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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
- 1/2 cup chopped dark chocolate
- Peppermint candy (optional)
How to make double chocolate peppermint cookies:
- 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 aisde.
- 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.
- 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.
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)
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Ingredients
- 1/3 cup coconut flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- Optional: 2 teaspoons instant espresso powder for mocha flavor
- 1/2 teaspoon salt
- 1/2 cup coconut oil softened to room temperature (not melted)
- 2/3 cup coconut sugar
- 2 eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
These are my husband’s absolute favorite Christmas cookies. This is our third year making them!
Completely flattened and wouldn’t hold together after baking, fell completely apart
Thick, chewy, and packed with chocolate = how I love my cookies! В I can t wait for you to make these I know you ll love them. Grab an apron (the chocolate!) and a mixing bowl and let s make the best healthy, chewy double chocolate mint cookies!
I thought I would share how I packaged the cookies as a gift. I put a thin layer of crushed candy canes, topped with a stack of Paleo Double Chocolate Chip Peppermint Cookies in a large mouth Canning Jar. I put the lid on it then topped it with a linen dish towel. With a sprig of eucalyptus. Feels very festive and practical. With a hand mixer or stand mixer blend coconut oil (not melted) and coconut sugar until combined and coconut oil is blended well. Add in almond butter, egg, vanilla and peppermint and mix for about a minute. Pour in almond flour, coconut flour, cocoa powder, baking soda, salt, chocolate chips and crushed candy canes. Mix until everything is blended evenly (don t over mix). Form into balls about 2 tablespoons large and place on greased baking sheet. Smash cookies down with the bottom of a cup (if you skip this step, they will stay in the shape of a ball). Bake at 350 degrees for 8 minutes. Do not over bake. Let cool on a cooling rack.