Go Back
–+ servings

Get the Recipe: Dark Chocolate Peppermint Cookies {gluten free}

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yield: 12
Author: Annie Holmes
Five ingredient gluten free Dark Chocolate Peppermint Cookies are packed with Andes mints for a perfect holiday treat!
4.56 from 9 ratings
Print Pin Recipe

Ingredients
 

  • 1 15 ounce box chocolate gluten free cake mix
  • 2 large eggs, beaten
  • 1/3 cup canola oil
  • 2 tablespoons butter, melted
  • 1 cup chopped Andes mints

Equipment

Instructions
 

  • Preheat oven to 350 degrees.
  • Combine the cake mix, eggs, oil and butter until a thick cookie batter forms. Fold in the Andes mints.
  • Spray a large baking sheet with cooking spray and roll the dough into golf ball size balls.
  • Bake 10 minutes.
  • BE CAREFUL not to over bake. Allow cookies to cool on a cooling rack, not on the pan to avoid over baking.

Notes

For a double chocolate version switch out chocolate chips for the mints.
Serving: 1 Cookie, Calories: 162kcal, Carbohydrates: 25g, Protein: 2.2g, Fat: 9.7g, Cholesterol: 39.3mg, Sodium: 55mg, Sugar: 7.2g
Did you make this recipe?Please leave a star rating and review below!