These fudgy and chewy Almond Flour Double Chocolate Peppermint Cookies are the perfect gluten-free Christmas cookie and can easily be made dairy-free! They’re made with almond flour, cocoa, dark chocolate chips, peppermint extract and candy canes so they’re double the chocolate and double the peppermint. If you’re not a lover of peppermint, don’t worry, it’s not overwhelming in these cookies. The amount of peppermint pairs perfectly with the dark chocolate. The recipe is also small batch and no chill!
If you love rich, chocolatey cookies, you’ll also want to add these no chill almond flour chocolate crinkle cookies to your holiday baking list!
Table of contents
New and improved recipe
I first published the recipe for these chocolate peppermint cookies in November 2019. While the recipe was good, I really wanted to make it better. More importantly, I wanted to use more common baking ingredients instead of speciality items like coconut oil, coconut sugar and almond butter.
I’m happy to report that the recipe is now much simpler to make and includes more basic baking ingredients. They also taste truly amazing! The Dutch processed cocoa adds a more intense chocolate flavor, while the dark chocolate chips play up the fudgy texture. I love that the candy cane pieces incorporate a little crunch and minty flavor that complements the dark chocolate. And, of course, the chewy texture that the almond flour brings to baked goods makes these the best chocolate peppermint cookies!
Key ingredients and substitutions
Below are just a few of the key ingredients and notes on substitutions. Be sure to check out the recipe card at the end of this post for all of the ingredients and quantities used.
- Candy canes – While you can buy crushed candy canes, they’re usually a really fine texture. I like to buy candy canes and break them up myself so I have more control over the size of the pieces. For this recipe, you don’t want large chunks of candy canes, but you also don’t want tiny sprinkles either. I used red, white and green candy canes, but red and white work too.
- Almond flour – I always use fine blanched almond flour in cookies because it has a finer texture than almond meal.
- Cocoa – You’ll need Dutch-processed cocoa for this recipe. It produces a richer and darker chocolate cookie.
- Peppermint extract – The cookies only need 1/2 teaspoon of peppermint extract to play up the candy cane flavor. You can leave it out and just use vanilla extract, but the cookies will lose some of their minty flavor.
- Chocolate chips – Dark chocolate chips work best in this recipe but semi-sweet will work too.
- Butter – The recipe calls for unsalted butter. For a dairy-free version of this cookie, you can use plant-based butter.
How to make chocolate peppermint cookies (step-by-step with photos)
These cookies couldn’t be easier to make!
Measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
Tips for recipe success
- The dough is sticky but still firm enough to roll into balls. Your hands will get a bit messy, so you’ll want to rinse and dry them a few times while rolling the dough into balls. If the dough is really too sticky to handle, just pop it in the fridge for 20-30 minutes to chill.
- Best not to overbake. It’s better to underbake these cookies so they have a fudgy texture. If you overbake them, they will end up a little dry.
- Light colored sheet pans. I always use light colored pans for cookies because they brown more slowly. If you use a dark sheet pan, just keep an eye on the cookies as they will brown more quickly and could burn on the bottom.
Recipe FAQs
Just replace the butter with plant-based butter, but go for the type that’s meant for baking and not the spreadable kind. You’ll also want to make sure your chocolate chips and candy canes are dairy-free.
Yes, if candy canes are out of season, you can substitute with peppermint candies.
To get a nice round cookie, roll the dough into balls instead of just scooping it with the cookie scoop. Some of the candy cane pieces may also melt out of the side of the cookies causing them to look a bit misshapen. That’s okay. Once the cookies are hot out of the oven, just use a spoon to push any candy pieces back in and reshape any cookies into nice circles. You can also use a large round cookie cutter or wide mouth glass to scoot around the cookies to make them round.
Keep these cookies stored in an airtight container on the counter and they will last for 3-4 days. To freeze, wait for the cookies to completely cool, then place them in a freezer safe container. I like to store them in between sheets of wax or parchment paper just in case the candy canes on top of the cookies are a bit sticky. They’ll keep for up to one month in the freezer.
More almond flour Christmas cookie recipes
- Almond Flour Peanut Butter Blossoms
- Almond Flour Snickerdoodles
- Almond Flour Monster Cookies
- Almond Flour Sugar Cookies
If you make this recipe, I’d love to hear what you think in the comments below!
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Print
Almond Flour Double Chocolate Peppermint Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American, Canadian
- Diet: Gluten Free
Description
Gluten-free Almond Flour Double Chocolate Peppermint Cookies are fudgy and chewy with cocoa, dark chocolate chips and candy cane pieces. They’re also small batch and no chill!
Ingredients
- 1 3/4 cups (182g) fine blanched almond flour
- 1/3 cup (30g) Dutch-processed cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (110g) granulated sugar
- 1/4 cup (57g) packed light brown sugar
- 1 large egg, room temperature
- 1/2 teaspoon peppermint extract
- 1/2 cup (85g) dark chocolate chips
- 3 tablespoons candy cane pieces
Instructions
- Preheat oven to 350F and line a large baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the almond flour, cocoa, baking soda and salt.
- In a large mixing bowl, use an electric mixer to cream together the butter, granulated sugar and brown sugar, stopping to scrape down the sides of the bowl as necessary. This will take about 3-5 minutes.
