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Gluten-Free Vegan Chocolate Mint Cookies Recipe

Chocolate and mint — a classic pairing that never disappoints. These gluten-free, vegan chocolate mint cookies combine deep, rich chocolate with a bright hint of peppermint for a truly delightful bite. They’re soft, chewy, studded with dark chocolate chips, and take just 20 minutes from start to finish.

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Dark brown, almost black chocolate mint cookies. They have melted chocolate chips in them and are topped with a bit of white coarse sea salt.

The Best Gluten-Free & Vegan Chocolate Mint Cookies

This familiar flavor duo shines in a cookie form: fudgy chocolate, crisp peppermint notes, and a tender chewy center. These cookies are loaded with vegan dark chocolate chips and finished with an optional sprinkle of coarse sea salt for contrast. They pair beautifully with a cold glass of plant-based milk and are easy enough to make any day of the week.

Why These Chocolate Mint Cookies Are The Best

These cookies require no chilling — just mix, scoop, bake, and enjoy. The dough freezes exceptionally well, so you can make a double batch and store extras in the freezer for quick fresh-baked cookies later. They’re forgiving, quick, and satisfy both chocolate and mint cravings.

A dark brown chocolate mint cookies on a white piece of parchment paper. It has a large bite taken out of it and you can see the melted chocolate chips inside.

Ingredients & Substitutions

This recipe is written gluten-free and vegan, but I note common swaps so everyone can enjoy these cookies.

Key ingredients (see recipe card below for the full list)

  • Gluten-free flour: Use an all-purpose gluten-free blend. If your blend already contains xanthan gum, omit the extra xanthan in the recipe. If you’re not gluten-free, substitute regular all-purpose flour and omit xanthan gum.
  • Vegan butter: Any plant-based butter works; use salted or unsalted according to preference. If not vegan, regular butter is fine.
  • Vegan sour cream or yogurt: This replaces eggs and adds moisture. Plain vegan yogurt or sour cream works, and regular yogurt or one large egg can be used if you’re not vegan.
  • Vegan dark chocolate chips: Choose high-quality vegan chips for best flavor. If not vegan, regular chocolate or mint-flavored chocolate chips are good substitutes.
  • Peppermint extract: A small amount goes a long way to give the cookies a bright peppermint note.
  • Cocoa powder: Use unsweetened cocoa powder (not hot cocoa mix) for rich chocolate flavor.

Dark brown, almost black, chocolate mint cookies all stacked in a pile and topped with coarse white sea salt.

Tips for Cookie Success

Follow these simple tips to ensure soft, chewy, minty chocolate cookies:

  1. Cream butter and sugar: Beat butter and sugar until light and fluffy. This incorporates tiny air pockets that help create a tender, chewy texture.
  2. Don’t overbake: Remove cookies when the edges look set but the centers still appear slightly underbaked. They’ll finish cooking on the hot sheet as they cool.
  3. Bang the pan: If you want crinkled tops, give the hot baking sheet a firm bang on the counter as soon as the cookies come out to help them settle and develop pretty edges.

A dark brown chocolate mint cookies on a white piece of parchment paper. It has a large bite taken out of it and you can see the melted chocolate chips inside.

Freezing and Storing

You can absolutely freeze the cookie dough. Scoop dough balls, freeze them on a tray until firm, then transfer to a freezer bag. Bake straight from frozen, adding about 1 minute to the bake time. Baked cookies keep in an airtight container at room temperature for up to 7 days, or frozen for up to 6 months.

Pro Tips & FAQs

Can I use chocolate chunks or chopped chocolate?

Yes — chunks or chopped bars work wonderfully. Use the same volume called for in the recipe.

My cookies aren’t perfectly round.

If edges spread unevenly, reshape them immediately after baking with a butter knife, spoon, or the bottom of a glass while the cookies are still soft.

How do I know they’re done?

The edges should look dry and slightly cracked while the center remains a bit glossy and underbaked. That’s the cue to remove them.

The Easiest Gluten-Free Vegan Chocolate Mint Cookies

Soft, chewy, and full of deep chocolate tempered by refreshing peppermint, these cookies are a quick, reliable treat you’ll want to make again and again. They’re naturally gluten-free and vegan, but easy to adapt if you don’t follow those diets.

If you try the recipe, I’d love to see your results — tag @cakedbykatie on social media and consider leaving a rating and review if you enjoyed them.

Dark brown, almost black, chocolate mint cookies all stacked in a pile and topped with coarse white sea salt. The cookie on top has a bite taken out of it.

Other Cookie Recipes To Try

  • Chai Oatmeal Cookies (DF)
  • Peanut Butter & Jelly Cookies (GF & DF)
  • Cherry Chip Cookies (GF & V)
  • Espresso Molasses Cookies (DF)
  • Gingersnaps (GF & DF)
  • Chocolate Chip Cookies (GF & DF)
  • Chocolate Chip Oatmeal Cookies (DF)
  • Coconut Orange Cookies (GF & V)

Recipe Summary

  • Yield: approx. 18 cookies
  • Total time: 20 minutes
  • Prep: 10 minutes | Bake: 10 minutes
  • Diet: Gluten-free (can be made with regular flour)

Ingredients (Chocolate Mint Cookies)

  • 1/2 cup (113g) salted vegan butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/8 cup (29g) vegan sour cream or yogurt, room temperature
  • 1/2 tablespoon pure peppermint extract
  • 1 cup (160g) gluten-free all-purpose flour blend (check for xanthan gum)
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon xanthan gum (omit if your flour already contains it or if using regular flour)
  • 1 cup vegan dark chocolate chips
  • Optional: coarse sea salt for sprinkling

Instructions

  1. Preheat oven to 350ºF and line two large baking sheets with parchment paper.
  2. In a stand mixer or with electric beaters, cream the butter and sugar on high for about 2 minutes until light and fluffy.
  3. Add the sour cream or yogurt and peppermint extract; beat on high for another 2 minutes.
  4. On low speed, add the flour, cocoa powder, xanthan gum (if using), baking soda, baking powder, and salt. Mix until a dough forms.
  5. Fold in the chocolate chips until just combined.
  6. Using a 1½ tablespoon scoop or spoon, portion dough onto prepared sheets about 2 inches apart. Gently press the tops if you prefer flatter cookies.
  7. Bake 8–10 minutes, until edges look set and the centers are still slightly underbaked.
  8. Remove from oven and, if desired, firmly bang the hot baking sheet on the counter to help deflate and create crinkled tops. If needed, reshape edges while warm. Cool completely on the baking sheets.
  9. Store in an airtight container at room temperature up to 7 days or freeze up to 6 months.