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Chocolate Peppermint Candy Cookies

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I’m so excited to share this Christmas cookie recipe with you. Let’s just say family and friends will be begging for more of these soft Chocolate Peppermint Candy Cookies.

This post was sponsored by No Whey Foods. All opinions of their products expressed in this post are my own. And let’s just be clear– I absolutely can’t get enough of this brand.

Importantly– the cookies from this must-have recipe are soft with a slight crunch from the candy coating of these candies, bursting with peppermint and chocolate flavor that will be the hit of your Christmas plans.

A festive red holiday tin filled with chocolate cookies featuring green and white candies on the top.

Right now your baking list may seem endless, so do yourself a favor and move these to the top of your must-bake list. You are going to LOVE these cookies! They are that good.

And for real– who’d ever guess by their look or taste they’re gluten and dairy free? These truly are the perfect holiday cookie, and I’m so thrilled to be sharing this recipe with you.

A festive red holiday tin filled with chocolate cookies featuring green and white candies on the top.

chocolate peppermint candy cookie ingredients + tips

  • dairy free butter— at room temperature, we use Earth Balance Soy Free Buttery Sticks for baking
  • granulated sugar
  • packed brown sugar
  • eggs— at room temperature
  • gluten free flour— we use Bob’s Red Mill 1 to 1 Baking Flour available in bulk here or in your local grocery
  • xanthan gum— omit if your gluten free flour blend contains this
  • unsweetened cocoa
  • baking soda
  • salt
  • vanilla extract
  • No Whey Foods Peppermint No No’s— these are allergen friendly (free of the common eight including gluten, dairy, peanuts, tree nuts, soy, and eggs). They taste AMAZING and are a Christmas must. You can purchase them in a box of 12 individual bags or as a 3-pack. This recipe calls for the 3-pack; if you can, splurge for the box and read below other ways I love to enjoy these.
  • this cookie dough will be thick and sticky. Allowing the dough to rest in the refrigerator for 20 minutes prior to baking will help it to be more workable.
  • bake for 8 minutes and promptly remove the cookie sheet from the oven. Then allow cookies to finish baking on the cookie sheet for another 3-4 minutes. Then transfer to a cooling rack until completely cooled.
  • store cookies in an airtight container in the refrigerator up to a week or in the freezer for a month
  • Peppermint No No’s are delicious eaten by the handful, as stocking stuffers, and are an absolute must in this Christmas Snack Mix recipe.
A large chocolate dough ball on a serving platter with a bowl of No Whey Food's Peppermint No No's (white and green peppermint candies)
A baking sheet of baked chocolate cookies with green and white peppermint candies on top.
A festive red holiday tin filled with chocolate cookies featuring green and white candies on the top.

more must have Christmas recipes

  • soft sugar cookies— this soft no-spread cookie recipe is perfect for the holidays
  • chocolate bundt cake— wow family and guests with this rich, decadent cake for Christmas and the must-have chocolate ganache glaze
  • rocky road clusters— you’ll want to make this quick and easy recipe for Christmas every year
A festive red holiday tin filled with chocolate cookies featuring green and white candies on the top.

lastly

These dreamy Chocolate Peppermint Candy Cookies taste just like Christmas. And they’re the perfect cookies for your family, a cookie exchange, or your holiday dessert board. You can even call them your new Christmas tradition.

Be sure to follow along on Facebook, Instagram, and Pinterest for more recipes and gluten and dairy free food tips and tricks. I don’t want you to miss a thing.

Eat well and feel well,

Jill

P.S. Have you signed up for my exclusive emails? Sign up below and don’t miss out.

Chocolate Peppermint Candy Cookies

Course: Dessert
Keyword: Christmas Cookie, Dairy Free, Gluten Free, Kid Approved
Servings: 1 dozen
Author: Eating Gluten and Dairy Free

Ingredients

  • ½ c dairy free butter, room temperature suggestion in post
  • c granulated sugar
  • ¾ c brown sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1⅔ c gluten free all purpose flour suggestion in post
  • 1 tsp xanthan gum omit if your GF flour blend has this
  • 1 c unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 1.63 oz bags No Whey Foods Peppermint No No's
  • optional– adding in mini chocolate chips

Instructions

  • In a large bowl or electric stand mixer, cream the butter and sugars well.
  • Then add in the vanilla extract and eggs one at a time until just combined. Be careful not to overmix.
  • In a medium bowl combine the gluten free flour, xanthan gum if needed, cocoa powder, baking soda, and salt.
  • Transfer the dry ingredients into the large mixing bowl and incorporate well into wet ingredients. The dough will become very thick and sticky. If using a handheld mixer, you may need to mix the last bit by hand.
  • Place plastic wrap over the bowl and allow to rest in the refrigerator for 20 minutes.
  • Preheat the oven to 350°F and place parchment paper on two cookie sheets.
  • Remove dough from the refrigerator.
  • Scoop dough out by the rounded tablespoon and roll into a ball, then flatten. If dough is too sticky, you may need to use nonstick spray on the bottom of a flat drinking glass and gently push the dough down.
  • Place cookie dough cookies about 2 inches apart on a cookie sheet (12 cookies per baking sheet)
  • Press 3-5 No Whey Food's Peppermint No No's into the top of each cookie.
  • Place in the oven for 8 minutes. Cookies will look under baked; however they will finish baking on the cookie sheet. After cookies have cooled 3-4 minutes, transfer them to a cooling rack.
  • Once cookies are completely cooled place in an airtight container in the refrigerator up to a week or in the freezer for a month. These also make great gifts in cookie tins.
  • Optional– add in ½ c. mini chocolate chips to this cookie recipe

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