Gluten Free Double Mint Chocolate Chunk Cookies

A yummy gluten-free update on a classic cookie.

1 hour
12 people


  • 1 cup gluten-free all-purpose flour
  • 3 Tbsp cocoa or cacao powder
  • 1/2 cup + 2 Tbsp coconut sugar (or any granulated sweetener of choice)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup butter or coconut oil, melted
  • 2 eggs
  • 1 tsp peppermint extract
  • 1 Russell Stover Milk Chocolate Bar, roughly chopped


  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper then set aside.
  • In a large mixing bowl combine flour, cocoa powder, sugar, baking soda, baking powder and salt. Mix well.
  • In another large bowl combine butter/oil, eggs and peppermint extract. Whisk until frothy. Pour wet ingredients into dry ingredients and stir until just combined.
  • Fold in the chopped chocolate bar pieces. Place rounded tablespoon portions on prepared baking sheet.
  • Bake for 10-12 minutes or until firm and turning golden on the bottoms. Let cool slightly before serving.