This post may contain affiliate links. Please see our disclosure policy.
Say hello to your new favorite Christmas cookie!!! These Double Chocolate Peppermint Cookies are rich, soft, and perfectly chewy with that irresistible combo of chocolate and peppermint. They’re gluten free, naturally sweetened, and made with wholesome ingredients that make you feel good while still tasting completely indulgent.
As a nutritionist, I’m always looking for ways to recreate those nostalgic holiday treats in a more balanced way. These cookies are my go-to when I want something festive but not overly sweet. They’re made with simple pantry staples, no refined sugar, and real chocolate flavor in every bite!
If you loved my Peppermint Frosted Brownies, you’re going to fall in love with these cookies. They have the same cozy winter vibes with soft and fudgy centers, a touch of crispness on the outside, melty chocolate chips throughout, and a sprinkle of crushed candy cane for that perfect festive finish.
How to Make Double Chocolate Peppermint Cookies
Making these cookies is simple, and everything comes together in one bowl!
- Start by whisking together the creamy nut butter, coconut sugar, egg, melted coconut oil, and peppermint extract until the mixture looks smooth and glossy. This is your base for that soft, chewy texture.
- In a separate bowl, combine your dry ingredients such as the flour blend, cacao powder, baking soda, cinnamon, and a pinch of salt. Slowly add this mixture into your wet ingredients until you have a thick, chocolatey dough that smells like peppermint bliss.
- Fold in your chocolate chips for that extra dose of rich, melty goodness. The dough will be thick and slightly sticky, which is exactly what you want. Scoop spoonfuls onto a lined baking sheet, spacing them evenly.
- Bake the cookies just until the edges are slightly crisp but the centers are still soft. That’s the key to getting that perfect chewy texture! As soon as they come out of the oven, sprinkle a few crushed candy cane pieces on top for a festive touch.
Tips for Perfect Double Chocolate Peppermint Cookies
- Don’t overbake! These cookies continue to set as they cool, so take them out when the centers still look soft.
- Chill the dough if it feels too sticky. Just 10 to 15 minutes in the fridge helps them hold shape.
- Make ahead for the holidays. Roll the dough into balls and freeze for up to 2 months. Bake straight from frozen whenever the craving hits.
- Customize your flavor. Add a touch of espresso powder for deeper chocolate flavor or use dark chocolate chips for a bolder taste.
- Go completely Paleo. Skip the candy canes on top and keep them simple with extra chocolate chips!
Storage
These cookies store beautifully in the freezer, which is one of my favorite tricks to keep them fresh (and to stop myself from eating the whole batch!!). Just store in an airtight container and let one sit at room temperature for about 20 minutes before enjoying.
Grab Your Free Holiday Baking & Entertaining Guide!
Love these Double Chocolate Peppermint Cookies? You’ll adore even more festive cookies, fudges, cozy breakfasts, and party-perfect appetizers in my Free Holiday Guide! Plus, enjoy 12 Days of Christmas Fun with easy family activities to make the season extra special.
Double Chocolate Peppermint Cookies
Ingredients
- 1 cup blanched almond flour
- 1/2 cup cacao powder or cocoa powder
- 1 tsp Baking soda
- 1 tbsp arrowroot starch
- 1 tsp cinnamon
- 1/4 tsp kosher salt
- 2/3 cup cashew butter
- 1/2 cup coconut sugar
- 2 tbsp melted coconut oil
- 1 large egg
- 1 tsp peppermint extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Set aside a large baking sheet.
- In a medium sized bowl, stir together the dry ingredients: almond flour, cacao, Baking soda, arrowroot starch, cinnamon, and salt.
- In a large bowl using an electric mixer, beat together the cashew butter, coconut sugar, and coconut oil. Now beat in the egg and peppermint extract.
- Fold the dry ingredients into wet and beat to combine, using a rubber spatula when needed. Stir in the chocolate chips.
- Using an ice cream scoop or large spoon, create 1.5-2 inch balls and space evenly over a baking sheet. Gently press down on the top of each cookie so that it's flat. Transfer the pan to the oven.
- Bake for 13-15 minutes, depending on oven and size of cookies. They should be slightly firm to the touch, but soft on the inside. Remove from oven and let cookies sit for 10 minutes before removing from pan with a spatula.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just put my first batch in the oven and when I pressed them down on the pan, they just crumbled. The batter is pretty dry and crumbly. Any tips? Should I try adding a bit more coconut oil to the next batch before making them into balls? Thanks! So excited to try them! The batter is deeeelicious 😋
My batter was dry and crumbly too. I added more nut butter until the dough balled up in the mixer, which was 1 cup. The end result after baked was still dry unfortunately. I really wanted this one to work. Taste great though!
Do you add baking soda to these cookies? It’s not in the ingredient list
Yes!! 1 tsp With the dry ingredients. I’ll fix the recipe. Thank you!
When do the candy cane pieces go on? Before or after baking?
After! I just sprinkled them on as an option ????