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100% Milk Free, Peanut Free, Tree Nut Free, Gluten Free, Egg Free, Soy Free, Sesame Free, No Artificial Colors and Flavors ! Free of the top common 9 allergens! Vegan and Kosher!

Peppermint NoNo's Cookie Recipe!

Posted by Eating Gluten and Dairy Free on Dec 4th 2020

Peppermint NoNo's Cookie Recipe!

Repost from: Eating Gluten and Dairy Free

chocolate peppermint candy cookie ingredients + tips

  • dairy free butter— at room temperature, we use Earth Balance Soy Free Buttery Sticks for baking
  • granulated sugar
  • packed brown sugar
  • eggs— at room temperature
  • gluten free flour— we use Bob’s Red Mill 1 to 1 Baking Flour available in bulk here or in your local grocery
  • xanthan gum— omit if your gluten free flour blend contains this
  • unsweetened cocoa
  • baking soda
  • salt
  • vanilla extract
  • No Whey Foods Peppermint No No’s— these are allergen friendly (free of the common eight including gluten, dairy, peanuts, tree nuts, soy, and eggs). They taste AMAZING and are a Christmas must. You can purchase them in a box of 12 individual bags or as a 3-pack. This recipe calls for the 3-pack; if you can, splurge for the box and read below other ways I love to enjoy these.
  • this cookie dough will be thick and sticky. Allowing the dough to rest in the refrigerator for 20 minutes prior to baking will help it to be more workable.
  • bake for 8 minutes and promptly remove the cookie sheet from the oven. Then allow cookies to finish baking on the cookie sheet for another 3-4 minutes. Then transfer to a cooling rack until completely cooled.
  • store cookies in an airtight container in the refrigerator up to a week or in the freezer for a month
  • Peppermint No No’s are delicious eaten by the handful, as stocking stuffers, and are an absolute must in this Christmas Snack Mix recipe.


  • ½ c dairy free butter, room temperature suggestion in post
  • 1¼ c granulated sugar
  • ¾ c brown sugar
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 1⅔ c gluten free all purpose flour suggestion in post
  • 1 tsp xanthan gum omit if your GF flour blend has this
  • 1 c unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 1.63 oz bags No Whey Foods Peppermint No No's
  • optional– adding in mini chocolate chips


  • In a large bowl or electric stand mixer, cream the butter and sugars well.
  • Then add in the vanilla extract and eggs one at a time until just combined. Be careful not to overmix.
  • In a medium bowl combine the gluten free flour, xanthan gum if needed, cocoa powder, baking soda, and salt.
  • Transfer the dry ingredients into the large mixing bowl and incorporate well into wet ingredients. The dough will become very thick and sticky. If using a handheld mixer, you may need to mix the last bit by hand.
  • Place plastic wrap over the bowl and allow to rest in the refrigerator for 20 minutes.
  • Preheat the oven to 350°F and place parchment paper on two cookie sheets.
  • Remove dough from the refrigerator.
  • Scoop dough out by the rounded tablespoon and roll into a ball, then flatten. If dough is too sticky, you may need to use nonstick spray on the bottom of a flat drinking glass and gently push the dough down.
  • Place cookie dough cookies about 2 inches apart on a cookie sheet (12 cookies per baking sheet)
  • Press 3-5 No Whey Food's Peppermint No No's into the top of each cookie.
  • Place in the oven for 8 minutes. Cookies will look under baked; however they will finish baking on the cookie sheet. After cookies have cooled 3-4 minutes, transfer them to a cooling rack.
  • Once cookies are completely cooled place in an airtight container in the refrigerator up to a week or in the freezer for a month. These also make great gifts in cookie tins.
  • Optional– add in ½ c. mini chocolate chips to this cookie recipe