Chocolate Mint Cookies Recipe (GF, V, Top 8 Free)

Gluten Free, Vegan, Top 9 Free Chocolate Peppermint Cookies by The Allergy Chef

Sing with me! It’s beginning to look a lot like Christmas…” Honestly, this is one of my favorite times of the year to bake cookies. There are so many seasonal flavors to enjoy, including today’s featured ingredient: No Whey Peppermint Choco No-Nos (candies contain rice and sunflower). If you’ve never seen this company before, it’s my great honour to introduce you to them.

Related Article: No Whey Chocolate Product Review

No Whey Chocolates by The Allergy Chef

No Whey makes gluten free, vegan, top 9 allergy free chocolates and candies, including faux M&M candies. The first time I learned about them from Stephanie (from Turn It Teal) I was shocked. Never did I think Kid Two would have such an experience.

Want more of our free recipes? Sign up for our newsletter.

While it may be easy to think you can make these at home… you’d be hard pressed. It’s the crunchy shell. They got it SO right and it requires special equipment for this kind of consistency. Today, we’ll be using their candies in our gluten free peppermint cookies and you won’t be disappointed.

Allergy Status

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Celery, Citrus, Cruciferous, Garlic, Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Squash & Gourd, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: EOE, Vegan

Join RAISE Today for hundreds of gluten free, allergy friendly recipes.

Tips For Making Good Gluten Free Cookies

Parchment paper is a must! If you want an easy release and pretty cookies, use parchment paper.

Use a good gluten free flour blend. You don’t have to use our blend, but your go-to blend must be a good one if you want gluten free cookies that taste good.

If you’re unsure of brands that are top 8 allergy free (or want to see the brands we used) please refer to our Safe Product Guides.

Chocolate Peppermint Cookie Questions Answered

Can I Use Peppermint Extract?

We don’t recommend adding peppermint extract (or mint extract) to these cookies. The candy brings in all the peppermint flavor you need. If you can’t find these candies, you can substitute with crushed candy canes.

Do I Need Xanthan Gum?

No, you don’t. Many 1:1 flours will contain some kind of gum, but we forego this where possible.

Can I Use a Chocolate Chip Cookie Recipe Instead?

You can totally experiment with that. Instead of using chocolate chips, you’d use the candies instead.

Where Can I Find Dairy Free Chocolate?

The No Whey candies are dairy free. For more allergy friendly brands, please refer to our Safe Product Guides.

Can I Use Almond Flour Instead?

If it’s almond flour standalone, no. Single flours don’t create a desired result. Now, if you can ONLY have one flour, that’s understandable. For everyone else, you should be blending. Almond flour can be part of your custom gluten free flour blend.

Gluten Free, Vegan, Top 9 Free Chocolate Peppermint Cookies by The Allergy Chef

Gluten Free Chocolate Peppermint Cookies (Vegan, Top 8 Free)

Course: Dessert
Keyword: Baking, Cookie, Easy, Holiday, Vegan
Author: Kathlena, The Allergy Chef


  • Baking Tray & Parchment Paper


  • 8 ounces Dairy Free Butter
  • 4 TBSP Ground Golden Flax Meal
  • 8 TBSP Water
  • 300 g Organic Dark Brown Sugar
  • 230 g Sorghum Flour, superfine
  • 75 g Cacao
  • 50 g Millet Flour, superfine
  • 40 g Arrowroot
  • 3 tsp Baking Powder
  • 2 tsp Organic Vanilla Extract
  • 1 tsp Sea Salt
  • 4 packs No Whey Peppermint Choco No-Nos


  • Combine flax and water together in a small bowl and set aside.
  • Place your butter and sugar in a mixing bowl and cream.
  • Add all of the dry ingredients and mix again.
  • Add your flax and vanilla and mix until a dough forms.
  • Fold in candies. Reserve some for placing on top of cookies just before baking.
  • Shape dough into cookies and place on a baking tray lined with parchment paper.
  • Bake at 325° for 15 minutes.
  • Cool on tray for 15 minutes before eating the cookies.


Tried this recipe?Let us know how it was!

This content is for Diamond, Diamond Plus, Platinum, Recipes Only, Silver, and Silver Trial Membership members only. Please register to continue reading.
Log In Register