Gluten Free Chocolate Peppermint Shortbread Cookies
Buttery, crisp almond flour shortbread cookies with a hint of mint and dipped in chocolate. These naturally Gluten Free Chocolate Peppermint Shortbread Cookies are a holiday treat that will impress even those that eat wheat!
If you’re looking for more naturally gluten free cookies check out some of my other favorites like The Best Gluten Free Frosted Gingerbread Cookies, The Best Gluten Free Pumpkin Chocolate Chip Cookies, or Gingerbread Florentine Sandwich Cookies.
A Quick Look At The Recipe
- Recipe Name: Gluten Free Chocolate Peppermint Shortbread Cookies
- Ready In: 30 minutes
- Makes: 24 cookies
- Main Ingredients: butter, powdered sugar, almond flour, dark chocolate
- Flavor Profile: cool mint, buttery shortbread and rich chocolate
- Dietary Info: gluten free, eggless, no seed oils
- Difficulty: Easy!
- Why You’ll Love It: holiday cheer in every bite without gluten
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Why You'll Love This Recipe
- Buttery and Crisp: These Gluten Free Chocolate Peppermint Shortbread Cookies are buttery and crisp, just like a shortbread cookie should be! Dense and buttery, these shortbread cookies made with almond flour and a hint of peppermint, so they make perfect Christmas cookies!
- Naturally Gluten Free: These are naturally gluten free peppermint shortbread cookies because these are shortbread cookies made with almond flour. I’m not gluten free, so I don’t usually make gluten free cookies as I prefer gluten. But, I have so many friends that are gluten free lately and requests for gluten free shortbread cookies. And, when they're good cookies, they're just good cookies!
- Chocolate + Peppermint: These organic cookies are flavored with peppermint extract for light and minty Christmas cookies. Then I dip them in dark chocolate for classic chocolate peppermint cookies.
- Christmas Cookies: These are great Christmas cookies because they are chocolate and peppermint. But also because they are gluten free cookies, so if you have friends or family with a gluten allergy, then they can enjoy these too!
- No Eggs: These shortbread butter cookies are egg free, making them a great option for people with egg allergies during the holidays!
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Easy Variations
- Baker’s Tips for Gluten Free Chocolate Peppermint Shortbread Cookies
- How to Make Gluten Free Chocolate Peppermint Shortbread Cookies
- Recipe FAQ’s
- Ways to Enjoy
- More Holiday Cookie Recipes
- Gluten Free Chocolate Peppermint Shortbread Cookies
- The Bake Shop
I will start this post by saying that I am not gluten free, but these gluten free cookies are so good! Just like Honey Sesame Dark Chocolate Bark, Healthy Chocolate Chip Cookies with Coconut Sugar, or Vegan Gluten Free Chocolate Peanut Butter Cookies you can't even tell these are gluten free!
In these chocolate peppermint cookies, I'm using my personal favorite gluten free flour mix for cookies, which is just almond flour and coconut flour. So, no need to have a gluten free flour blend for these!
These Christmas cookies have a classic flavor profile, and you'll simply adore these chocolate peppermint cookies this holiday season. The mix of almond flour and coconut flour creates a perfectly crispy shortbread cookie that resembles the texture of all purpose flour almost identical. So, even if you don't need gluten free cookies, you'll still really enjoy these chocolate peppermint cookies!
Ingredients
- Peppermint Extract: I use organic peppermint extract in the cookies, which gives these holiday cookies a cool, minty flavor.
- Almond Flour: I use organic almond flour in these gluten free cookies, which gives them a great crispy texture.
- Coconut Flour: I also use a little bit of organic coconut flour, this really helps balance the almond flour, so you definitely need both.
- Dark Chocolate: I use organic dark chocolate for half dipping these Christmas cookies. You can also use white chocolate or milk chocolate if you prefer too. If you're using dark chocolate chips be sure they are free of stabilizers so they melt easily. If you are using dark chocolate bars, chop them into small pieces so they melt easily.
*For a full list of ingredients and measurements, visit the recipe card below.
Easy Variations
- You can also sprinkle crushed candy canes or peppermint candies on top of the melted chocolate as well. I don't like the texture of this as much, as I prefer a smoother texture, but this makes them super festive.
- If you want to make these outside of holiday baking season, replace the peppermint extract with vanilla extract, almond extract, or even a lemon or orange extract!
- You can add chocolate chips into the cookie dough instead of dipping them in chocolate. I don't think this is as good, but it works if you're feeling lazy and still want a chocolate element.
- You can roll the tops in a holiday sprinkles mixture (or rainbow sprinkles) if you are baking these outside of Christmas for sprinkle gluten free shortbreads.
