried adding walnuts thinking I was clever…the crunch wasn’t for me. But hey, you might love it.
- Mini cookies are adorable for parties—halving the dough balls makes for poppable treats but they bake fast, so watch them like a hawk.
What You Need (And How I Improvise)
- Baking sheet or tray (I’ve used a pizza pan in a pinch—who hasn’t?)
- Mixing bowls (or honestly one big salad bowl, as I’ve done when every other bowl is in the dishwasher)
- Stirring spoon/spatula (fork works, don’t @ me)
How to Store (Just In Case You Have Leftovers…Rare!)
Supposedly, these keep in a sealed tub for three days at room temp—but honestly, in my house, they never last more than a day. If you want to freeze the dough (for just-baked emergencies), scoop onto a tray, freeze, then bag them up. Baked cookies freeze too, but—on second thought—you’ll probably just eat them all.
Serving Them Up (My Style)
Honestly, these are great with hot chocolate (occasionally post-dip in the mug, no judgments). Sometimes I sandwich a bit of vanilla coconut ice cream in the middle—kids lose their minds. Around Christmas, we serve ’em with extra crushed candy canes and call it “cookie night”—usually chaotic, always fun.
Lessons Learned—A Few Pro Tips
- Let the cookies cool before moving them or they fall apart. I tried rushing once—regret city.
- If you use too much peppermint extract, nobody will thank you. Underestimating is better; you can always drizzle a tiny bit more on top if you really miss it.
- If in doubt, bake a test cookie. I never do, but, you know, a smarter person probably would!
FAQ—Stuff People Actually Ask Me
- Can I use olive oil instead of coconut oil? You can, though the flavor gets odd. Try refined coconut oil if you hate coconut taste.
- Do these work with plain old sugar? Yep. I’ve done it. Maybe a smidge sweeter, that’s all.
- Is there a best gluten-free flour mix? I tend to think Bob’s Red Mill 1-to-1 makes the least crumbly cookie. King Arthur’s isn’t bad either. Check out this flour guide if you want deep flour nerdiness.
- Can I skip the peppermint? Of course! It’s your kitchen. Sub in a bit more vanilla or almond extract.
- Are these kid-approved? Well, my niece and nephew demolish them, so unless your kids are anti-chocolate…should be fine!
- Where do you get vegan chocolate chips? I usually order from Enjoy Life, but even Aldi sells them now, which shocked me.
Sometimes when I’m baking these, I have this odd urge to try a savory herb add-in. Then I remember, right, cookies are suppose to taste sweet—so maybe keep your basil for pizza. Anyway, if you do your own weird twist, let me know how it goes!
Need more GF vegan dessert ideas? Check out Natalie’s cookie list—it’s a goldmine (I probably bake half her recipes). Good luck, have fun, and don’t be afraid of a little peppermint chaos.
Ingredients
- 1 1/4 cups gluten-free all-purpose flour blend
- 1/2 cup coconut oil, melted
- 2/3 cup organic cane sugar
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup dairy-free chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a large bowl, whisk together melted coconut oil and cane sugar until well combined.
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3Add almond milk, vanilla extract, and peppermint extract to the bowl and stir until smooth.
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4In a separate bowl, mix the gluten-free flour blend, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
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5Fold in the dairy-free chocolate chips. Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing about 2 inches apart.
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6Bake for 10-12 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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