If you want a fun cookie for Christmas you need to try these Gluten Free and Vegan Peppermint Chocolate Chip Cookies! These gluten free Christmas cookies are a classic chocolate chip cookie filled with crushed candy canes for a bright peppermint flavor. These Gluten Free Chocolate Chip Cookies with Peppermint are gluten free, dairy free, soy free, egg free, and peanut free. They are also suitable for vegans and vegetarians.
Cookies are to Christmas what pies are to Thanksgiving. Which makes Christmas all the more exciting because I absolutely love cookies. This cookie recipe isn’t really all that complicated. It’s the perfect gluten free vegan Christmas cookie to bring to a party or family dinner. It’s just a classic Gluten Free Chocolate Chip Cookie recipe with a bit of a Christmas twist. I added crushed peppermint and a small amount of peppermint extract to really bring in the Christmas flavors. If you don’t want the hassle of cut out cookies, but want a festive treat, this vegan Christmas cookie is for you!
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Simple Steps to Make these Gluten Free Christmas Cookies
Making these cookies is fairly easy. You don’t even need a stand-mixer. All you need is one large bowl, one medium bowl, and one small bowl. For detailed recipe instructions make sure you thoroughly read the recipe card, the below pictures are here for additional guidance.
In your small bowl make your flax egg.
In your large bowl mix together your dry ingredients and mix-ins.
In a medium-sized bowl mix your wet ingredients (including the sugars).
Pour the wet into the dry and combine.
Scoop out the dough and bake, then enjoy!
Key Ingredients You’ll Need for Cookies and Why
Eat or Drink’s Gluten Free Cookie Flour Blend – This is my own flour blend recipe that I highly suggest you use for this cookie. I created this flour recipe through lots of trial and error and have found it to be the best taste and texture for most gluten free vegan cookies.
I always keep a large container of this flour on hand already mixed and ready to be used. That way, when it’s time to bake, your flour is already made.
Xanthan Gum – Xanthan gum is a great ingredient to help bind gluten free baked goods.
Vegan Chocolate Chips – There’s a lot of great brands that create vegan chocolate chips. If CC is a concern I suggest going with Enjoy Life Brand. If CC is not a concern many store brands have their own dairy free chocolate chips for amazing prices like Wegman’s and Trader Joe’s.
Finely crushed candy cane – You can buy already crushed candy cane like I did or if you have leftover candy canes in your house this is a great way to use them. Most candy canes are gluten free just be sure to read the ingredients.
Ground flax seeds – This is what I chose to use as egg replacer. When mixed with water ground flax becomes very gummy and helps with binding your baked goods just as eggs would.
Melted coconut oil – I chose to use melted coconut oil instead of dairy free butter this time because it is a bit more oily and helps create the proper spread in a cookie like this.
Cane sugar – Cane sugar is very importtant because it is much lighter than coconut sugar and helps create a cookie that’s soft on the inside and golden on the outside.
Coconut sugar – A small amount of coconut sugar adds a nice warm flavor.
Pure Vanilla Extract – I used a good amount of vanilla to really compliment and tone down the peppermint flavors.
Peppermint Extract – You don’t need a lot but it really helps create that festive flavor.
Want more Gluten Free Christmas Cookie Recipes?
For more Gluten Free Christmas cookie recipes be sure to get my e-cookbook Allergy Friendly Cookie Monster. You can get the e-cookbook completely free by signing up for my newsletter here. You’ll find recipes for cut out cookies, chocolate peppermint cookies, thumbprint cookies and so much more.
Gluten Free Vegan Peppermint Chocolate Chip Cookies
- 2 cups Eat or Drink's Gluten Free Cookie Flour Blend Recipe <– Click for Recipe
- 1 teaspoon xanthan gum
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup vegan chocolate chips
- 1/2 cup finely crushed candy cane – always check ingredients to ensure they are gluten free and vegan
- 1 tablespoon ground flax seeds
- 1/4 cup warm water
- 1/2 cup melted coconut oil – I prefer unrefined but either will work
- 1/2 cup cane sugar
- 2 tablespoons coconut sugar
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon peppermint extract
- Preheat oven to 350°F and line two baking sheets with parchment paper. Whisk together your ground flax and water and set aside to thicken.
- In a large bowl whisk together your cookie flour, xanthan gum, baking powder, and salt. Whisk until there are no lumps in the flour and everything is combined. Then whisk in your chocolate chips and crushed candy cane.
- In a medium-sized bowl whisk together your melted coconut oil, both sugars, and both extracts. Then mix in your flax egg after it becomes a bit gummy.
- Make a well in the center of your dry ingredients and pour in your wet ingredients. Mix with a rubber spatula or wooden spoon just until combined.
- Spoon about 2.5 – 3 tablespoons of batter onto your baking sheet. For best results use a cookie scoop with a trigger to easily measure out and drop in even proportions. Leave about 1.5 inches between each cookie.
- Bake in the center of the oven for 12 – 15 minutes or until edges begin to get golden. The center might feel soft to touch but they will continue to cook after you pull them out of the oven. For best results slide the parchment paper with cookies on top onto a cooling rack so the cookies don't overcook as they cool.
- After cooling the cookies for 5-10 minutes you can enjoy!