- You can also frost these using my Homemade Chocolate Ganache frosting and sprinkle a little crushed candy canes or festive sprinkles on top for decorations. I make this variation when people request frosted cookies! If you do this, you'll need to store in the refrigerator because of the cream in the ganache.
Baker's Tips for Gluten Free Chocolate Peppermint Shortbread Cookies
- Always weigh ingredients for the best results.
- Make sure your butter is soft! This is crucial for this type of shortbread cookie. It’s best to soften butter naturally at room temperature. I like to do this the night before I plan to make shortbread cookies. If you must microwave butter, only do it for 10 seconds per ½ cup, even if you have to do multiple intervals. This will help prevent it from melting pockets of butter. You do not want to use butter that is melted for this cookie recipe!
- I use a mix of almond flour and coconut flour. If you want to make these with wheat, you can replace both the almond and coconut flour with 255 grams (2 cups) organic all purpose flour.
- I use peppermint extract in these cookies. If you don’t want them to be minty, you can replace the peppermint extract with vanilla extract or even almond extract.
- I dust these with cane sugar immediately after coming out of the oven. This is mainly just for show, so if you want to skip this step you totally can!
- Gluten free cookies do not spread like regular cookies do because there’s no gluten. So, the size that you make the dough balls is the size the cookies will become after baking (even slightly smaller). So be sure to flatten these cookies to about 2 to 2 ½-inches in diameter so they are a nice size and bake up properly. If you just roll balls of dough and bake them, you’ll have balls for cookies.
- If you're not making these for a party, you can skip tempering the chocolate. You can learn more at How to Temper Chocolate for Candy Making.
- High Altitude – Bake for 12 to 14 minutes or until the edges and bottoms are lightly golden brown.
How to Make Gluten Free Chocolate Peppermint Shortbread Cookies
Step 1
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and peppermint extract. Mix on low until combined and there are no butter chunks (do not over mix).
Step 3
Add the dry ingredients: almond flour and coconut flour and mix on low until combined into a stiff dough, it should feel like play dough in your hands.
Step 4
Using your hands, form the dough into 24 balls and place on each parchment-lined baking sheet, you'll have 12 cookie dough balls per sheet. Flatten them slightly so they are 2 to 2 1/2-inches in diameter. These don't spread much, because of the almond flour and coconut flour mixture, so the size you make the dough balls is about the size the cookies will be.
Step 5
Bake for 13 to 15 minutes or until the edges and bottoms are lightly golden brown. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).
Step 6
Once the cookies have cooled, in a double boiler add about 80% of the dark chocolate. Melt until it reaches 115°F on a chocolate thermometer, then remove from heat and add in the remaining dark chocolate and stir to combine. Let rest until chocolate reaches 91°F. Alternatively, you can melt all the chocolate in a microwave safe bowl, doing 30 second intervals, and stirring between each one. You don't need to temper the chocolate, it's just optional!
Step 7
Dip half the cookies into the dark chocolate and place on parchment paper. Allow to set and cool completely, you can stick in the fridge for about 1 hour.
Recipe FAQ's
I use a mix of almond flour and coconut flour. Because the coconut flour is more absorbent, it helps keeps these shortbread cookies buttery and tender as opposed to just being dry.
No, doing this will result in a dry and crumbly cookie that does not have an ideal texture. The blend I use was tested many times for the most similar texture to real shortbread cookies made with all purpose flour.
No, I have not tested these with a gluten free all purpose flour blend. These blends tend to not be great for shortbread as they can be more dry and crumbly, so I don't recommend this as I have not tested it.
Yes, if you can have wheat and you don’t want to use almond and coconut flour, you can use 255 grams (2 cups) organic all purpose flour in place of both the almond and coconut flour.
No, they have a great minty flavor but with the addition of dark chocolate, so they are not overly minty. You can adjust the mint flavor based on your preferences, if you like it strong, feel free to add more. If you want even less, you can do less.
I feel that candy canes are not sufficient to get a strong enough mint flavor on their own. I like them as an addition on top of the dipped chocolate part for color and festive decoration. But I don't like them inside the cookie as I don't love the texture. These shortbreads have such a great melt-in-your-mouth texture, especially for being gluten free! I don't want anything messing with that, such as candy cane pieces. So, if you want to add them, I recommend sprinkling just a little on top of the melted chocolate for decoration.
Follow the recipe exactly as noted for the perfect balance of flavors.
If you don’t want these to be minty, you can replace the peppermint extract with either vanilla extract or almond extract for a more classic shortbread cookie. Orange or lemon extracts also work too.
