Gluten Free Mint Chocolate Chip Cookies

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

While working on my e-book, Gluten-Free Baking from Scratch, my editor and good friend, Kristina, suggested I makeover a recipe for mint chocolate chip cookies 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 right, but eventually, my gluten-free mint chocolate chip cookies turned out perfect.

Why You'll Love Gluten-Free Mint Chocolate Chip Cookies

• The color is fun!
• Mint elevates a standard chocolate chip cookie and takes it to the next level.
• Kids will gobble them up!

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 usually don’t use artificial dye, as our younger daughter can’t tolerate it. But, when it comes to pictures for the internet (Pinterest, website, and other social media platforms), green food dye gives a better indication that these cookies are not regular chocolate chip cookies but are mint chocolate chip cookies! It would be hard to tell they are mint without the green color.

Perfectly green

If you want to dye your Gluten-Free Mint Cookies, I recommend the Wilton Icing Colors, which are gel based. Unfortunately, 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 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. Use another clean toothpick to add green gel if necessary (and yellow!). 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, underbake them for 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 ¾ teaspoons of peppermint extract in this recipe, you can increase that amount to strengthen the mint flavor.

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- I don’t know if an egg substitute, such as egg replacer or chia eggs, will work. If you try either of these possible substitutes, please come back and leave a comment to let us know how it worked. To make 1 chia egg, combine 1 tablespoon of ground chia meal with 3 tablespoons of hot water and mix well. Let the mixture sit for 10 minutes to gel before adding it 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 must 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- I’m happy to aid in other flour suggestions if you must make a substitution, but if you swap another flour/starch or ingredient for one listed, I can’t guarantee the result.
• 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 tends to dry up and become crumbly if it sits too long. Therefore, this dough is best baked right away after being mixed. I don’t recommend chilling it.

Gifting

These gorgeous cookies will look super cute for gifting in a clear baggie with a bow.

I love making various cookies for gifting and including multiple kinds, like these gluten-free snickerdoodles. 

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

Gluten-Free Mint Chocolate Chip Cookies Recipe:

Continue to Content

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 wholly decadent and irresistible.

Print

Ingredients

• 1 cup palm shortening
• 1 ½ cups organic cane sugar
• 2 large eggs, plus 1 egg yolk
• 1 ¾ teaspoons peppermint extract (or more to taste)
• green & yellow food dye gel, optional
• 1 ¼ cups sorghum flour
• 1 cup brown rice flour
• 1 cup tapioca starch
• 1 ½ teaspoons xanthan gum
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon sea salt
• 10 oz. dairy-free chocolate chips (about 1 ½ cups)

Instructions

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

Cream the palm shortening and organic cane sugar in a large mixing bowl. 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 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, underbake them for 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 them to a cooling rack to cool completely.

Notes

Use peppermint extract vs. peppermint flavor. The extract will always be more potent.

If you want to dye your Gluten-Free Mint Cookies, I recommend the Wilton Icing Colors, which are gel based. Unfortunately, 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 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. Use another clean toothpick to add green gel if necessary (and yellow!). Continue this process until you achieve the desired color.

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

Recommended Products

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• 
  Reynolds Kitchens Non-Stick Parchment Paper - 60 Square Feet
• 
  Spectrum Naturals Organic Shortening, All Vegetable, 24 oz
• 
  Flavorganics Organic Peppermint Extract, 2-Ounces Glass Bottles (Pack of 3)
• 
  Nestle Toll House Simply Delicious Allergen-Free Semi-Sweet Chocolate Morsels – Chocolate Chips Made With Only Three Ingredients and Free From 8 Major Allergens, 10 oz. Bag
• 
  Wilton Icing Colors, 12-Count Gel-Based Food Color