These Gluten Free Peppermint Bark Chocolate Sandwich Cookies are an easy, festive holiday dessert that combines rich chocolate sandwich cookies with creamy white chocolate and crunchy crushed candy canes. If you’re looking for a gluten free peppermint bark cookie recipe that’s quick, kid-friendly, and perfect for Christmas, this one checks all the boxes.
This no-bake cookie recipe is ideal for busy holiday seasons when you want something homemade without turning on the oven. These cookies are great for gluten free Christmas desserts, cookie exchanges, holiday parties, and edible gifts. With simple ingredients and minimal prep, they’re a favorite for families managing celiac disease or gluten sensitivity.
Depending on the brands you choose, this recipe can also be adapted to be dairy free, making it a versatile option for many dietary needs.
When making gluten free holiday desserts, always double-check that your chocolate sandwich cookies and white chocolate chips are certified gluten free. Cross-contact can easily happen during manufacturing, especially with seasonal candies like candy canes.
For best results, use high-quality white chocolate that melts smoothly and sets with a glossy finish. If you’re baking with kids, crushing candy canes in a sealed bag with a rolling pin is a fun and safe way to prep toppings together.
These gluten free peppermint bark sandwich cookies make a beautiful addition to Christmas cookie trays and dessert boards. Stack them in clear treat bags tied with ribbon for easy edible gifts, or serve them alongside hot chocolate, coffee, or peppermint tea.
They’re also a great last-minute gluten free dessert option for holiday gatherings when you need something festive and allergy-aware.
If you love festive gluten free desserts, be sure to explore more recipes on Gluten Free Mom’s Table. You’ll find easy, family-friendly options for gluten free cookies, cakes, and holiday treats designed with celiac-safe kitchens in mind.
From classic Christmas cookies to no-bake holiday desserts, Gluten Free Mom’s Table is your go-to resource for stress-free gluten free baking all season long.
Happy holiday baking!
This easy gluten free Christmas dessert is a no-bake peppermint bark–style cookie made with chocolate sandwich cookies dipped in white chocolate and topped with crushed candy canes. It’s festive, simple, and full of classic holiday flavor, making it perfect for gluten free cookie trays, Christmas parties, and edible gifts during the holiday season.
Line a baking sheet with parchment paper and set aside.
Place the white chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until fully melted and smooth.
Dip each gluten free chocolate sandwich cookie halfway into the melted white chocolate.
Place the dipped cookies onto the prepared parchment-lined baking sheet.
While the chocolate is still wet, sprinkle crushed candy canes over the tops of the cookies, gently pressing them into the chocolate.
Allow cookies to set at room temperature or refrigerate for 10–15 minutes until fully hardened.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Check labels carefully: Even though this recipe is gluten free, always confirm that your chocolate sandwich cookies, white chocolate chips, and candy canes are labeled certified gluten free. Candy canes and chocolate are common sources of hidden gluten due to shared equipment.
Avoid cross-contact: Use clean bowls, utensils, and parchment paper that haven’t touched gluten-containing foods. This is especially important for those with celiac disease.
White chocolate melting tip: Melt white chocolate slowly and stir often. Overheating can cause it to seize and become grainy.
Candy cane texture: Crushing candy canes finely helps them stick better to the chocolate and makes the cookies easier to bite into.
Half-dip works best: Dipping the cookies only halfway keeps them easy to hold and creates the classic peppermint bark look.
Dairy-free option: If needed, use dairy-free white chocolate chips that are certified gluten free.
Storage matters: Store gluten free cookies separately from gluten-containing desserts to prevent cross-contact.
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.