If you're a fan of the classic mint chocolate flavor combination, you're going to love this homemade version of Crumbl cookies. They're soft, chewy, and bursting with peppermint flavor. The best part? They're completely gluten-free, so everyone can enjoy this gluten free crumbl cookie recipe and make their sweet tooth happy.
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If you're looking for a festive and delicious treat to add to your holiday baking list, these Andes Mint Gluten Free Crumbl Cookies are the perfect choice. They're a copycat version of the cookies from Crumbl bakery. With a soft, gluten free chocolate cookie base and a creamy peppermint buttercream frosting topped with crumbled Andes Mint chocolate, this gluten free crumbl cookie recipe is sure to be a hit with everyone in your family. Plus, the recipe for buttery cookies is gluten-free, so it's perfect for anyone with dietary restrictions. This is one of the best cookie copycat recipes!
Looking for more gluten free cookies like these giant cookies? Try some sweet treats like my traditional gluten-free brownie cookies, my easy soft gluten-free gingerbread cookies, and my gluten free chocolate orange cookies.
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Key Ingredients
Here is a breakdown of the key ingredients in this recipe and their roles:
- Butter: Provides moisture and richness to the cookies. It also helps to give the cookies a tender, crumbly texture.
- Brown sugar: Adds sweetness and moisture to the cookies. It also helps to give the cookies a chewy texture.
- Egg: Acts as a binding agent and helps to give the cookies structure. It also adds moisture to the dough.
- Peppermint extract: Gives the cookies a refreshing, minty flavor.
- Gluten-free flour: Provides structure and body to the cookies. It also helps the cookies rise and gives them a tender crumb.
- Cocoa powder: Adds a rich, chocolate flavor to the cookies. It also helps to give the cookies a deep, dark color.
- Baking soda: Helps the cookies rise and gives them a light, tender texture. It also helps to neutralize the acidity of the cocoa powder.
Together, these ingredients work to create a delicious, soft cookie that is bursting with mint chocolate flavor. Read the full recipe in the recipe card below.
The Best Gluten-Free Flour Brands
There are many different brands of gluten free flour that you can use for this recipe. The gluten free flour is what makes this recipe gluten free. Some popular options for this include:
- Bob's Red Mill Gluten-Free All-Purpose Flour: This flour is made from a blend of rice flour, potato starch, and tapioca flour, and it works well in a variety of gluten-free baked goods.
- King Arthur Measure for Measure Flour: This flour is made from a blend of rice flour, potato starch, tapioca flour, and whole grain sorghum flour. It is a versatile flour that can be used in a wide range of gluten-free recipes.
- Cup4Cup Gluten-Free Flour: This flour is made from a blend of rice flour, potato starch, and tapioca flour, and it is designed to be a 1:1 replacement for regular all-purpose flour in recipes.
- Gluten-Free Mama Almond Flour: This flour is made from ground almonds and can be used in a variety of gluten-free recipes, including cookies, cakes, and breads.
Ultimately, the best gluten-free flour for this recipe will depend on your personal preferences and dietary needs. It's always a good idea to read the ingredient list and nutrition information on the label to make sure that the flour you choose is suitable for your needs. Read my Guide to Gluten-Free Flour for more information.
Tips for Making Copycat Crumbl Cookies
Here are a few tips for making these copycat Crumbl Cookies:
- Make sure to use softened butter: This will help the cookies turn out soft and tender. If your butter is too hard, the cookies may turn out dry and crumbly.
- Use good quality cocoa powder: The quality of the cocoa powder you use can greatly affect the flavor of the cookies. Look for a cocoa powder that is unsweetened and has a deep, rich flavor. Make sure to fully combine the dry ingredients together before adding to the wet ingredients.
- Don't overbake the cookies: The cookies should be soft and chewy, not hard and dry. Be sure to keep an eye on them as they bake and remove them from the oven as soon as they are set but still soft.
- Let the cookies cool completely before frosting: If you frost the cookies while they are still warm, the frosting will melt and the cookies may become soggy. Be sure to let the cookies cool completely before frosting them.
- Use a stand mixer or electric hand mixer to make the frosting: The frosting will be much easier to make if you use a stand mixer or electric hand mixer. These appliances will help to beat the butter and powdered sugar together until they are smooth and creamy. They also help combine the dry ingredients with the wet ingredients thoroughly.
Ingredient Substitutions
Here are a few ingredient substitutions that you can try in this recipe:
- Butter: If you don't have unsalted butter, you can use salted butter instead. Just be sure to reduce the amount of salt in the recipe by half. You can also use a plant-based butter alternative, such as Earth Balance, in this recipe.
- Brown sugar: If you don't have dark brown sugar, you can use light brown sugar instead. The cookies will have a slightly lighter color and a slightly milder flavor.
- Egg: If you're allergic to eggs or following a vegan diet, you can use a flax egg as a substitute. To make a flax egg, mix together 1 tablespoon of ground flaxseed meal and 3 tablespoons of water. Let the mixture sit for a few minutes until it becomes thick and gel-like.
- Gluten-free flour: If you don't have gluten-free flour, you can try using almond flour or coconut flour instead. Keep in mind that these flours have different properties and may affect the texture of the cookies. You may need to adjust the amount of flour used in the recipe to get the desired consistency. Keep reading to learn about my favorite gluten free flour blends.
