These paleo chocolate peppermint cookies are soft and fudgy with a delicious minty flavor. They are made with almond flour and almond butter and sweetened with coconut sugar and maple syrup. In addition, this mint cookie recipe is gluten free, dairy free and paleo friendly (without the candy canes).
Chocolate and peppermint may be the best flavor combination...especially this time of year!
These paleo chocolate peppermint cookies are perfect for the holidays. They are light and soft, but have a moist, fudgy filling.
This healthy peppermint cookie recipe is made with almond butter and almond flour, and the dough is no-chill (yay). These are seriously the easiest holiday cookies and one of our family's favorite recipes to enjoy during the winter months.
Why You'll Love these Chocolate Peppermint Cookies
- paleo and gluten free - made with almond flour, almond butter and cacao powder
- no chill dough - you don't need to refrigerate the dough before baking
- lower in sugar - these chocolate peppermint cookies contain less sugar than your average holiday cookie and use dark chocolate instead of milk.
- dairy free - no butter or milk
Ingredients
Here's a list of what you'll need to make these gluten free chocolate peppermint cookies:
- almond flour - these mint chocolate cookies are made with almond flour. The best swap would be tigernut flour.
- cacao powder - I prefer cacao powder over cocoa powder for this recipe, but if cocoa is all you have on hand then it will work.
- coconut sugar - to sweeten the cookies. You can swap coconut sugar for any other granulated sugar.
- baking soda - for the cookie texture.
- salt - enhances the flavors.
- almond butter - these cookies use almond butter instead of butter to keep this recipe dairy free and paleo. The best swap would be another nut or seed butter.
- egg - to bind the ingredients.
- maple syrup - to sweeten the cookies.
- vanilla extract - added for flavor
- peppermint flavoring - to give the cookies a minty taste. You'll add it to both the cookie dough and the chocolate topping.
- dark chocolate - optional for dipping the cookies. It adds a little "extra" and makes it possible to top the cookies with crushed candy canes.
- organic candy canes - the candy canes are not strict paleo, but a fun way to make the cookies more festive. You can top them with sprinkles or chopped nuts instead.
A note about the sugar content: I first tested this recipe just using maple syrup. The cookies were good, but very pillowy (almost like muffin tops). I had to add coconut sugar to change the texture and make them more cookie-like. So you may omit the coconut sugar if you wish, but the texture will change and the cookies will look different (still taste great and be fudgy though). For a lower carb option, swap the coconut sugar for a granulated monk fruit sweetener.
How to Make Paleo Chocolate Peppermint Cookies
The dough for these peppermint holiday cookies is made in one bowl, scooped and then baked in the oven. Here's what you need to do:
- First, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- If using candy canes, crush the candy canes so that they are ready for later. I recommend crushing them in a baggie.
Make the Cookie Dough
- In a medium-sized mixing bowl, combine all of the dry ingredients. This includes the almond flour, cacao powder, coconut sugar, baking soda and salt. I recommend sifting the cacao powder to remove any clumps.
- Add in the wet ingredients. This includes the almond butter, egg, maple syrup, vanilla and peppermint. Mix really well using a spatula or wooden spoon, until the dough is well combined.
- Grab a small cookie scoop (1 Tbsp in size). Place one rounded scoop of dough per cookie onto the lined baking sheet. Make sure to leave at least an inch between each cookie, as they do spread.
Bake the Cookies
- Place the cookies in your preheated oven and bake at 350 degrees for 10-12 minutes.
- After baking, let the cookies cool for a few minutes to set. Then transfer them to a wire cooling rack.
Dip the Cookies in Dark Chocolate
- Once the cookies have cooled completely (I recommend popping them in the freezer for 10-15 minutes), make the dark chocolate coating.
- You can melt the dark chocolate in the microwave or on the stove top. For the microwave, melt the chocolate at 20-30 second intervals. Once fully melted, mix in the peppermint flavoring. On the stove top, place the dark chocolate in a small sauce pan and melt over low heat, stirring frequently. Once fully melted, remove from heat and mix in the peppermint flavoring.
- Pour the dark chocolate into a small bowl or cup (that is slightly larger than the cookies) and dip each cookie half way into the dark chocolate.
