Dark Chocolate Peppermint Cookies (Gluten Free)

These dark chocolate peppermint cookies are soft and fudgy with a delicious minty flavor. They are gluten free, dairy free and paleo friendly (without the candy canes). Plus, the dough is no chill!

Chocolate and peppermint may be the best flavor combination...especially this time of year!

These dark 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, making the recipe gluten free. In addition, these cookies are dairy free, grain free and paleo friendly (if you omit the candy canes).

These chocolate dipped peppermint cookies only require one bowl and the dough is no chill - so super easy to make and bake!

Ingredients

Here's a list of what you'll need to make these gluten free peppermint chocolate cookies:

• almond flour
• cacao powder
• coconut sugar
• baking soda
• salt
• almond butter
• egg
• maple syrup
• vanilla extract
• peppermint flavoring
• dark chocolate
• organic candy canes (omit for paleo)
• peppermint flavoring

I have only tested these cookies with almond flour, but I assume tigernut flour would work as well. In addition, any drippy nut butter should work in place of the almond butter (but will change the taste). If you try a swap, then let me know in the comment section.

I recommend organic cacao powder, but cocoa powder should work as a replacement.

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.

I like using peppermint flavoring instead of peppermint extract in my baking simply because I prefer the taste. That being said, feel free to use an extract instead, just adjust the amount.

How to Make Dark 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 paleo 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

Are candy canes paleo?

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.

Can these cookies be made egg free?

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.

Can you make these peppermint cookies nut free?

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.

Can you freeze chocolate dipped cookies?

Yes, these cookies store well in the freezer. Let them sit out a few minutes before enjoying.

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