Chocolate Peppermint Cookies Recipe

Almond Flour Chocolate Peppermint Cookies recipe are a stunning holiday cookies loaded with gooey chocolate chips and peppermint flavor. Even better is the fact that these cookies are completely gluten-free!

chocolate peppermint cookies with white chocolate drizzles

Make these chocolate peppermint cookies for holiday cookie exchange parties, serve them at Christmas, or gift them to friends and family.

WHAT YOU SHOULD KNOW ABOUT ALMOND FLOUR CHOCOLATE PEPPERMINT COOKIES

These cookies are 100% gluten-free! That’s right! Thanks to the use of almond flour, these holiday cookies can be enjoyed by all guests without you worrying about allergies.

Always double-check the packaging for ingredients regardless of whether they state “gluten-free” – some gluten-free are still stored in facilities and warehouses that house other gluten products, which could be dangerous for those with serious sensitivities such as celiac disease.

chocolate peppermint cookies recipe cut in half

HOW SHOULD I STORE THESE CHOCOLATE PEPPERMINT COOKIES RECIPE?

These cookies can be stored in an airtight container at room temperature for up to 5-7 days. They can also be stored in the fridge for extended shelf life, but they could dry out.

CAN I FREEZE THESE PEPPERMINT HOLIDAY COOKIES?

Yes, you can! Once completely cool, store these cookies in an airtight container or Ziploc bag in the freezer for up to 3 months. 

DOES PEPPERMINT TASTE THE SAME AS MINT?

No, these two flavors are quite distinct. While peppermint does have an element of minty flavor, its menthol-like nuance is more distinct.

overhead shot of chocolate cookies with white chocolate drizzle

DO I NEED TO CHILL MY COOKIE DOUGH BEFORE BAKING?

I haven’t chilled the cookie dough for these cookies, but you can if you wish to. The purpose of chilling dough is to prevent cookies from spreading flat while they bake.

These cookies don’t need to be overly pillowy. You can even choose to flatten the cookie balls before or after baking. 

WHAT VARIATIONS CAN I MAKE TO THESE CHOCOLATE PEPPERMINT COOKIES RECIPE?

If you don’t need these cookies to be gluten-free, use all-purpose flour instead. Almond flour and all-purpose flour are a like-for-like substitution.

If you don’t have almond flour but want these cookies to be gluten-free, use gluten-free flour such as Bob’s Red Mill. They’re a very trusted brand, and totally get my endorsement!

gluten free chocolate cookies on a wire rack

For added peppermint flavor to these cookies, crush some candy canes and mix them into the cookie dough with the chocolate chips. You could also add some peppermint extract to the melted white chocolate drizzle.

I’ve used milk chocolate chips in these peppermint cookies, but you could also use dark chocolate chips or white chocolate chips.

TIPS FOR MAKING ALMOND FLOUR CHOCOLATE PEPPERMINT COOKIES

  • If you want your cookies to be extra gooey in the center, bake them no longer than required for them to be set.
  • These almond flour chocolate peppermint cookies are perfect for gifting to friends and family for Christmas.
  • You can make the cookie dough ahead of time and store it in the freezer, tightly wrapped in plastic wrap, for up to 3 months. Thaw overnight in the fridge, and then bake your cookies.
  • Use a cookie scoop to create uniform-sized cookie balls. This will also help to bake all cookies evenly.
  • If you do opt to add crushed candy canes to the cookie dough, crush them in a Ziploc bag with a rolling pin to contain the mess.
  • Coat the baking tray lightly with cooking spray or line it with parchment paper so the cookies don’t stick to the baking sheet.
a plate full of chocolate cookies

More Delicious Cookie Recipes You’ll Love

Yield: 12

Chocolate Peppermint Cookies Recipe

Chocolate Peppermint Cookies Recipe

You'll love how simple and delicious this chocolate peppermint cookies are!

Prep Time 8 minutes
Cook Time 9 minutes
Additional Time 10 minutes
Total Time 27 minutes

Ingredients

  • 1 ⅓ cups almond flour
  • 1 Tbsp cocoa powder
  • ½ cup chocolate chips
  • 1 egg
  • ¼ cup coconut oil
  • ½ tsp peppermint extract
  • Optional: melted white chocolate & white sprinkles

Instructions

  1. Preheat the oven to 350°F.
  2. In a bowl, melt chocolate chips and coconut oil. (I did 30 second intervals in the microwave until I could easily stir everything together).
  3. Let the melted chocolate/coconut oil cool slightly, then mix in 1 egg and peppermint extract.
  4. Add almond flour and cocoa powder.
  5. Roll the dough into small balls and place on a prepared baking sheet. Bake for 9 minutes. Remove and let cool completely on a wire rack. **To create flat cookies, you can either press down on the cookies before cooking, or after.
  6. Once the cookies have cooled, drizzle with white chocolate and top with white sprinkles if desired.

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