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Gluten Free Mint Chocolate Chip Cookies

When I was working on my e-book, Gluten-Free Baking from Scratch, my editor and good friend, Kristina, suggested I makeover a mint chocolate chip cookie recipe she found in a magazine. Intrigued, I gave it a shot; mint chocolate has always been a favorite combination of mine. It took a few batches to get the recipe just right, but eventually, my Gluten-Free Mint Chocolate Chip Cookies turned out perfect.

Soft on the inside, a little crispy on the outside, and full of mint flavor, these cookies are completely decadent and irresistible. The best part?! They’re studded with ooey-gooey-melty chocolate chips.

Perfect dairy-free chocolate chips

There are 2 brands of dairy-free chocolate chips my family likes:

  1. Enjoy Life Foods Chocolate Mini Chips
  2. Nestle Toll House Simply Delicious Semi-Sweet Chocolate Chips

Both brands are top-8 allergen free, but the Nestle Toll House Simply Delicious Semi-Sweet Chocolate Chips are less sweet, which comes in handy when adding them to already-sweet cookies.

Green dye is optional

I normally don’t use artificial dye, as we’ve found our younger daughter can’t tolerate it. BUT, when it comes to pictures for the internet (Pinterest, social media, etc.), green food dye gives a better indication that these cookies are not regular chocolate chip cookies, but are mint chocolate chip cookies! Without the green color, it would be hard to tell that they are mint.

Perfectly green

If you want to dye your Gluten-Free Mint Cookies, I recommend the Wilton Icing Colors, which are gel based. I learned the hard way that the liquid food dye bakes out of the cookie dough, leaving a muted green color, instead of a vivid minty-green.

I use a combination of green and yellow to get the minty-green color seen here in my pictures. I started adding green, little by little, using a clean toothpick. Dip the toothpick into the gel, and add a small amount to the cookie dough (a little goes a long way!). Mix. Add more green gel if necessary (and/or yellow!) using another clean toothpick. Continue this process until you achieve the desired color.

The key to soft gluten-free cookies

Instead of baking these Gluten-Free Mint Chocolate Chip Cookies until you think they are done, under bake them a minute or two. This keeps the cookies soft and gooey, with a slightly crisp outside, instead of being crispy throughout.

Minty fresh

While I call for 1 3/4 teaspoons peppermint extract in this recipe, you absolutely can increase that amount to make the mint flavor stronger.

Gluten-Free Mint Chocolate Chip Cookie Substitutions

  • Palm Shortening– Substitute with vegan butter, or butter (if dairy is tolerated). Do NOT substitute coconut oil.
  • Organic Cane Sugar– I prefer to use organic cane sugar, because it’s less processed, but if organic isn’t your thing, feel free to substitute regular white sugar.
  • Eggs– This recipe has NOT been tested egg-free. I don’t know if an egg substitute, such as egg replacer or chia eggs, will work. If any of you try either of these possible substitutes, please come back and leave us all a comment to let us know how it worked. To make 1 chia egg, combine 1 tablespoon ground chia meal with 3 tablespoons hot water and mix well. Let the mixture sit for 10 minutes to gel before adding to the dough. This chia egg replacement makes enough to replace 1 chicken egg. If you are experimenting with a recipe that calls for 2 chicken eggs, you will need to double this recipe to make 2 chia eggs.
  • Food Dye Gel– Omit altogether if needed. I do not recommend substituting with natural food dye, as the color tends to bake out, leaving a muted, barely there, icky-looking, tint.
  • Gluten-Free Flours & Starches– This recipe has only been tested using the specific individual flours and starches listed below. I’m happy to aid in suggestions if you must make a swap, but if you substitute another flour/starch or ingredient for one listed, I can’t guarantee the end result of your gluten-free cookies.
  • Xanthan Gum– For those who may not tolerate xanthan gum, guar gum may work in its place.

No need to chill the gluten-free mint cookies dough

Gluten-free cookie dough has a tendency to dry up and become crumbly if it sits too long (even in an air-locked container in the refrigerator). This dough is best baked right away after being mixed. I don’t recommend chilling it.

Gifting

St. Patrick’s Day, Gluten-Free Christmas Cookies, or any holiday/occasion in between… these gorgeous cookies would look super cute in a clear baggie with a bow on top.

