Gluten-Free Dark Chocolate Peppermint Cookies

When we found organic candy canes at Central Market here in Austin, I just had to make a version of gluten-free dark chocolate chip and peppermint cookies!

Gluten-Free Dark Chocolate Peppermint Cookies

As Clean As Possible

We try to eat as clean as possible, even when we are making sweet treats. So I was really excited to see that they make organic candy canes. I used organic dark chocolate chips that we buy in bulk from Wheatsville, a local Co-op. Plus organic sugars from Wholesome.

If I can find an organic or non-GMO ingredient for ingredients that tend to be GMO (sugar, corn, soybeans and soy, potato) – I prefer to use it. We also try to avoid foods that are sprayed with Round-Up before harvesting (oats).

Dark Chocolate Chips and Organic Peppermint Candy Canes

Making the Gluten-Free Dark Chocolate Peppermint Cookies

We use flours like millet and sorghum because they are nutrient dense and work really well in baked goods. Plus they are gluten-free. I use them to make muffins like these banana muffins, spiced zucchini muffins, and apricot raspberry muffins.

So for these cookies I just converted my recipe for brown sugar chewy chocolate chip cookies. We substituted in cocoa powder for the rice flour and added in the candy cane.

Crushed Organic Peppermint Candy Canes

Most people use the crushed peppermint on the outside of the cookie. But I added it to the inside of the cookie. And what I got was a very nice chocolate with a light peppermint flavor. And an awesome texture. Almost like we had added hard toffee to the cookies.

Dark Chocolate Chips, Crushed Organic Peppermint Candy Canes and Gluten-Free Cookie Batter

Behold my version of Gluten-Free Dark Chocolate Peppermint Cookies! They were so addictive. Not very pretty, but darn tasty. If I do say so myself. 🙂

Gluten-Free Dark Chocolate Peppermint Cookies

Storing the Cookies

We stored them on the counter in a ziplock bag. You could also keep them in a cookie jar or container. Before eating them, heat a cookie in the microwave for about 10 seconds. This gives you a nice soft texture from the choco chips and chewy texture from the peppermint candy canes. Yum.

Gluten-Free Dark Chocolate Peppermint

When we found organic candy canes at Central Market here in Austin, I just had to make a version of gluten-free dark chocolate chip and peppermint cookies!

Course Dessert
Cuisine American
Keyword cookies, dark chocolate, goat butter, peppermint
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 15 cookies
Author Deana Larkin Evans


  • 1/2 cup organic cane sugar
  • 1/2 cup organic light brown sugar
  • 1/2 cup goat butter melted
  • 1 tsp salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup millet flour
  • 1/2 cup sweet white sorghum flour
  • 1/4 cup cocoa powder
  • 1 tsp guar gum
  • 1/2 tsp baking soda
  • 3/4 cup organic dark chocolate chips
  • 1/2 cup crushed organic peppermint candy canes


  1. Add the cane sugar and light brown sugar to a medium bowl. Pour in the melted goat butter and mix well. Add the egg, vanilla extract, and salt. Mix until well blended.
  2. In another small bowl, mix together the millet, sorghum, cocoa powder, guar gum, and baking soda. Mix well. Add to the wet ingredients. Mix until well combined.
  3. Gently fold in the chocolate chips and crushed peppermint chips. Place in the freezer for about 15 minutes.
  4. Preheat the oven to 350 degrees.
  5. Place parchment paper on two large baking sheets. Remove cookie dough from the freezer and let it warm up enough that you can scoop it. Using a medium sized ice cream scoop, scoop out the cookie dough and place it on a baking sheet. Store the remaining cookie dough in the fridge.
  6. Bake for about 15 minutes on the top rack of the oven. When done pull from oven to let cool. Scoop the remaining cookie dough onto the other baking sheet. Bake on top rack and then let cool.
  7. Store in an airtight container.

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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2 Responses

  1. Jennifer Fuller says:

    These cookies sound so good!!! Thanks for the inspiration.

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