Double Chocolate Peppermint Cookies (Grain-Free, Dairy-Free)

Double Chocolate Peppermint Cookies are soft and chewy with cocoa, dark chocolate, peppermint and crushed candy canes. They’re also grain-free and dairy-free and the perfect Christmas cookie for the holiday season!

I’m sharing my first peppermint recipe of the season and it’s starting to feel like Christmas! Our tree is up, the outside Christmas lights are on and I’m currently listening to Christmas music (okay, I have been for weeks!)

So the stage is set to officially begin holiday baking.

I’ve made three batches of these chocolate peppermint cookies this past week, and I had to store them in the freezer just so I would stop eating them.

Why you’ll love these chocolate candy cane cookies

• They require just 10 minutes prep time and 10 minutes bake time.

• There’s no chilling time required and they make a small batch, so you’re not spending hours baking dozens of cookies.

• You can make them now, store in the freezer and break them out for Christmas.

• They have an irresistible fudgy centre and just a hint of peppermint – enough to make them festive but not overpowering.

Ingredients to make chocolate peppermint cookies

• Coconut sugar
• Almond butter
• Coconut oil
• Egg
• Peppermint extract
• Almond flour
• Coconut flour
• Unsweetened cocoa
• Baking soda and salt
• Dairy-free chocolate chunks or chips
• Crushed candy canes or peppermint candies

  How to make these peppermint Christmas cookies

• In a large bowl, add your sugar, almond butter and coconut oil and cream together using an electric mixer (stand or handheld).

• Beat in your egg and peppermint extract. Set aside.

• Add the almond and coconut flours, cocoa, baking soda and salt to a small bowl and whisk together (or sift together if your flours and cocoa are lumpy).

• Add the dry ingredients to the wet mixture and mix on medium-speed until combined.

• Fold in the chocolate chunks and crushed candy canes.

• Line a rimmed baking sheet with parchment paper and using a small cookie scoop, place mounds of the cookie dough on the baking sheet about 1-inch apart. (No need to flatten the cookies as they will spread while baking).

• Bake for 9-11 minutes, or until the cookies have puffed up and look firm around the edges. To ensure they have a fudgy centre, it’s important that you don’t over bake the cookies. They will flatten a bit and firm up as they cool.

Frequently asked questions

• How do you store these chocolate mint cookies? Store them in an airtight container at room temperature and enjoy within 2-3 days.

• Can you freeze them? Yes, just let them cool completely and then place in a freezer safe container, either in a single layer or in between sheets of wax paper. They should last in the freezer for up to 3 months. When ready to enjoy, just defrost at room temperature.

• Can you use all-purpose or gluten-free flour in these cookies? Since these cookies are meant to be grain-free, I haven’t tested this recipe with any other flours. With that said, almond flour and coconut flour do not act in the same ways as other flours, so I wouldn’t recommend a direct substitution in this recipe.

• What’s a good substitute for coconut sugar? If you don’t have coconut sugar, you can use brown sugar as a replacement.

• What can you use as a replacement for almond butter? Any natural nut or seed butter may be used as a replacement, but this will change the taste of the cookies.

Additional recipe tips and substitutions

• Your coconut oil should be soft, but not melted. This will help it cream together with the sugar and almond butter. Coconut oil is stored at room temperature, but if you find it’s still too hard, heat it in the microwave for a few seconds.

• Ensure your cold ingredients are brought to room temperature before mixing them together with the coconut oil. Cold ingredients may cause your coconut oil to harden as the batter mixes together.

• I sprinkled some crushed candy canes on top of the cookies before baking. It adds a pretty detail as the candy melts while baking, but it’s not necessary. If you prefer, you can sprinkle on some flaked sea salt.

• To keep these cookies dairy-free, make sure your chocolate chunks and candy canes are dairy-free.

• If you want to change things up, replace the dark chocolate chunks with white chocolate or mint chocolate chips.

• This recipe makes about 15 cookies but you can easily double the recipe for a larger batch.

Other Christmas cookie recipes you might enjoy

• Peppermint Mocha Brownies are chocolatey and fudgy, just like a brownie, but made with avocado, dates, maple syrup, whole wheat flour and cocoa. They’re even topped with an avocado frosting.

• Chocolate Oat Bars are made with hearty oats, chai spice and a rich dark chocolate filling.

• Cranberry Chocolate Chip Cookies are the ultimate holiday cookie bar with tart fresh cranberries, orange zest and dark chocolate chips.

• Chewy Ginger Cookies with Lemon Cream Cheese Frosting are perfectly spiced for the holidays with a chewy texture and refreshing lemon cream cheese filling.

If you make these Double Chocolate Peppermint Cookies, I would love to hear what you think in the comments below!

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Double Chocolate Peppermint Cookies (Grain-Free, Dairy-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews

• Author: Leanne
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 15 cookies
• Category: Dessert
• Method: Bake
• Cuisine: American

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Description

Double Chocolate Peppermint Cookies are soft and chewy with cocoa, dark chocolate, peppermint and crushed candy canes. They’re grain-free and dairy-free and perfect for gifting this holiday season!

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Ingredients

• 1/2 cup coconut sugar
• 2 tablespoons natural almond butter
• 2 tablespoons coconut oil, virgin, cold-pressed (softened but not melted)
• 1 large egg, room temperature
• 1/4 teaspoon peppermint extract
• 1 cup almond flour, room temperature
• 2 tablespoons coconut flour
• 2 tablespoons unsweetened cocoa
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/3 cup dairy-free dark chocolate chunks or chips
• 2 tablespoons crushed candy canes or peppermint candies (plus more for topping)

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Instructions

1. Pre-heat oven to 375F and line a rimmed baking sheet with parchment paper.
2. In a large bowl, cream together the sugar, almond butter and coconut oil using an electric mixer (stand or handheld).
3. Beat in the egg and peppermint. Set aside.
4. In a small bowl, whisk together the almond and coconut flours, cocoa, baking soda and salt. (If your flours and cocoa are lumpy, just sift together the ingredients).
5. Add the dry ingredients to the wet mixture and mix on medium-speed until combined.
6. Fold in the chocolate chunks and crushed candy canes.
7. Using a small cookie scoop, place mounds of the cookie dough on the prepared baking sheet about 1-inch apart. (No need to flatten the cookies as they will spread while baking). Sprinkle some crushed candy canes on top of the cookies (optional).
8. Bake for 9-11 minutes, or until the cookies puff up and the edges look firm. To ensure they have a fudgy centre, don’t overbake the cookies.
9. Remove from oven and let cool in pan for a few minutes before transferring to a wire rack to cool completely. The cookies will flatten and firm up as they cool.
10. Store in an airtight container at room temperature and enjoy within 2-3 days or freeze for up to 3 months.

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Notes

1. Your coconut oil should be soft, but not melted. This will help it cream together with the sugar and almond butter.
2. Ensure your cold ingredients are brought to room temperature before mixing them together. Cold ingredients may cause your coconut oil to harden as the batter mixes together.
3. This recipe makes about 15 cookies but you can easily double the recipe for a larger batch.
4. To freeze the cookies, let them cool completely and then place in a freezer safe container, either in a single layer or in between sheets of wax paper.
5. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.