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A recipe for Chocolate Peppermint Cookies that are grain-free, paleo and made in one-bowl. They’re not short on delicious, sweet flavor though and are perfect for your next holiday get-together or Christmas cookie bake-off!
I’ve always enjoyed the recipe development process. Sometimes more than others… I love experimenting in the kitchen but when it comes to precise measurements and exact times, that can be a little stressful! Thankfully I have 10+ years of experience so the precision of baking comes fairly easy to me now.
Everyone loves getting fresh baked goods, right? It seems like everyone is craving connection these days and what better way to connect than over homemade cookies. If you live near me, don’t be surprised if a plate of these chocolate peppermint cookies show up on your doorstep with a little love note!
What I love about this recipe is that no stand mixer or hand mixer is required. The mixture can all be made entirely in one bowl with easy and healthy ingredients. Let me know if you try these out!
Here’s What You Need
- Unsweetened almond butter – must be drippy! Could also sub any other kind of nut butter. These cookies don’t require any all purpose flour or butter thanks to the almond butter.
- Unsweetened cocoa powder – I find dutch process cocoa powder leads to a less bitter tasting cookie, however it is more processed. Regular unsweetened cocoa powder works great too.
- Coconut sugar – light brown sugar works too if you don’t have coconut sugar.
- Baking soda – this will help your cookies to rise.
- Egg – 1 large egg. I would not recommend substituting this as these cookies are very soft and chewy and may not hold together with vegan egg substitutes.
- Peppermint extract – sometimes called peppermint flavor. This is what gives it its mint chocolate flavor.
- Chocolate chips – feel free to use dark chocolate or semi-sweet chocolate chips, if desired.
- Sea salt or crushed candy cane – optional for topping
How to Make Chocolate Peppermint Cookies
STEP 1: COMBINE ALL INGREDIENTS
In a large bowl, combine all of the wet and dry ingredients. Yep, you can mix everything in one bowl!
STEP 2: BAKE COOKIES
Line a baking sheet with parchment paper or a silicone baking mat. Take 1 tablespoon of cookie dough and roll into a ball (alternatively you can use a cookie scoop). Flatten slightly with the palm of your hand after placing on the baking sheet. They do spread so stick with the 1 tablespoon recommendation! Bake at 350ºF for 10-12 minutes. 10 minutes will result in softer cookies and 12 minutes will be firmer. Remove from the oven and let cool on the baking sheet for 20 minutes.
STEP 3: SPRINKLE WITH CANDY CANE
If using crushed candy cane, sprinkle on top of the cookies while they’re on the baking sheet. After 20 minutes, place the cookies on a wire rack to cool completely.
Easy Swaps + Substitutions
Substitute nut butter – If you don’t have almond butter or are allergic you can easily substitute a different nut butter or seed butter. All will be great sources of protein and delicious flavor
Use White Chocolate – Make these Double chocolate peppermint cookies with white chocolate chips in place of regular chocolate chips.
Try Different Candy – Not a fan of peppermint? You can easily sprinkle on a different crushed candy.
After the cookies have cooled completely, store in an airtight container. If they’re even slightly warm, there will be condensation in the container which results in soggy cookies. The cookies will keep for up to 3 days at room temperature, up to 10 days in the fridge and up to 3 months in the freezer. I like to layer my cookies with parchment paper no matter how I choose to store.
These chocolate peppermint cookies are 100% grain-free so they have a softer texture. Please do NOT try to remove the cookies from the tray for at least 20 minutes to allow them to set. From there you can move them onto a cooling rack, as directed.
These cookies will hold their shape but how well will depend on the almond butter or nut butter you use. Make sure the oil is stirred into the nut butter. Otherwise just eat carefully and they taste SO delicious!
More Healthy Cookie Recipes:
- Ginger Molasses Cookies
- Grain-Free Double Chocolate Cookies
- Gluten-Free Chocolate Chip Cookies
- Healthy Peanut Butter Cookies
Chocolate Peppermint Cookies
A recipe for Chocolate Peppermint Cookies that are grain-free, paleo and made in one-bowl. They’re not short on delicious, sweet flavor though and are perfect for your next holiday get-together or cookie bake-off!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
- 1 cup unsweetened almond butter (must be drippy and 100% almond based)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut sugar (or brown sugar)
- 1 tsp baking soda
- 1 large egg
- 1 tsp peppermint extract
- 1/2 cup chocolate chips
- optional: pinch of sea salt or 1/4 cup crushed candy cane*
- Preheat oven to 350 degrees F.
- In a large bowl combine all ingredients and fold in chocolate chips.
- Line a baking sheet with parchment paper or a silicone mat.
- Roll dough into 1 tablespoon-sized balls and place onto baking sheet. Flatten slightly with your palm (do not make them bigger than this as they spread).
- Sprinkle with sea salt, if using.
- Bake for 10-12 minutes.
- Remove from oven and let sit on tray for 20 minutes (do NOT attempt to remove before then).
- Sprinkle with crushed candy cane, if using.*
- Place on a rack to cool completely.
- Will keep for up to 3 days on counter in an airtight container.
- These freeze well. See instructions above.
*You can add the crushed candy cane to the unbaked cookies but they may melt. I find it keeps its crispiness if I sprinkle on top immediately after baking.