Elevate your holiday cookie plate with these soft and fudgy Chocolate Peppermint Cookies. They are a wholesome, gluten-free and dairy-free twist on the classic holiday favorite blending wholesome almond flour, creamy almond butter, and a hint of peppermint for a festive twist, ensuring a perfect balance of flavors in every bite.
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Updated December 2023
Gluten-Free Chocolate Peppermint Cookies: A Festive Delight for Your Taste Buds
Indulge in the holiday spirit with these Gluten-Free Chocolate Peppermint Cookies! This delectable treat is soft, fudgy and combines the rich flavors of chocolate and peppermint in a delightful, gluten-free and dairy-free package. They are super easy and simple to make in just one bowl.
Chocolate and mint cookies are a delightful addition to your holiday baking repertoire. With a perfect balance of chocolate and peppermint, they’ll be a hit at festive gatherings or a cozy night in. Whether you’re following a gluten-free lifestyle or simply craving a festive cookie, this recipe is sure to become a seasonal favorite.
Ingredients You’ll Need:
Classic double chocolate peppermint cookies are usually made with all purpose flour, granulated sugar, butter, white chocolate chips and crushed candy-canes. These healthier chocolate mint cookies are refined sugar-free, dairy-free and made with gluten-free and grain-free flours along.
- Egg: Adds moisture and structure to the cookies. For vegan chocolate peppermint cookies, you can try swapping the egg with a flax egg, chia eggs or other plant-based egg substitute of your choice.
- Vegan Butter: Creates a rich, buttery flavor. You can also sub with solid refined coconut oil, ghee or unsalted butter if you’re not dairy-free.
- Creamy Almond Butter: Enhances the nutty undertones; alternative nut or seed butters can be used.
- Maple Syrup: Provides natural sweetness. You can also substitute with another liquid sweetener such as allulose, yacon syrup or Lakanto sugar-free maple syrup for a lower carb / lower sugar / keto option.
- Vanilla Extract: Adds depth and warmth to the flavor profile.
- Peppermint Extract: Infuses a refreshing minty taste for that holiday twist.
- Coconut Sugar: Offers sweetness with a hint of caramel. You can also substitute with another granulated brown sugar or brown sugar substitute such as golden monk fruit sweetener for a lower sugar option.
- Superfine Almond Flour: The gluten-free base for a moist and tender texture; nut-free options available.
- Coconut Flour: Adds structure and lightness; substitutions for coconut-free alternatives listed.
- Unsweetened Cocoa Powder or Cacao Powder: Infuses rich chocolate flavor.
- Fine Sea Salt: Balances sweetness and enhances overall taste.
Optional Topping:
- Melted Coconut Butter: A luscious coating for the cookies; alternative suggestions provided.
- Crushed Sugar-Free Candy Canes: Adds a festive touch; organic and sugar-free options include these sugar-free candy canes OR organic candy canes
Instructions: How to make Gluten Free Chocolate Peppermint Cookies
- Prepare the Dough:
- Whisk together the egg and sweetener in a large bowl.
- Add coconut oil, almond butter, maple syrup, vanilla, and peppermint extract; mix until smooth.
- Incorporate almond flour, coconut flour, cocoa powder, and salt; stir until well combined.
- Chill and Shape:
- Chill the dough in the fridge while preheating the oven and lining a cookie sheet with parchment paper.
- Roll the dough into balls (around 1.5 tablespoons each) and gently flatten on the prepared baking sheet.
- Bake:
- Bake in preheated oven at 350F for 9-10 minutes until the edges are set.
- Cool the cookies completely on the baking sheet.
- Optional Topping:
- Melt coconut butter and dip one half of each cookie; then, coat with crushed candy cane pieces.
- Place on a baking sheet or platter to set.
Tips for Success:
- Room Temperature: Ensure all ingredients are at room temperature for optimal blending.
- Ingredient Consistency:
- Ensure all ingredients, especially the egg and fats like butter or oil, are at room temperature for better incorporation and a smoother batter.
- Chill, Don’t Skip:
- Do not overlook the chilling step. It not only enhances the flavors but also helps control the spread of the cookies during baking, resulting in a thicker, chewier texture.
- Superfine Almond Flour:
- Opt for superfine almond flour for a more delicate and consistent cookie texture. This choice contributes to a smoother, less gritty mouthfeel.
- Baking Sheet Prowess:
- Use parchment paper to line the baking sheet for easy removal and cleanup. This also prevents the cookies from sticking and ensures even baking.
- Consistent Sizing:
- Maintain uniform cookie sizes for consistent baking. Using a cookie scoop or measuring spoon can help achieve this.
Variations:
- Nutty Twist:
- Experiment with different nut or seed butters like cashew or sunflower seed butter for unique flavor profiles.
- Double Chocolate Indulgence:
- Fold in dark chocolate chips into the dough for an extra burst of chocolate in every bite.
- Mocha Infusion:
- Add a teaspoon of instant coffee granules to the dough for a delightful mocha flavor.
- Orange Zest Zing:
- Incorporate a teaspoon of orange zest for a citrusy contrast to the rich chocolate and peppermint.
Substitutions:
- Substitute coconut oil, almond butter, and sweeteners per your dietary preferences.
- Explore nut-free options with cassava flour or gluten-free oat flour.
Serving Suggestions:
- Ice Cream Sandwiches:
- Sandwich a scoop of your favorite vegan vanilla ice cream between two cookies for an indulgent ice cream sandwich.
- Cookie Trifles:
- Crumble the cookies and layer them with whipped coconut cream or dairy-free custard for a delightful trifle.
- Hot Cocoa Companion:
- Serve alongside a cup of of hot cocoa, peppermint hot chocolate, gingerbread latte or another festive drink for a cozy and complementary pairing.