- Cocoa powder: If you don't have cocoa powder to make these chocolate cookies, you can try using unsweetened chocolate or chocolate chips instead for gluten free double chocolate cookies. Just be sure to chop the chocolate or chocolate chips into small pieces so that they melt evenly in the dough. You can even try adding two different kinds of chocolate chips for double chocolate chip cookies.
Remember to make these substitutions at your own risk, as the final product may differ from the original recipe.
Cookie Variations
Here are a few variations that you could try with this Andes Mint Gluten Free Crumbl Cookie recipe:
- Chocolate chip: Add in a cup of chocolate chips to the cookie dough for a classic twist on the recipe.
- Peanut butter: Replace the peppermint extract in the cookie dough with peanut butter extract and top the frosted cookies with chopped peanuts for a peanut buttery twist.
- Oatmeal raisin: Add in a cup of oats and a cup of raisins to the cookie dough for a chewy and flavorful oatmeal raisin version.
- Lemon: Replace the peppermint extract in the cookie dough with lemon extract and top the frosted cookies with lemon zest for a refreshing citrus twist.
- Coconut: Add in a cup of shredded coconut to the cookie dough and top the frosted cookies with toasted coconut flakes for a tropical twist.
I hope these suggestions give you some ideas for how to mix things up with this recipe!
How can I make these cake cookies gluten free?
To make this Andes Mint Gluten Free Crumbl Cookie recipe dairy free, you will need to make a few substitutions:
- Replace the butter in the cookie dough with a dairy-free butter alternative, like Earth Balance or Melt.
- Replace the butter in the buttercream frosting with a dairy-free butter alternative.
- Use dairy-free milk in the frosting instead of cow's milk. Almond milk or soy milk are good options.
- Use dairy-free chocolate in the frosting instead of Andes Mint chocolate. There are several brands of dairy-free chocolate available at the grocery store.
Recommended Equipment
Here is a list of equipment that you will need to make these andes mint gluten free crumbl cookies:
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cup set and spoons
- Cookie sheet or a large baking sheet
- Paddle attachment
- Large cookie scoop
- Parchment paper or silicone baking mat
- Wire rack
- Spatula
- Piping bag, pastry bag, or plastic bag (optional)
Storage Tips
To store these Andes Mint Gluten-Free Cookies, you will need an air-tight container. Once the cookies are completely cooled, place them in the container in a single layer with a sheet of wax paper or parchment paper in between each layer to prevent them from sticking together. The cookies will stay fresh at room temperature for up to 3 days this way.
If you'd like to keep the cookies fresh for longer, you can store them in the refrigerator for up to 1 week or in the freezer for up to 3 months. Just be sure to wrap them well before freezing to protect them from frost or store them in a freezer bag. To thaw frozen cookies, allow them to come to room temperature or thaw them in the refrigerator before serving.
FAQ
Crumbl Cookies are a gourmet cookie chain with locations throughout the United States. They are known for their large, soft cookies that come in a variety of flavors, including classics like chocolate chip and more unique flavors like s'mores and red velvet.
Crumbl Cookies are best stored in an airtight container at room temperature. They will stay fresh for up to 3 days this way. If you'd like to keep them fresh for longer, you can store them in the refrigerator for up to 1 week or in the freezer for up to 3 months. Just be sure to wrap them well before freezing to protect them from frost.
Yes, Crumbl Cookies can be frozen to extend their shelf life. Just wrap them well in plastic wrap or aluminum foil and store them in a freezer-safe container or zip-top bag. When you're ready to eat them, allow the cookies to thaw at room temperature or in the refrigerator.
I hope this helps answer some of your questions about Crumbl Cookies! If you have any other questions, don't hesitate to ask.
Gluten-free Andes Mint Crumbl Cookie Recipe
Equipment
- Large mixing bowl
- Electric mixer or stand mixer
- Measuring cup set and spoons
- Cookie sheet or a large baking sheet
- Paddle attachment
- Large cookie scoop
- Parchment paper or silicone baking mat
- Piping bag, pastry bag, or plastic bag (optional)
Ingredients
Cookies
- 1 stick unsalted butter softened
- ⅔ cup dark brown sugar
- 1 egg
- 1 teaspoon peppermint extract
- 1 ⅓ cup gluten-free flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
Buttercream Frosting
- 2 sticks unsalted butter softened
- 4 cups powdered sugar
- 1 tablespoon cold milk
- 1 teaspoon peppermint extract
- 2 drops green food coloring
- ¼ cup crumbled Andes mint chocolate
Instructions
- First, preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a medium bowl, cream together the butter and brown sugar until smooth on medium speed. Add in the egg and peppermint extract and mix until well combined.
- In a separate bowl, whisk together the gluten-free flour, cocoa powder, and baking soda. Gradually add the dry mixture to the wet mixture and mix until a dough forms.
- Using a small cookie scoop or spoon, drop rounded tablespoons of cookie dough balls onto the prepared baking sheet. Bake the cookies for 8-10 minutes, or until they are set but still soft.
- Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, it's time to make the buttercream frosting.
- In a large bowl, beat the butter until it is light and fluffy. Gradually add in the powdered sugar, 1 cup at a time, until it is fully incorporated.
- Add in the milk, peppermint extract, and green food coloring and beat the frosting until it is smooth and creamy.
- Once the cookies are completely cooled, spread a generous amount of frosting on top of each cookie. Top each cookie with crumbled Andes Mint chocolate.
Notes
Nutrition
I hope you enjoy this recipe for Andes Mint Gluten-Free Crumbl Cookies! If you give it a try, be sure to let us know what you think in the comments below. Happy baking!
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