I love the idea of making an assortment of cookies for gifting, and including multiple kinds, like these gluten-free snickerdoodles

Here are some of the best gluten-free cookie recipes:

Gluten-Free Sugar Cookies
Gluten-Free Crinkles
Gluten-Free Chewy Gluten-Free Chocolate Chip Cookies from My Gluten-Free Kitchen
Gluten-Free White Chocolate Macadamia Nut Cookies
Gluten-Free Danish Butter Cookies from What the Fork
Gluten-Free Mocha Hazelnut Cookies
Gluten-Free Spumoni Cookies from Mi Gluten-Free Gal

I hope you enjoy these gf mint chocolate chip cookies as much as we do! 
xo,
Mēgan

Gluten-Free Mint Chocolate Chip Cookies Recipe:

pile of cookies

Gluten Free Mint Chocolate Chip Cookies

Yield: about 32 cookies
Prep Time: 20 minutes
Cook Time: 12 minutes 9 seconds
Total Time: 32 minutes 9 seconds

Soft on the inside and full of mint flavor, these Gluten-Free Mint Chocolate Chip Cookies are completely decadent and irresistible.

Ingredients

  • 1 cup palm shortening
  • 1 1/2 cups organic cane sugar
  • 2 large eggs, plus 1 egg yolk
  • 1 3/4 teaspoons peppermint extract (or more to taste)
  • green & yellow food dye gel, optional
  • 1 1/4 cups sorghum flour
  • 1 cup brown rice flour
  • 1 cup tapioca starch
  • 1 1/2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon sea salt
  • 10 oz. dairy-free chocolate chips (about 1 1/2 cups)

Instructions

Preheat oven to 350 degrees (F) and line 2-3 baking sheets with parchment paper or silicone liners.

In a large mixing bowl, cream together the palm shortening and organic cane sugar. Mix for 2-3 minutes, or until the mixture is light and fluffy.

Beat in the eggs, and the egg yolk.

Add the peppermint extract, and food dye gel (if desired).

Stir in the sorghum flour, brown rice flour, tapioca starch, xanthan gum, baking powder, baking soda, cream of tartar, and sea salt, until just combined.

Stir in the dairy-free chocolate chips.

Drop dough by tablespoonful onto the prepared baking sheets, leaving space between the dough for it to spread.

Bake for 9-12 minutes. Instead of baking these Gluten-Free Mint Chocolate Chip Cookies until you think they are done, under bake them a minute or two. This keeps the cookies soft and gooey, with a slightly crisp outside, instead of being crispy throughout.

Allow the cookies to rest on the baking sheets for at least 5 minutes before moving to a cooling rack to cool completely.



Notes

Make sure you use peppermint extract vs. peppermint flavor. Extract will always be stronger.

If you want to dye your Gluten-Free Mint Cookies, I recommend the Wilton Icing Colors, which are gel based. I learned the hard way that the liquid food dye bakes out of the cookie dough, leaving a muted green color, instead of a vivid minty-green.

I use a combination of green and yellow to get the minty-green color seen here in my pictures. I started adding green, little by little, using a clean toothpick. Dip the toothpick into the gel, and add a small amount to the cookie dough (a little goes a long way!). Mix. Add more green gel if necessary (and/or yellow!) using another clean toothpick. Continue this process until you achieve the desired color.

Gluten-free cookie dough has a tendency to dry up and become crumbly if it sits too long (even in an air-locked container in the refrigerator). This dough is best baked right away after being mixed. I don’t recommend chilling it.

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pinterest collage with recipe title

 

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Chrissy

Saturday 20th of June 2020

HI! I tried this recipe today and left out the mint because I just wanted a regular chocolate chip cookie. The dough is super dry. I had to use my hands just to get it to mix well enough to hold together. I baked and they taste delicious, but are terribly dry and crumbly and I followed the recipe exactly (except for the mint). What should I do? There are so many of your other cookie recipes I want to try, but I'm afraid they'll all be dry now. (I LOVE your cookbook, by the way. Thank you SO much for that. The hamburger buns, waffles, pancakes are amazing!)

Mēgan

Saturday 20th of June 2020

Hi Chrissy, Thank you so much for your compliments on the cookbook! I'm overjoyed to hear you are loving the recipes in that book!

In regards to this cookie recipe, I'm sorry to hear about them being dry. There are 2 things that I can think of that would contribute to that: 1. Did you refrigerate the dough overnight? I find that doing that sucks the moisture right out of the dough. 2. If you didn't refrigerate the dough, do you think the cookies were overbaked? I find, to keep them soft, you almost have to underbake them a bit.

Patty

Friday 6th of September 2019

I realized what I thought was palm shortening was really palm oil, and it's red. I assume that this wouldn't work as a substitute. Correct?

Megan

Friday 13th of September 2019

Hi Patty, that is a great question. I've never worked with red palm oil, so I'm not sure? I'd keep to the palm shortening just to be safe.

Michelle Palin

Monday 2nd of September 2019

I absolutely love the combination of mint and chocolate so I've got to try these asap!! Thanks for the coloring tips too!

Megan

Tuesday 3rd of September 2019

Absolutely! Thanks, Michelle! :)