Say hello to your new favorite Christmas cookie!!! These Double Chocolate Peppermint cookies have the delicious chocolate flavor you love, infused with hints of cinnamon, and have the most perfect soft and chewy texture! Save this recipe all season, as you will want on repeat. Paleo and Gluten-Free, but no one will ever know!
During the month of December, I change up my chocolate eating game slightly. I make it a little more festive. You know, just a little peppermint to everything!!! Because so many of you (ME included) are obsessed with my Peppermint Frosted Brownies, I thought we would make a similar treat in cookie form. Perfect for those cookie exchanges, or just holiday parties in general!
These cookies are everything you want in a holiday cookie. The most perfect buttery and soft texture, nice and thick, a deep rich chocolate flavor with extra chocolate chips, a little crispy on the outside, and sprinkled with a little bit of candy cane pieces for that festive flair. AND, Paleo and Gluten-Free!!!
So you should also know, that I teamed up with 5 other bloggers to give you 6 delicious Paleo holiday recipes!!! Scroll down a bit to get my friends’ fantastic recipes. In the meantime, let’s get baking!!
How to Make Double Chocolate Peppermint Cookies
So this cookie recipe follows a similar format of most: separating wet and dry ingredients, and then combining to create a yummy dough.
- Cashew Butter: I use this to give the cookies that soft and buttery texture without butter! You can also replace with almond butter.
- Egg: To bind everything together
- Peppermint Extract: You can also use a few drops of peppermint essential oil in it’s place!
- Coconut Sugar: This is creamed with the cashew butter and tastes absolutely amazing. Feel free to swap with palm sugar or maple sugar
- Coconut oil: Just a tad more oil needed for that soft texture!
- Flours: Use mostly almond flour, but 1 tablespoon of arrowroot starch (or tapioca flour) to make the cookies slightly crunchy
- Raw Cacao powder: Can also use regular or dark chocolate powder
- Cinnamon: love the combo of cinnamon and chocolate!
- Baking soda
- Pinch of Salt
- Chocolate chips: can’t go without these! I use Enjoy Life because they are dairy-free and have minimal ingredients.
- Candy Cane pieces: Not Paleo, but you can add a sprinkle to make them more festive
- We will start by beating together our wet ingredients (this will include the coconut sugar): Cashew butter, coconut sugar, eggs, coconut oil, and peppermint extract.
- Stir together the dry ingredients (minus the chocolate chips and candy cane pieces), then add the dry ingredients to the wet. This will form a very thick dough! Perfect for cookies. Spoon out on your baking sheet and bake for 15 minutes!
Other Paleo Holiday Treats:
As mentioned above, I teamed up with 5 other bloggers to give you more holiday treat recipes! Click on each link to get the full recipe:
Gingerbread Bundt Cake by the Paleo Running Momma
Paleo Peppermint Bark by Real Food with Jessica
Paleo Buckeye Balls from Mary’s Whole Life
Gluten-Free Coffee Cake from Real Simple Real Good
Vegan Blackberry Cheesecake Jars from the Wooden Skillet
And now for the Double Chocolate Peppermint Cookies, hope you all enjoy!!
Double Chocolate Peppermint Cookies
- 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
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.