These gluten-free peppermint patties have a smooth, creamy peppermint center wrapped in rich chocolate for that perfect sweet-and-refreshing bite.
Unlike store-bought versions that often contain corn syrup and preservatives, these homemade peppermint patties are made with simple ingredients you likely already have in your pantry. They’re easy to prepare, naturally gluten-free, and perfect for holidays, dessert trays, or anytime you want a refreshing chocolate treat.
Once you see how simple they are to make, you may never buy peppermint patties from the store again.
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Why you’ll love these clean ingredient peppermint patties:
- Soft, nostalgic texture (they mimic store-bought patties to a T)
- No artificial food dyes
- No corn syrup
- Easy to make ahead
- Perfect for a quick snack or chocolate craving
- Freezer-friendly
- Nostalgic flavor with real ingredients
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Butter
Butter adds richness to the cream filling. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
2. Maple Syrup
Maple syrup helps balance the sweetness from the powdered sugar by provides natural sweetness while adding moisture and depth to the filling.
3. Peppermint Extract
Peppermint extract is the superstar of this recipe. It provides the iconic peppermint flavoring without having other use synthetic flavors or dyes.
4. Powdered Sugar
Powdered sugar (also called confectioners sugar) creates smooth, fluffy frostings, glazes, and fillings with that classic melt-in-your-mouth texture. For the cleanest option, look for organic or tapioca-based versions without cornstarch, or blend your own at home for a simple, from-scratch swap that keeps ingredients wholesome and allergy-friendly.
5. Chocolate Chips
Chocolate chips are used to create the signature layer of chocolate outside of the peppermint patty itself. You can get creative and use dark, milk or white chocolate to switch things up within this recipe.
6. Coconut Oil
Coconut Oil is a versatile, naturally rich cooking fat known for its smooth texture and gentle coconut aroma. With a high smoke point and stable structure, it works beautifully for sautéing, baking, roasting, and (in this case) as a smoothing agent for the chocolate to help create a nice glaze.
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Making the Peppermint Patties
1. Mix all of the filling ingredients together. They will become crumbly, but will form a dough ball when squeezed together.
2. Roll the filling out between two pieces of unbleached parchment paper to get a flat, consistent dough.
3. Use a circle cookie cutter to make the peppermint patty shapes. These shapes can change to make this recipe festive for all seasons.
4. After freezing, coat the candies in melted chocolate. Place in the refrigerator to firm up and then enjoy!
Corn Syrup Free Peppermint Patties
Ingredients
Filling
- 1/4 cup Butter softened
- 1/3 cup Maple Syrup
- 1 1/2 tsp Peppermint Extract
- 3 1/3 cup Powdered Sugar
Chocolate Coating
- 1 cup Chocolate Chips
- 1/2 tbsp Coconut Oil
Instructions
- In a stand mixer (with whisk attachment) mix together the butter, maple syrup and peppermint extract until well combined.
- Slowly add in the powdered sugar (½ cup at a time) until a dough is formed.
- The dough will be very crumbly. Squeeze the crumbs together until a dough ball forms.
- Lay out a piece of parchment paper to set the dough ball on and then cover with another piece of parchment paper and roll the dough flat (about ¼ inch thick).
- Use a circle cookie cutter and cut circles out of the dough. Re-roll the dough ball and repeat this step until all dough has been shaped.
- Lay the circles out on a parchment paper-lined tray and freeze for 30 minutes.
- Melt the chocolate and coconut oil in a double boiler and once melted coat the circle pieces.
- Place chocolate covered patties on a parchment lined baking sheet and freeze for another 20 minutes (or until chocolate has hardened.) Store in the refrigerator or freezer and enjoy!
Additional Allergens/Suggested Modifications
- Dairy: Sub butter and chocolate chips for dairy free alternative
This recipe is naturally free of: egg, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Use peppermint extract, not mint extract, for the classic flavor.
Freeze the filling discs before dipping so they keep their shape.
If chocolate thickens while dipping, gently rewarm it. If it’s clumpy, add a little more coconut oil to smooth it out.
Use high-quality chocolate for the best flavor and texture.
Work in small batches so the peppermint centers stay cold.
Storage Options:
- Room Temperature: Store in an airtight container for up to 2 days. If too warm, chocolate will melt.
- Refrigerator: Keeps for 4–5 days in an airtight container.
- Freezer: Freeze the filling or the completed patty for up to 6 months in an airtight container.
Recipe FAQs
If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.
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