- Gift-Worthy Packaging:
- Package these healthy chocolate peppermint cookies in festive boxes or jars tied with a ribbon along with our sugar cookies, gingerbread cookies, thumbprint shortbread cookies for a thoughtful homemade gift.
Storage and Freezer Instructions:
- Room Temperature Storage:
- Keep your Healthy Chocolate Peppermint Cookies fresh by storing them in an airtight container at room temperature. This method maintains their delightful texture for up to a week.
- Refrigeration Option:
- For an extended freshness period, especially in warmer climates, consider storing the cookies in the refrigerator. Place them in a sealed container to prevent any absorption of odors.
- Freezing Baked Cookies:
- If you want to enjoy these delicious cookies over a more extended period, freezing is a fantastic option. Place the baked and cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-friendly bag or container with layers separated by parchment paper.
- Freezing Cookie Dough:
- To have freshly baked cookies on demand, freeze portions of the cookie dough. Scoop the dough onto a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer bag. When cravings strike, bake directly from frozen, adding a couple of extra minutes to the baking time.
- Thawing and Reheating:
- Thaw frozen cookies or cookie dough in the refrigerator for several hours or overnight. Allow them to come to room temperature before serving or baking. For a warm-from-the-oven experience, reheat thawed cookies in a preheated oven for a few minutes.
- Room Temperature Storage:
FAQs (Frequently Asked Questions):
1. Can I make these cookies ahead of time?
- Absolutely! Bake the cookies in advance and store them in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies and thaw as needed.
2. Can I use regular sugar instead of coconut sugar?
- Yes, you can substitute regular granulated sugar for coconut sugar if you don’t have dietary restrictions. Adjust the quantity according to your sweetness preference.
3. Can I omit the peppermint extract?
- Certainly, if you prefer a classic chocolate cookie, feel free to omit the peppermint extract. The recipe will still yield delicious chocolate cookies.
4. How do I prevent the cookies from spreading too much during baking?
- Chilling the dough adequately before baking helps control spreading. Ensure your oven is preheated and consider baking a test cookie to adjust the time if needed.
5. Can I freeze the cookie dough?
- Yes, you can freeze the cookie dough in individual portions. When ready to bake, simply thaw the dough in the refrigerator and proceed with shaping and baking as usual.
More gluten-free chocolate cookie recipes you might like:
Chocolate Peppermint Cookies
Prep Time
8 mins
Cook Time
11 mins
Total Time
16 mins
Elevate your holiday cookie plate with these soft and fudgy Chocolate Peppermint Cookies. They are a wholesome and gluten-free twist on the classic holiday favorite blending wholesome almond flour, creamy almond butter, and a hint of peppermint for a festive twist, ensuring a perfect balance of flavors in every bite.
Course: Dessert
Cuisine: American
Keyword: chocolate cookies, chocolate fudge cookies, keto chocolate cookies
Servings: 12 cookies
Calories: 147 kcal
Ingredients
- 1 large egg , you can try swapping the egg with a flax egg, chia eggs or egg substitute of your choice for a plant-based option.
- 1/4 cup vegan butter , softened. You can also sub with solid refined coconut oil, ghee or unsalted butter if you're not dairy-free.
- 1/4 cup creamy almond butter , you can also sub with another nut butter or seed butter of your choice.
- 1/4 cup maple syrup you can also sub with another sticky liquid sweetener of your choice such as allulose, yacon syrup or Lakanto sugar-free maple syrup for a lower carb / lower sugar / keto option
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/3 cup coconut sugar , you can also sub with another granulated brown sugar or brown sugar substitute such as golden monk fruit sweetener for a lower sugar option.
- 1 cup superfine almond flour . you can also sub with tigernut flour, cassava flour or gluten-free oat flour for a nut-free option.
- 2 tbsp coconut flour , you can also sub with 3-4 tbsp tapioca starch or 3-4 tbsp arrowroot starch for a coconut-free option.
- 3 tbsp unsweetened cocoa powder OR cacao powder
- tiny pinch fine sea salt
OPTIONAL TOPPING:
- 1/3 cup melted coconut butter (also known as coconut manna), you can also sub with melted vegan / dairy-free or regular white chocolate chips if preferred. We like Pascha's Vegan White Chocolate or Enjoy Life.
- 1/3 cup crushed sugar-free candy canes OR organic candy canes (from Wholesome)
Instructions
In a large bowl, whisk together the egg with the sweetener. Add the butter, almond butter, maple syrup, vanilla, peppermint extract and stir mix until smooth. Add the almond flour, coconut flour, cacao powder and salt and stir until combined.
Chill the dough in the fridge while you preheat the oven to 350F and line a cookie sheet with parchment paper.
- Using around 1.5 tablespoons of dough, roll in balls and place on prepared baking sheet and gently press down to flatten slightly.
Bake in preheated oven at 350F for 9-10 minutes.
- Remove from the oven and cool completely on the baking sheet.
Melt the coconut butter (or white chocolate) in a heat-safe bowl and dip one half of cookie into coconut and then into a bowl filled with crushed candy cane pieces.
- Place on a baking sheet or large platter to set.
Recipe Notes
How to store:
- Store in an airtight container at room temperature for up to a week.
- Freeze baked cookies for longer storage; thaw at room temperature.
Nutrition Facts
Chocolate Peppermint Cookies
Amount Per Serving (1 cookie)
Calories 147 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 6g2%
Fiber 3g12%
Sugar 2g2%
Protein 4g8%
Vitamin C 1mg1%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.
nancy -
made these last night with my daughter and they were delicious! making another batch for our cookie party on the weekend.thanks!