Paleo Chocolate Peppermint Cookies

These double chocolate peppermint cookies are rich and fudgy cookies with a hint of peppermint, drizzled with dark chocolate and sprinkled with crushed peppermint candies. No one will know they're grain free, dairy free and refined sugar free!

Need another paleo dessert? Try paleo brownies, gluten-free biscotti, or healthy cookie dough.

If you love the chocolate and peppermint combination you're going to love these cookies (and these Ritz thin mints)! They're made with ingredients you probably have at home and they're so simple to bake (no chilling required).

Ingredients needed:

• Coconut four
• Cocoa powder
• Baking soda
• Espresso powder (optional)
• Salt
•  Coconut oil
• Coconut sugar
• Eggs
• Vanilla extract
• Peppermint extract
• ½ cup chopped dark chocolate
• Peppermint candy (optional)

How to make double chocolate peppermint cookies:

1. Preheat the oven to 350ºF and line a cookie sheet with parchment paper or a silpat mat. Set aside.
2. In a medium bowl whisk together the coconut flour, cocoa powder, espresso powder (if using), baking soda and salt and set aisde.
3. Beat the coconut oil  and coconut sugar together. It will be pretty crumbly at first then start to come together and smooth.  Add the egg, egg yolk, peppermint extract  and vanilla and mix until smooth, 1-2 minutes.
4. Slowly add the dry ingredients to the wet ingredients and beat on low until incorporated. Stir in dark chocolate with a rubber spatula.
5. Use a large tablespoon or cookie scoop and place cookie dough 2 inches apart on the prepared baking sheet. Top each cookie with extra chocolate chunks if desired before baking. Bake for 8-10 minutes or until they’re set around the edges and top. When they come out of the oven lift the edges of the cookie sheet (using hot pads) and bang the baking pan against the stove or counter a few times to flatten the cookies.
6. Allow to cool for 3-5 minutes on the cookie sheet, then transfer to wire rack to cool completely. 
7. For the topping, melt the chocolate in the microwave in 30 second intervals. Place a piece of parchment paper under the cooling rack to catch any extra chocolate. Use a spoon to drizzle the melted chocolate back and forth across the cookies. Top with crushed peppermint candies.

What chocolate chips do you use?

Dark chocolate chips don't tend to have dairy in them, but double check the back if you want to keep your chocolate chips paleo-friendly. I recommend Lily's Chocolates because they're allergy friendly and made with Stevia. Hu Kitchen is also another really great paleo-friendly chocolate option.

If you love this recipe, please leave a comment and star rating! Can't wait to hear what you think!

More paleo cookies:

Double Chocolate Peppermint Cookies (Paleo)

These double chocolate peppermint cookies are rich and fudgy cookies with a hint of peppermint, drizzled with dark chocolate and sprinkled with crushed peppermint candies. No one will know they're grain free, dairy free and refined sugar free!

3.67 from 3 votes

Print Pin Rate Save Saved!

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Servings: 18 cookies

Calories: 124kcal

Author: Molly Thompson

Cook ModePrevent your screen from going dark

1x2x3x

Ingredients

• ⅓ cup coconut flour
• ½ cup cocoa powder
• ½ teaspoon baking soda
• Optional: 2 teaspoons instant espresso powder for mocha flavor
• ½ teaspoon salt
• ½ cup coconut oil softened to room temperature (not melted)
• ⅔ cup coconut sugar
• 2 eggs room temperature
• 1 ½ teaspoons vanilla extract
• ¼ teaspoon peppermint extract
• ½ cup chopped dark chocolate (Lily's brand is best for low carb option and Hu) is a great paleo option plus more for topping
• Topping: melted dark chocolate and crushed peppermint

Instructions

• Preheat the oven to 350ºF and line a cookie sheet with parchment paper or a silpat mat. Set aside.
• In a medium bowl whisk together the coconut flour, cocoa powder, espresso powder (if using), baking soda and salt and set aside.
• Beat the coconut oil and coconut sugar together. It will be pretty crumbly at first then start to come together and smooth. Add the eggs, peppermint extract and vanilla and mix until smooth, 1-2 minutes.
• Slowly add the dry ingredients to the wet ingredients and beat on low until incorporated. Stir in dark chocolate with a rubber spatula.
• Use a large tablespoon or cookie scoop and place cookie dough 2 inches apart on the prepared baking sheet. Top each cookie with extra chocolate chunks if desired before baking. Bake for 8-10 minutes or until they’re set around the edges and top. When they come out of the oven lift the edges of the cookie sheet (using hot pads) and bang the baking pan against the stove or counter a few times to flatten the cookies.
• Allow to cool for 3-5 minutes on the cookie sheet, then transfer to wire rack to cool completely.
• For the topping, melt the chocolate in the microwave in 30 second intervals. Place a piece of parchment paper under the cooling rack to catch any extra chocolate. Use a spoon to drizzle the melted chocolate back and forth across the cookies. Top with crushed peppermint candies.

Nutrition

Serving: 1cookie | Calories: 124kcal | Carbohydrates: 11.6g | Protein: 1.8g | Fat: 8.3g | Cholesterol: 20.9mg | Sodium: 115mg | Fiber: 1.7g | Sugar: 8.8g

Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!