If your butter is not soft enough this can happen. Butter should be soft, like you could easily spread it onto toast or bread without difficulty. It's super important to have soft butter for this recipe for the texture to come out correctly. So, be patient and soften butter before beginning. This can also happen if you measure flours incorrectly. So, always use a digital food scale for the best results.
If you didn't measure the ingredients properly, the ratios can be off which can cause the cookies texture to differ. Always use a digital food scale for the best results so you get perfect cookies every time.
Absolutely! Shortbreads are a great cookie to bake ahead of time because they are a dry and crispy cookie. This means they can be left out for a few days, which is why they are a great cookie to make ahead of time. You can also store in the fridge as well, especially if you do not temper the chocolate, this is the best option.
Shortbread cookies need to be stored in a cool, dry place to keep their buttery, crisp texture. Do not store them in an airtight container or under a cake dome as they can become soggy. I like to keep out on a plate on the counter as I live in a dry climate, so they keep very well just out in open air. If you are in a humid climate though, they can become soggy if left out. In this case, they are best kept in the refrigerator.
Yes, store in a freezer safe bag or container and freeze for up to 3 months.
Ways to Enjoy
- Cozy up with cocoa, try Bone Broth Hot Cocoa, Creamy Dark Hot Chocolate With Homemade Whipped Cream, or Caramel Hot Cocoa.
- Enjoy on top of Homemade Mint Chocolate Chip Fro Yo, Chocolate Protein Pudding With Bone Broth, or Homemade Vanilla Malt Pudding.
- Use as a dipper for Easy Hot Chocolate Dip!
More Holiday Cookie Recipes
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Gluten Free Chocolate Peppermint Shortbread Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
Ingredients
- 226 gras salted butter (softened)
- 142 grams powdered sugar (sifted)
- 2 teaspoons peppermint extract
- 198 grams almond flour
- 142 grams coconut flour
- cane sugar (for topping)
- 226 grams dark chocolate (chopped)
Instructions
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and peppermint extract. Mix on low until combined and there are no butter chunks (do not over mix).
- Add the dry ingredients: almond flour and coconut flour and mix on low until combined into a stiff dough, it should feel like play dough in your hands.
- Using your hands, form the dough into 24 balls and place on each parchment-lined baking sheet, you'll have 12 cookie dough balls per sheet. Flatten them slightly so they are 2 to 2 1/2-inches in diameter. These don't spread much, because of the almond flour and coconut flour mixture, so the size you make the dough balls is about the size the cookies will be.
- Bake for 13 to 15 minutes or until the edges and bottoms are lightly golden brown. Sprinkle with cane sugar immediately after coming out of the oven. Allow to cool completely on the baking sheets.
- Once the cookies have cooled, in a double boiler add about 80% of the dark chocolate. Melt until it reaches 115°F on a chocolate thermometer, then remove from heat and add in the remaining dark chocolate and stir to combine. Let rest until chocolate reaches 91°F. Alternatively, you can melt all the chocolate in a microwave safe bowl, doing 30 second intervals, and stirring between each one. You don't need to temper the chocolate, it's just optional!
- Dip half the cookies into the dark chocolate and place on parchment paper.
- Allow to set and cool completely, you can stick in the fridge for about 1 hour.
- Store in a cool dry place or in the fridge for up to 7 days.
Notes
- Always weigh ingredients for the best results.
- Make sure your butter is soft! This is crucial for this type of shortbread cookie. It’s best to soften butter naturally at room temperature. I like to do this the night before I plan to make shortbread cookies. If you must microwave butter, only do it for 10 seconds per ½ cup, even if you have to do multiple intervals. This will help prevent it from melting pockets of butter. You do not want to use butter that is melted for this cookie recipe!
- I use a mix of almond flour and coconut flour. If you want to make these with wheat, you can replace both the almond and coconut flour with 255 grams (2 cups) organic all purpose flour.
- I use peppermint extract in these cookies. If you don’t want them to be minty, you can replace the peppermint extract with vanilla extract or even almond extract.
- I dust these with cane sugar immediately after coming out of the oven. This is mainly just for show, so if you want to skip this step you totally can!
- Gluten free cookies do not spread like regular cookies do because there’s no gluten. So, the size that you make the dough balls is the size the cookies will become after baking (even slightly smaller). So be sure to flatten these cookies to about 2 to 2 ½-inches in diameter so they are a nice size and bake up properly. If you just roll balls of dough and bake them, you’ll have balls for cookies.
- If you're not making these for a party, you can skip tempering the chocolate. You can learn more at How to Temper Chocolate for Candy Making.
- High Altitude – Bake for 12 to 14 minutes or until the edges and bottoms are lightly golden brown.
Nutrition
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Love making these when I’m baking for both gluten free and gluten eaters as they’re so good everyone loves them!