- Place the dipped cookies onto a sheet of parchment paper to set. Once all of the cookies have been dipped, sprinkle crushed candy canes onto the chocolate. You can pop the cookies in the fridge for freezer to get the chocolate to set faster.
Storage
These chocolate dipped peppermint cookies are best stored in the fridge or freezer. I prefer them stored in the fridge.
Place them in a baggie or storage container and enjoy within one week in the fridge, or one month in the freezer.
Frequently Asked Questions
No, I have not seen any paleo friendly candy canes. The ones I used are organic, but do not contain paleo-friendly sugars. To make this recipe strict paleo, simply omit the candy canes. If you want them to have a red accent/pop of color, you can use chopped up dried fruit (like freeze dried strawberries) or pomegranate seeds.
I have not tested these cookies with an egg replacement. If you try, then please let me know how it turns out in the comments.
Although I have not tested this recipe with anything but almond flour and almond butter, tigernut flour and another nut or seed butter should work instead.
Yes, these cookies store well in the freezer. Let them sit out a few minutes before enjoying.
More Paleo Holiday Cookie Recipes
Paleo Chocolate Peppermint Cookies (Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 16 cookies 1x
Description
These paleo chocolate peppermint cookies are soft and fudgy with a delicious minty flavor. They are gluten free, dairy free and paleo friendly.
Ingredients
Cookies
- ½ cup blanched almond flour (50g)
- ⅓ cup cacao powder (23g) sifted, spooned and leveled
- ¼ cup coconut sugar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup drippy almond butter (unsweetened, unsalted)
- ¼ cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp peppermint flavoring*
Topping
- ½ cup dark chocolate chips
- 2 large organic candy canes, crushed (omit for strict paleo)
- 1 tsp peppermint flavoring* (optional)
Instructions
Cookies
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium-sized mixing bowl, combine all of the dry cookie ingredients. This includes the almond flour, cacao powder, coconut sugar, baking soda and salt. I recommend sifting the cacao powder to remove any clumps.
- Add in the wet cookie ingredients. This includes the almond butter, maple syrup, egg, vanilla and peppermint. Mix really well using a spatula or wooden spoon, until the dough is well combined.
- Grab a small cookie scoop (1 Tbsp in size). Place one rounded scoop of dough per cookie onto the lined baking sheet. Make sure to leave at least an inch between each cookie, as they do spread.
- Place the cookies in your preheated oven and bake at 350 degrees for 10-12 minutes.
- After baking, let the cookies cool for a few minutes to set. Then transfer them to a wire cooling rack.
Topping
- Once the cookies have cooled completely (I recommend popping them in the freezer for 10-15 minutes), make the dark chocolate topping.
- You can melt the dark chocolate in the microwave or on the stove top. For the microwave, melt the chocolate at 20-30 second intervals. Once fully melted, mix in the peppermint flavoring. On the stove top, place the dark chocolate in a small sauce pan and melt over low heat, stirring frequently. Once fully melted, remove from heat and mix in the peppermint flavoring.
- Pour the dark chocolate into a small bowl or cup (that is slightly larger than the cookies) and dip each cookie half way into the dark chocolate.
- Place the dipped cookies onto a sheet of parchment paper to set. Once all of the cookies have been dipped, sprinkle crushed candy canes onto the chocolate. You can pop the cookies in the fridge or freezer to get the chocolate to set faster.
Storage
- These cookies are best stored in the fridge or freezer. (I prefer them stored in the fridge). Place them in a baggie or storage container and enjoy within one week in the fridge, or one month in the freezer.
Notes
*or swap with peppermint extract...just be sure to adjust the quantity
Katie
My family and I LOVE these chocolate peppermint cookies. They will definitely be a Christmas staple year after year. Enjoy!
Jay
Hi Katie! You say to adjust the amount of peppermint extract if we're using that instead of flavoring, but I'm unsure if I should be using less or more. Do you have a suggestion for an extract amount to start with? Thanks! 🙂
Katie
Hi! Extract can be stronger than peppermint flavoring, so I suggest starting with 1/2 the amount.
Chris
Oh my God these are the best Paleo cookies I have ever made, and I make a lot! They are soft, chocolatey and super minty....which I love!! I'll be making these every holiday season going forward
Katie
Oh good! I'm so glad you like them 🙂 Thank you for taking the time to leave a review!