These Chocolate Peppermint Cookies are a low carb keto cookie recipe of the classic favorite. They are soft fudgy gluten- free chocolate cookies dipped in a dairy-free “white chocolate” coating using melted coconut butter covered with sugar-free candy canes.
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Chocolate Peppermint Cookies
When we think of classic holiday cookies, sugar cookies, gingerbread cookies, thumbprint shortbread cookies and these keto chocolate peppermint cookies are a few our favorites we make every year. Chocolate and peppermint and chocolate and mint are just perfect for the holidays!
What we love about these gluten free chocolate peppermint cookies is that they are soft, fudgy and the perfect low carb cookie for Christmas cookie platters. They are super easy and simple to make in just one bowl. And the rich chocolatey base goes perfectly with the melted coconut butter and sugar-free crushed peppermint candy canes.
Ingredients you 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
- refined coconut oil OR ghee, solid but soft like butter
- creamy almond butter (can also use peanut butter or any other nut butter or seed butter of your choice)
- Lakanto sugar-free maple syrup OR pure maple syrup for paleo cookies
- vanilla extract
- peppermint extract
- golden monk fruit sweetener OR coconut sugar for paleo chocolate peppermint cookies
- superfine blanched almond flour
- coconut flour
- unsweetened cocoa powder OR cacao powder
- salt
For the optional paleo sugar-free “white chocolate” topping:
- melted coconut butter (coconut manna)
- chopped sugar-free candy canes OR organic candy canes
How to make Chocolate Peppermint Cookies
MIX UP THE BATTER IN A LARGE BOWL: Combine the egg with the sweetener. Add coconut oil, almond butter, vanilla, peppermint and stir 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 and line a cookie sheet with parchment paper.
SHAPE THE COOKIES: Using around 1.5 tablespoons of dough, roll in balls and place prepared baking sheet and gently press down to flatten slightly.
BAKE: Bake for 9-11 minutes. Remove from the oven and cool completely on the baking sheet. Dust with powdered monk fruit sweetener or make frosting if desired.
FOR THE OPTIONAL TOPPING:
- Melt the coconut butter 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.
ARE CANDY CANES KETO?
Typical peppermint candy canes are not keto or paleo so feel free to leave them out if you prefer. If you would like to add a festive topping like we did, you can find sugar-free candy canes on Amazon or use organic candy canes such as the Wholesome Sweet Ones here.
ARE CHOCOLATE COOKIES KETO?
Classic chocolate peppermint cookies are made with refined sugar and high carb flours so they are not keto. These healthier chocolate cookies are made low carb flours and refined sugar free and can be enjoyed in moderation if you are following a low carb keto diet.
The nutritional facts for ONE chocolate peppermint cookie is:
- 147 calories
- 3g Net Carbs = 6g Total carbs = 3g Fiber
- 4g Protein
- 14g Fat
More keto chocolate recipes you might like:
These Chocolate Peppermint Cookies are a low carb keto cookie recipe of the classic favorite. They are soft fudgy chocolate cookies dipped in coconut butter covered with sugar-free candy canes.
- 1 large egg
- 1/4 cup refined coconut oil OR ghee , solid but softened like butter
- 1/4 cup creamy almond butter (can also sub with nut butter or seed butter of your choice)
- 1/4 cup Lakanto sugar-free maple syrup OR pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/3 cup golden monk fruit sweetener OR coconut sugar
- 1 cup superfine almond flour
- 2 tbsp coconut flour
- 3 tbsp unsweetened cocoa powder OR cacao powder
- tiny pinch fine sea salt
- 1/3 cup melted coconut butter (coconut manna)
- 1/3 cup crushed sugar-free candy canes OR organic candy canes (from Wholesome)
In a large bowl, whisk together the egg with the sweetener. Add the coconut oil, 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 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 for 9-10 minutes.
Remove from the oven and cool completely on the baking sheet.
Melt the coconut butter 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.
Did you try this recipe?
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