Gluten-Free Chocolate Candy Cane Crush Cookies

These Gluten-Free Chocolate Candy Cane Crush Cookies blend rich chocolate with festive peppermint. Easy recipe perfect for holiday baking with family!

Last December, my daughter walked into the kitchen and announced she wanted to make “those cookies that taste like Christmas.” You know the ones—chocolatey, minty, with that satisfying crunch of candy canes on top. The problem? We’d just started our gluten-free journey, and I had no idea if I could pull it off.

Turns out, these Gluten-Free Chocolate Candy Cane Crush Cookies are possibly easier than traditional versions. No chilling overnight, no complicated techniques. Just pure holiday magic that happens to be completely gluten-free.

If you’re new to gluten-free baking, this recipe is your new best friend. The double chocolate situation (semisweet and white chocolate) creates this incredibly fudgy texture that makes everyone forget we’re talking about gluten-free cookies. And that peppermint? It’s the kind of festive touch that makes your whole house smell like the holidays decided to move in.

Why These Gluten-Free Chocolate Peppermint Cookies Work

Here’s the thing about gluten-free chocolate cookies—they can sometimes turn out dry or crumbly. But melting chocolate directly into the dough changes everything. According to the Celiac Disease Foundation, people following a gluten-free diet need recipes that don’t compromise on texture or flavor, and this one absolutely delivers.

The melted chocolate creates moisture and richness that keeps these cookies soft for days. Plus, the combination of peppermint extract in both the dough and the white chocolate drizzle gives you layers of minty flavor without being overwhelming.

I’ve made these Gluten-Free Candy Cane Cookies at least a dozen times now, and they never disappoint. My non-gluten-free neighbors have literally knocked on my door asking for the recipe. That’s when you know you’ve got a winner.

Ingredients

For the Cookies:

• 1 12-ounce package semisweet chocolate chips, divided
• ½ cup (4 ounces/1 stick) salted butter, at room temperature
• 1 cup cane sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1-1/4 teaspoons peppermint extract, divided
• 1-1/2 cups gluten-free all-purpose flour (Cup4Cup or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour works beautifully)
• ¼ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon xanthan gum (omit if your flour blend contains it)
• ½ teaspoon sea salt or kosher salt
• 1 cup gluten-free white chocolate chips
• 3 or 4 candy canes, crushed, or ¼ cup peppermint bits

Instructions

Prep & Preheat: Preheat your oven to 375°F. Line 2 baking sheets with parchment paper. This step matters for these Gluten-Free Chocolate Mint Cookies because they spread slightly, and parchment prevents sticking.

Melt the Chocolate: Put 1-1/3 cups of the semisweet chocolate chips in a microwave-safe bowl. Heat on high for 1 minute, give it a good stir, then heat again until completely melted, 30 to 60 seconds. Stir until smooth and glossy. Let it cool slightly while you work on the next step.

Cream Butter & Sugar: In a stand mixer fitted with a paddle attachment (or with a hand mixer—no judgment here), beat the butter until it’s fluffy. Add the sugar and continue beating until the mixture looks light and airy, about 2-3 minutes. This creates the foundation for your Gluten-Free Chocolate Peppermint Cookies.

Add Wet Ingredients: Add the eggs, vanilla, and 1 teaspoon of the peppermint extract. Beat until everything’s smooth and combined. Scrape down the sides of the bowl with a spatula, then beat again. Stir in the cooled, melted chocolate until fully incorporated.

Mix Dry Ingredients: In a small bowl, whisk together the gluten-free flour, cocoa powder, baking powder, xanthan gum, and salt. This ensures everything’s evenly distributed before it hits the wet mixture.

Combine & Chill: Add the flour mixture to the butter-sugar mixture and beat until just combined. Don’t overmix here—you want these Gluten-Free Candy Cane Cookies tender, not tough. Stir in the remaining chocolate chips by hand. Cover the dough with plastic wrap and pop it in the refrigerator for 30 minutes. This helps the cookies hold their shape.

Shape & Bake: Scoop the dough with a medium-size cookie scoop (I use a 1.5 tablespoon scoop) or hand-shape walnut-size balls. Place them 2 inches apart on your prepared baking sheets. Bake until the cookies look slightly cracked on top but still yield a bit to gentle pressure, 10 to 12 minutes. They’ll seem underdone, but trust me—they firm up as they cool.

Let them cool on the pans for a few minutes, then transfer to a cooling rack to cool completely before decorating.

Decorate: Place the white chocolate chips in a microwave-safe bowl. Heat on high for 1 minute, stir well, and heat again until melted, about 30 seconds. Stir until smooth. Mix in the remaining ¼ teaspoon peppermint extract. Pour the melted white chocolate into a small piping bag or plastic sandwich bag. Snip off one corner and drizzle over the Gluten-Free Chocolate Mint Cookies in a zigzag pattern. Immediately sprinkle the crushed candy canes over the top before the chocolate sets.

