Chocolate Peppermint Cookies (Gluten Free & Grain Free)
Chocolate Peppermint Cookies are the ultimate holiday cookie! They’re rich & chewy double chocolate cookies topped with a sweet white chocolate drizzle and candy cane crunch. This easy recipe is gluten free, grain free, and can be dairy free too … making it a festive treat that almost anyone can enjoy!
- Prep Time: 40 Minutes
- Cook Time: 15 Minutes
- Total Time: 55 minutes
- Yield: 12 Cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies
- 1/3 cup melted refined coconut oil
- 1/2 cup coconut sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup mini chocolate chips, semi sweet
- 1/2 tsp baking powder
- 1/4 tsp salt
White Chocolate Topping
- 1/3 cup white chocolate chips
- 1 tsp refined coconut oil
- crushed candy canes
Instructions
- Set the oven to 350 degrees.
- Combine the coconut sugar, coconut oil, egg, vanilla extract, and peppermint extract until smooth.
- Add in the almond flour, cocoa powder, baking powder, and salt. Combine evenly.
- Stir in the chocolate chips.
- Place in the fridge to chill for 10 minutes.
- Remove the dough from the fridge, roll about tablespoon sized balls, and place on a parchment paper lined or greased baking tray. Chill for another 10 minutes.
- Remove from the fridge and flatten the balls into cookie shapes with your fingers.
- Add crushed candy canes on top and press into the cookie.
- Bake for 12 minutes.
- Melt the white chocolate chips and coconut oil until smooth. Tips for melting in the blog post!
- Once the cookies have cooled, drizzle with the white chocolate and top with more crushed candy canes.
- Enjoy!
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