gluten-free double chocolate peppermint twist cookies

Easy Gluten-Free Christmas Cookies

A reader contacted me today asking for an Easy Gluten-Free Christmas Cookies recipe that his kids could make.   He wanted to bring some Gluten-Free cookies to his office for a holiday party for a few people that are Gluten-Free.  The reader is not Gluten-Free but lucky for me he still likes to follow my blog. I suggested that they buy one of my favorite cookie mixes so that they didn’t have to buy any extra Gluten-Free ingredients than needed.  I love using Pamela’s Products when I need a recipe to be fast and easy.  Pamela’s mixes are also great for introducing Gluten-Free baking to new bakers or people that are newly diagnosed to the Gluten-Free lifestyle.  Pamela’s Products are found at most major grocery stores across the USA. 

I suggested that they make my…

Double Chocolate Peppermint Cookies

gluten-free double chocolate peppermint twist cookies

Pre-heat the oven to 350 degrees and place the rack in the middle of the oven.


1 bag  Pamela’s Products Gluten-Free Cookies

1 egg

8 Tbs butter

1 tsp cinnamon

1 tsp vanilla

2 Tbs Hershey’s 100% cocoa powder

1 bag Hershey’s semi-sweet chocolate chips

Aprroximately 2 cups peppermint candy canes, crushed or broken – Spangler, TruJoy Sweets, and Hammond’s Candies are Gluten-Free but please, always read the label.

Using a standing or hand mixer, blend the contents of the cookie mix in a bowl with the butter, egg, cinnamon, vanilla and cocoa powder. Cover the mixing bowl and chill in the refrigerator for 30 minutes to let the flavors meld.

Take the dough out and use a spring scoop or two spoons to make balls with the dough.  Place them on a baking sheet lined with parchment paper.

Use the back of the spring scoop or spoon to gently press the ball down leaving an indentation.  *This will  hopefully bake with a small indentation that will be the perfect place for the melted chocolate to puddle and sit … Oh my!  If the indentation does not stay, use the back of a spoon to gently push the cookie down while they are cooling.

Bake 9-11 minutes.  Let cool on a baking rack.

Melt the chocolate chips in a double boiler while stirring.  If you do not have double boiler use a small slow cooker or the microwave. Melting times will vary.

Once the chocolate is all melted use a spoon to scoop the chocolate onto the cookies.  Sprinkle the tops with crushed peppermint candies.  Let cool before storing in a tight sealing container.

I suggest enjoying these cookies within 1-2 days so they are fresh.  I am sure once you start baking them it will not be that hard.

TIP – if you have a candy cane shape cookie cutter or a favorite shape, you could rollout the dough between 2 sheets of parchment paper and cut the cookies out.  Bake, cool and top with the melted chocolate and peppermint pieces.


Merry Gluten-Free Double Chocolate Peppermint Cookie Christmas!