Chocolate Peppermint Cookies

5 from 1 review

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!


  • 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*


  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine all ingredients and fold in chocolate chips.
  3. Line a baking sheet with parchment paper or a silicone mat.
  4. 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).
  5. Sprinkle with sea salt, if using.
  6. Bake for 10-12 minutes.
  7. Remove from oven and let sit on tray for 20 minutes (do NOT attempt to remove before then).
  8. Sprinkle with crushed candy cane, if using.*
  9. Place on a rack to cool completely.
  10. Will keep for up to 3 days on counter in an airtight container.
  11. 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.

Keywords: chocolate peppermint cookies


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