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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.