These flourless chocolate cookies are naturally gluten, grain and dairy free, yet utterly decadent. Fudgy and gooey inside with a crisp, crackled top, they are gently flavored with peppermint and finished with crunchy candy cane pieces.
I’ve been making this recipe every year since 2011, and I finally updated the photos to better match how delicious these cookies are. The original recipe is my flourless chocolate puddle cookie, and this peppermint version keeps everything that makes those cookies special while adding a festive mint touch. The cookies are deceptively simple to prepare and require no butter, no mixer, and no elaborate technique—just a straightforward stir and bake.
Why these cookies are great: they are naturally gluten-free, and if you use a powdered sugar without cornstarch they can be grain-free as well. They are dairy free without sacrificing richness because the combination of whipped egg whites, sugar and cocoa creates that deep, fudgy chocolate center and a shiny, crackly top. The texture is indulgent—soft and marshmallow-y inside, slightly crisp around the edges. The peppermint is subtle; use it sparingly because concentrated extract can overpower the chocolate.
A couple of practical tips: these cookies spread quite a bit, so use rimmed baking sheets if possible. If your pans have no lip, bake fewer cookies per sheet—six at a time—leave plenty of space around each mound, and make sure the nut pieces are evenly distributed so the dough spreads uniformly. When breaking candy canes, aim for small shards rather than powder so they add texture and visual appeal without completely dissolving.
These cookies are quick to make and impressive to serve—perfect for the holiday season or any time you want an easy, naturally gluten- and dairy-free treat. If you enjoy chewy, fudgy cookies with a crackled top, add these to your baking list this month.
Peppermint Chocolate Puddle Cookies – Naturally Gluten, Grain and Dairy Free
Author: Erin Dooner | Course: Dessert
Servings: 18 (about 18–20 large cookies)
Prep Time: 25 mins | Cook Time: 15 mins | Total Time: 40 mins
Naturally gluten, grain and dairy free fudgy chocolate cookies with a thin crackly top, flavored with peppermint and topped with candy cane pieces.
Ingredients
- 3 cups (310g) coarsely chopped walnuts, or a mix of your favorite nuts (almonds, walnuts, pecans work well)
- 4 cups (453g) powdered sugar
- ½ cup + 3 tablespoons (60g) unsweetened cocoa powder
- Scant ½ teaspoon sea salt
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 teaspoon peppermint extract
- 8 peppermint candy canes, broken into small pieces
Instructions
- Preheat the oven to 350°F (175°C). Spread the chopped nuts on a baking sheet and toast for 10–12 minutes, tossing occasionally, until they smell fragrant. Remove and let cool.
- Reduce the oven temperature to 320°F (160°C). Arrange oven racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper and set aside.
- In a mixing bowl, stir together the egg whites, powdered sugar, cocoa powder, salt and vanilla until fully combined and the mixture is smooth. Fold in the toasted nuts so they are evenly distributed.
- Drop the batter by 2-tablespoon scoops onto the prepared parchment, placing only six mounds per sheet and spacing them well from each other and the edges since the cookies spread significantly.
- Sprinkle broken candy cane pieces over the tops of the cookie mounds (you can cover the whole cookie or just part of the top for a pretty effect).
- Bake for 12–14 minutes, rotating and switching the baking sheets halfway through baking. The cookies are done when they have fully puffed and show cracks across the tops. Remove them promptly at this point—baking longer will dry them out and make them crunchy.
- Let the cookies cool on the baking sheet for a few minutes, then slide the parchment with the cookies onto a cooling rack to finish cooling. Repeat with remaining batter.
Notes
- When preparing food for someone with allergies, always double-check ingredient labels for cross-contamination risks.
- To make these grain-free, use powdered sugar that contains no cornstarch. In some places you can find pure powdered sugar with no additives, or powdered sugar made with tapioca starch instead.
- Break candy canes into small pieces rather than pulverizing them; larger shards look better and add texture.
- Store cooled cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
- This recipe scales easily; it can be halved if you want fewer cookies.
