30-Minute Mint Chocolate Cookies
Rich chocolate cookies infused with refreshing peppermint and studded with chocolate chips. The gluten-free flour creates a tender texture while cocoa powder delivers deep chocolate flavor. Perfect for holiday gatherings or when you want a minty chocolate treat that accommodates gluten sensitivities. The combination of brown and granulated sugars adds complexity and chewiness to these indulgent cookies.
Ingredients
- 1 cup Gluten-Free Flour
- ½ cup Cocoa Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter, softenedVegan butter1:1vegandairy-freedairy-free
Use room temperature vegan butter for best creaming
Full guide → - ½ cup Brown Sugar, packed
- ¼ cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 teaspoon Peppermint Extract
- 1 large Egg
- 1 cup Chocolate Chips
Instructions
- 1
Preheat oven to 350°F and line baking sheet with parchment paper
- 2
Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a bowl
- 3
Beat softened butter, brown sugar, and granulated sugar until creamy in another bowl
- 4
Add vanilla extract, peppermint extract, and egg to butter mixture and beat until combined
- 5
Gradually add dry ingredients to wet ingredients, mixing until just combined
- 6
Fold in chocolate chips
- 7
Drop spoonfuls of dough onto prepared baking sheet, spacing 2 inches apart
- 8
Bake for 10 minutes or until edges are set
- 9
Cool on baking sheet for 5 minutes before transferring to cooling rack
Tips
Don't overbake - cookies will continue cooking on the hot pan after removal from oven
Chill dough for 30 minutes if it seems too soft for easier handling
Use parchment paper to prevent sticking since gluten-free dough can be more delicate
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made 2 days ahead and refrigerated, or shaped cookies can be frozen for up to 3 months
Serve at room temperature with milk or coffee
Common Mistakes
Don't overmix after adding flour to avoid tough cookies
Use room temperature butter for proper creaming with sugars
Substitutions
Dairy-Free Swaps
Use room temperature vegan butter for best creaming
Full guide →General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, scoop dough into balls and freeze on a tray, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes.
What if I don't have peppermint extract?
You can substitute with mint extract at the same ratio, or omit for plain chocolate cookies. Start with half the amount if using mint extract.
How do I know when the cookies are done?
The edges should be set but centers may look slightly underdone. They'll firm up as they cool on the pan.