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These Gluten Free Peppermint Bark Cookies are the perfect festive bake. A chewy, gooey, mint chocolate cookie with chunks of white chocolate, dark chocolate and crushed candy canes. A gluten free dupe of the new, viral M&S Peppermint Bark Cookies.

A pile of gluten free peppermint bark cookies - gooey chocolate mint cookies with chunks of white and dark chocolate.

Notes On These Peppermint Bark Cookies

  • Why choose this recipe? After the success of my gluten free dupe of last year’s M&S Gingerbread and White Chocolate Cookies, I had to recreate this viral dupe of M&S Peppermint Bark Cookies for 2025! Because why should us gluten free folk miss out on all the fun when it’s this easy to make these cookies at home!?
  • Top Tip: Make sure you chill the gluten free cookie dough well – if it’s too hot you’ll end up with cookies that spread in the oven too much. Don’t cram too many onto one baking tray – much like me, these cookies need space 😆.
  • Quick and Easy: These cookies largely use storecupboard basics and bake in just 10 minutes – just make sure you account for leaving them to chill.
  • Anything else? If you love Christmas cookies, try my Chocolate Crinkle Cookies, Gluten Free Amaretti and Gluten Free Gingerbread Cookies next. And of course, you have to make some actual Peppermint Bark too!

Table of Contents

A pile of gluten free peppermint bark cookies - gooey chocolate mint cookies with chunks of white and dark chocolate, with one cut in half to show the gooey chocolate inside.

Ingredients and Substitutions

There’s a printable recipe card below for these viral gluten free Peppermint Bark Cookies with the full quantities. But here are the main ingredients and ideas for any swaps.

  • Butter: I use unsalted butter. You could replace with a hard, dairy free margarine.
  • Brown Sugar: I use an equal split of light brown sugar and dark brown sugar.
  • Peppermint Extract: You could food safe peppermint oil but you’d only need a tiny amount of this as it’s very strong.
  • Eggs
  • Cocoa Powder
  • Plain Gluten Free Flour: I usually use FREEE’s plain flour, but any supermarket blend should work. You’ll need a gluten free plain or all purpose flour blend for this.
  • Baking Powder: Always check you’re using gluten free baking powder.
  • Bicarbonate of Soda: Also known as baking soda in the US.
  • Xanthan Gum: Omit this if your flour blend includes it. It helps with the texture.
  • Chocolate: I use a mixture of white and dark chocolate chips, but you could also chop up a bar of chocolate into chunks. Always make sure it’s gluten free.
  • Candy Canes: I found these in Home Bargains for about 85p – they are usually gluten free but again, always double check the labels. Make sure you get mint flavour ones.
Ingredients for peppermint bark cookies including gluten free flour, sugars, butter, cocoa, eggs, candy canes and chocolate chips.

How to Make Gluten Free Peppermint Bark Cookies

There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free mint chocolate cookies are to make.

A process shot showing a bowl with sugars, mint extract and melted butter.
Step 1: Mix together the sugars, mint extract and melted butter in a large bowl.
Add the eggs to the mixture and beat until it forms a runny batter, like this.
Step 2: Add the eggs to the mixture and beat until it forms a runny batter, like this.
Sift in the gluten free flour, cocoa powder, xanthan gum, bicarb and baking powder.
Step 3: Sift in the gluten free flour, cocoa powder, xanthan gum, bicarb and baking powder.
Add the chocolate chunks and crushed candy canes to the cookie dough.
Step 4: Add the chocolate chunks and crushed candy canes to the cookie dough.
Mix together the cookie dough then chill in the freezer before rolling into balls.
Step 5: Mix together the cookie dough then chill in the freezer before rolling into balls.
Space the balls of dough out on the baking trays to ensure they don't spread.
Step 6: Space the balls of dough out on the baking trays to ensure they don’t spread.
A tray of gluten free peppermint bark cookies with white chocolate chips and candy canes.
Step 7: Once the cookies have baked, leave to cool before moving as they will be soft!

Storing and Freezing Instructions

TO MAKE AHEAD: Make the cookie dough, then chill until firm enough to roll into balls. You can either freeze the whole block of cookie dough at this point or roll it into balls, then freeze them on a baking sheet. Transfer to a bag or tub then bake from frozen (adding 1-2 minutes cooking time) whenever you need a cookie fix!

TO STORE: These peppermint bark cookies will keep in an airtight container for up to a week once cooled.

TO FREEZE: Any leftover cookies can also be frozen and defrosted before eating.

A pile of gluten free peppermint bark cookies - gooey chocolate mint cookies with chunks of white and dark chocolate.
5 from 1 vote

Gluten Free Peppermint Bark Cookies Recipe

By: Sarah Howells
A chewy, gooey, mint chocolate cookie with chunks of white chocolate, dark chocolate and crushed candy canes. A gluten free dupe of the new, viral M&S Peppermint Bark Cookies. Love this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ review!
Prep: 15 minutes
Cook: 10 minutes
Chilling Time: 30 minutes
Total: 55 minutes
Servings: 20 cookies
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Ingredients 

  • 110 g unsalted butter
  • 175 g light brown sugar
  • 175 dark brown sugar
  • 1 tsp American peppermint extract
  • 2 large eggs
  • 350 g plain gluten free flour, (I use FREEE)
  • 1 tsp gluten free baking powder
  • 1 tsp bicarbonate of soda, (baking soda)
  • 0.5 tsp xanthan gum
  • 40 g cocoa powder
  • 100 g white chocolate chips
  • 100 g dark chocolate chips
  • 60 g peppermint candy canes, (approx 5-6 small candy canes)
Metric – US Customary

Instructions 

  • Crush the candy canes in a pestle and mortar and set to one side. Alternatively, you can also pop them in a plastic bag and bash them with a rolling pin!
  • Add the butter to a large, non-stick pan then place on a low heat. Heat until the butter has just melted (don't let it start bubbling!). Remove from the heat.
  • Stir the sugars and peppermint extract into the butter. Add the eggs and beat together with a wooden spoon until combined.
  • Sift in the gluten free flour, cocoa powder, baking powder, bicarb (baking soda) and xanthan gum. Mix together with a wooden spoon until it forms a thick, sticky dough.
  • Add the chocolate chips and crushed candy canes to the mixture and mix together until evenly distributed. Scrape the cookie dough into a large piece of clingfilm (plastic wrap) and place in the freezer for at least 30 minutes, until firm.
  • Meanwhile, preheat the oven to 180C / Fan 160C / Gas Mark 4. Line two large baking trays with baking paper.
  • After the cookie dough has firmed up, remove it from the freezer. Break off chunks of dough around the size of a golf ball and them roll into balls. It should make approx 20 cookies.
  • Place 3-4 cookie dough balls on a baking sheet, depending on how big your trays are, with a couple of inches between them. They will spread a bit in the oven!
  • Bake the cookies for 9-10 minutes, doing so in batches if necessary. Cool the cookies on the tray before moving – they will be very soft when they first come out of the oven.

Video

Notes

  • Top Tip: For extra visual appeal, dot a couple of extra chocolate chips on top of each cookie dough ball before baking.
  • Odd-Shaped Cookies? As soon as you’ve removed the cookies from the oven place a round cutter on top (larger than the cookie itself) and gently swirl it around in a circular motion to ‘nudge’ the edges into a smoother circle.
  • Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!

Nutrition

Serving: 1 cookie | Calories: 223kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g
Like this recipe? Rate and comment below!

More Festive Baking Recipes

If you like this Gluten Free Peppermint Bark Cookies recipe then make sure you check out these other gluten free Christmas baking recipes too…

Have you tried this recipe?

I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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