Substitutions & Swaps

Flour Options: If you don’t have Cup4Cup or Bob’s Red Mill 1-to-1 flour, King Arthur Measure for Measure also works beautifully for these Gluten-Free Chocolate Peppermint Cookies. Just make sure your blend contains xanthan gum or add it separately.

Butter Alternatives: Dairy-free? Swap the butter for a good quality vegan butter stick (I like Miyoko’s or Earth Balance). Your Gluten-Free Candy Cane Cookies will still turn out wonderfully soft and chocolatey.

Peppermint Intensity: Not a huge mint fan? Cut the peppermint extract in half. You’ll still get that festive hint without the full mint-chocolate explosion. Or skip the candy cane topping and use crushed toffee bits instead for a different holiday vibe.

Chocolate Variations: You can use all dark chocolate for a more sophisticated flavor, or swap the white chocolate drizzle for milk chocolate if that’s what you have on hand. These Gluten-Free Chocolate Mint Cookies are pretty forgiving.

Troubleshooting Tips

Cookies Spreading Too Much: Make sure your butter is at room temperature, not melted. Also, don’t skip the chilling step—it really helps these Gluten-Free Chocolate Candy Cane Crush Cookies hold their shape in the oven.

Dry or Crumbly Texture: You might have overbaked them slightly. Remember, they should look underdone when you pull them out. Also, measure your flour correctly—spoon it into the measuring cup and level it off. Packing flour into the cup adds too much.

White Chocolate Won’t Melt Smoothly: White chocolate can be finicky. Heat it in shorter bursts (30 seconds) and stir well between each one. If it seizes up, add a tiny bit of coconut oil or shortening to smooth it out.

Not Enough Peppermint Flavor: These Gluten-Free Chocolate Peppermint Cookies should taste festive but not toothpaste-y. If you want more mint, crush extra candy canes on top rather than adding more extract to the dough.

Storage & Make-Ahead Tips

These cookies stay fresh in an airtight container at room temperature for up to 5 days. Honestly, they’re even better on day two when the flavors have had time to meld together.

For longer storage, freeze the baked and decorated Gluten-Free Candy Cane Cookies in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for up to 3 months. Thaw at room temperature for about 30 minutes before serving.

Want to prep ahead? You can make the dough, scoop it into balls, and freeze them unbaked. When you’re ready to bake, just add 2-3 minutes to the baking time. This is perfect for those days when you want fresh-baked Gluten-Free Chocolate Mint Cookies but don’t want to start from scratch.

Serving Suggestions

These Gluten-Free Chocolate Candy Cane Crush Cookies are perfect on their own with a glass of cold milk or hot cocoa. But here are some other ideas I’ve loved:

Serve them alongside gluten-free gingerbread cookies on a holiday cookie platter. The spicy-sweet combination is magical.

Crumble them over vanilla ice cream for an easy peppermint bark-inspired dessert. My kids go crazy for this.

Pack them in cute tins for teacher gifts or neighbor treats. According to research on food gifting, homemade baked goods are among the most appreciated gifts during the holidays.

Pair them with coffee for a mid-afternoon pick-me-up. The chocolate-peppermint combo with a strong latte is genuinely wonderful.

Set them out after a holiday dinner with gluten-free dinner rolls for a complete feast that everyone can enjoy.

Fun Variations

Kid-Friendly Version: Reduce the peppermint extract to ½ teaspoon total and let the kids decorate with colorful sprinkles instead of candy canes. They’ll love making these Gluten-Free Chocolate Peppermint Cookies their own.

Grain-Free Option: Swap the all-purpose gluten-free flour for 2 cups almond flour plus ¼ cup coconut flour. You might need to add an extra egg to help bind everything. If you love almond flour baking, try these grain-free almond flour shortbread cookies too.

Sandwich Cookies: Make smaller cookies and sandwich two together with peppermint buttercream in the middle. These elevated Gluten-Free Candy Cane Cookies are perfect for fancy cookie exchanges.

Double Peppermint: Add ½ cup chopped Andes mints to the dough along with the chocolate chips for even more minty goodness throughout.

Gluten-Free Chocolate Candy Cane Crush Cookies FAQs

Final Thoughts

Making Gluten-Free Chocolate Candy Cane Crush Cookies has become one of my favorite holiday traditions. There’s something about the smell of chocolate and peppermint baking together that just feels like home.

Whether you’re baking for someone with celiac disease, exploring gluten-free options for yourself, or just want incredibly delicious cookies that happen to be gluten-free, this recipe delivers. The double chocolate makes them fudgy and rich, while the candy cane topping adds that perfect festive crunch.

So preheat that oven, grab your candy canes, and let’s make some magic happen. These Gluten-Free Chocolate Peppermint Cookies are about to become your new holiday staple. Trust me—once you make them, you’ll be that person everyone asks to bring cookies to every party.