- Add the egg and peppermint extract and mix until combined.
- On low speed, gradually add the dry mixture until just combined. The dough will be thick.
- Stir in most of the chocolate chips and candy cane pieces, reserving some for the tops of the cookie dough balls.
- Use a 1.5 tablespoon cookie scoop to portion out the cookie dough and roll into balls.
- Arrange on the prepared baking sheet, about 2-3 inches apart. (About 8 per pan). Press some of the chocolate chips and candy cane pieces into the tops of the dough balls.
- Bake 9-11 minutes, or until the cookies have spread and the tops still look a little puffy and underdone. (They will firm up as they cool).
- Let cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
- Repeat with remaining cookie dough.
Notes
- While you can buy crushed candy canes, they’re usually a really fine texture. I like to buy candy canes and break them up myself so I have more control over the size of the pieces. For this recipe, you don’t want large chunks of candy canes, but you also don’t want tiny sprinkles either.
- The dough is sticky but still firm enough to roll into balls. If the dough is really too sticky to handle, just pop it in the fridge for 20-30 minutes to chill. Your hands will get a bit messy, so you’ll want to rinse and dry them a few times while rolling the dough into balls.
- It’s better to underbake these cookies so they have a fudgy texture. If you overbake them, they will be a little dry.
- Some of the candy cane pieces may also melt out of the side of the cookies causing them to look a bit misshapen. That’s okay. Once the cookies are hot out of the oven, just use a spoon to push any candy pieces back in and reshape any cookies into nice circles.
- For dairy-free cookies, use plant-based butter and chocolate chips and make sure your candy canes are dairy-free too.
Chocolate and peppermint go SO well together! I love how fudgy these look – so delicious, and so festive! Love how your cookie recipes are always healthier too! Awesome recipe, my friend!
Thanks so much Haylie!
Probably my favourite combination of all time! I love these cookies, Leanne! I know I will be making them on the regular 🙂
I’m glad you like the combo! Thanks Alexandra!
I love the combination of the almond butter, cocoa, and peppermint! These are such tasty cookies and perfect for a holiday cookie exchange with friends.
Thanks Ashley!
Leanne, love the flavors in these yummy cookies! Peppermint and chocolate are such a delicious combination! So cool that they’re grain free!
Thanks Kelly!
What a beautiful and festive cookie for the Christmas season! These look absolutely wonderful. I know they wouldn’t last long in my house!
They didn’t last long here either! Thanks Catherine!
I’m happy to see that more and more bloggers are starting Christmas season on their blogs – it feels so much festive when the entire bloggers “community” gets involved! Personally, I haven’t made any peppermint recipe this time yet; however, I’ve bought today some crashed candy cane, just for any case… And I think I’ve just found the way I can use them! 🙂 These cookies do look and sound wonderful!
I love to start early and peppermint is a must! Thanks Ben!
Since you’re Thanksgiving is so much earlier, it must be easier to get into the Christmas spirit sooner! I can’t think about it until Thanksgiving is over. 🙂 These cookies are making me want to do Christmas baking now, however! I’m putting these on my list!
We definitely get into the Christmas spirit sooner….like early November! Thanks Marcie!
Ok, so let me just say I love the sound of the cookies. Chewy centre, chocolate and peppermint – I’m sold. That said, your tree is already up??!! I haven’t even put up a Christmas card yet!
Oh yes, the tree has been up for a while! Thanks Matt!
These look soooooo good Leanne!! I love the healthier ingredients. I am definitely making them and definitely making a double batch! It’s sure starting to feel like Christmas and I am loving all the festive recipes I’m seeing! Pinning!
Thanks Katherine! Let me know what you think if you make them!
These have to get in my cookie jar asap! My kids are going to devour them! Perfect for this time of year!
Thanks Kelsey!
Chocolate and mint are one of my favorite combos! These look totally perfect for the holiday season.
Thanks Tara!
These look amazing! The perfect Christmas cookie.
Thank you!
These chocolate peppermint cookies are dreamy, to say the least! I recreate these in white version a month ago and these deliciously chewy textures are so yummy.
White chocolate sounds great!
The flavors and colors of Christmas baked into a cookie? And leave it to you to infuse it with healthful vibes – I am so making them for people this season. But mostly for me. I bet the texture of these little numbers is great, I always enjoy almond flour in baked goods. Pinned.
Almond flour in baked goods is great! Thanks Milena!
These look so yummy and I love the colors! ☺ great idea!!
Thanks!
What a perfect holiday cookie this is. Chocolate and mint is a classic combination and I can just imagine how wonderful these cookies must have tasted, Love the addition of crushed candy cane – makes the cookies look so festive.
You can’t beat the classic combo of chocolate and peppermint! Thanks Pavani!
Mind blown that we are this close to the holidays! These deliciously festive cookies definitely need to be part of the celebrations! One of my fave combos! Love how loaded they are..and I’m sure Santa will appreciate them too 😉 Have a wonderful weekend ahead, Leanne!
I know! The holidays come quicker every year! Thanks Dawn!
Chocolate and mint are such a good pair! These look just perfect, Leanne! And now I’m getting really excited for holiday baking (I mean the kind for friends, not the kind I do for the blog, haha!). Have a great weekend!
I hear ya! Baking for family and friends is fun this time of year! Thanks Kelsie!