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These Double Chocolate Peppermint Cookies — or Santa’s Favorite Cookies as my family calls them — are a chocolate, peppermint DREAM! And perfect to bake this holiday season.
This recipe is inspired by on of my good friends, Staci. She is an amazing baker and makes these double-chocolate peppermint cookies during the holiday season and I fell in love with them at first bite. I told her I was going to try and recreate them so that they would be gluten-free, grain-free and refined sugar-free and let me tell you– it was a *task*. Many, many tries later, I have finally gotten the recipe for these double chocolate peppermint cookies down in my kitchen.
The holiday season means holiday baking for many of us, and whether you are preparing cookies for a holiday exchange or making a batch for Santa, these Double Chocolate Peppermint Cookies are sure to be a hit. And are so easy to make! The hardest part of the recipe? Letting the dough rest for a few hours before baking! But I promise it is worth it.
Double Chocolate Peppermint Cookies Ingredients:
- Superfine Almond Flour
- Tapioca Flour
- Cacao Powder
- Espresso Powder
- Baking Soda
- Baking Powder
- Salt
- Coconut Sugar
- Egg
- Liquid Coconut Oil
- Maple Syrup
- Crushed Peppermint
- Semi-Sweet Chocolate Chips: Use dairy-free chips to keep this recipe dairy-free!
- White chocolate Chocolate Chips: Use dairy-free chips to keep this recipe dairy-free!
Step-by-Step:
Step One: Combine the Dry Ingredients
To start, combine the almond flour, tapioca flour, cacao powder, espresso powder, baking soda, baking powder, and salt in a large bowl. Whisk until there are no clumps and it is well combined. Set aside.
Step Two: Combine the Wet Ingredients
In a stand mixer with a fitted paddle attachment, combine the coconut sugar, egg, coconut oil, and maple syrup. Mix on medium speed for 2 to 3 minutes until well combined.
Step Three: Combine the Wet and Dry Ingredients
Next, adjust the mixer speed to medium-low. Slowly add the dry ingredients to the wet ingredients, scraping the sides of the bowl as needed. Mix for 1 to 2 minutes until everything is well combined.
Step Four: Finish the Dough and Let Rest
Add the crushed peppermint, chocolate chips, and white chocolate chips, and gently fold into the dough until just combined. Cover with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours. I know this is hard, but this is a must for grain-free dough.
Step Five: Prepare to Bake
Once your cookies only have a short amount of resting time left, preheat the oven to 350℉ and line two large baking sheets with parchment paper. When the dough is ready, scoop dough rounded 1 – 1.5 tablespoons onto the prepared baking sheets, placing at least 2 inches apart. I like to press extra crushed peppermint and chocolate chips into the top of the cookies too!
Step 6: Bake then Let Cool
Transfer to the oven and bake until the cookies are cooked on the edges, yet still soft in the centers, 10 to 12 minutes. Don’t over-bake your cookies or they will be too hard! Remove from the oven and let cool slightly on the baking sheet, about 5 minutes. Transfer to a wire baking rack and let cool.
Recipe FAQs:
This helps to amplify the chocolate flavor of the cookies! I promise you will not taste the espresso.
You do not! I just like how the cookies look when I add a little extra to the top but it is not necessary.
These store best in an air-tight container at room temperature for 2 to 3 days.
I hope you and your family enjoy these Double Chocolate Peppermint Cookies for years to come!
For More Cookie Recipes:
Brown Sugar “Pop-Tart” Cookies
Perfect Paleo Chocolate Chip Cookies
Double Chocolate Peppermint Cookies
Ingredients
- 1 ¼ cup superfine almond flour
- ¾ cup plus 2 tablespoons tapioca flour
- ¼ cup plus 2 tablespoons cacao powder
- 2 teaspoons espresso powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup coconut sugar
- 1 large egg, room temperature
- ¼ cup liquid coconut oil
- ¼ cup maple syrup
- ⅓ cup crushed peppermint, plus more for garnish
- ¾ cup semi-sweet chocolate chips, plus more for garnish use dairy-free chips to keep dairy-free (I like Hu Kitchen, Lily's or Enjoy Life brand)
- ½ cup white chocolate chips, plus more for garnish; use dairy-free chips to keep dairy-free (I like Lily's or Enjoy Life brand)
Instructions
- In a large bowl, combine the almond flour, tapioca flour, cacao powder, espresso powder, baking soda, baking powder, and salt. Whisk until there are no clumps and it is well combined. Set aside.
- In a stand mixer with a fitted paddle attachment, combine the coconut sugar, egg, coconut oil, and maple syrup. Mix on medium speed for 2 to 3 minutes until well combined.
- Adjust the mixer speed to medium-low, and working in increments, slowly add the dry ingredients to the wet ingredients, scraping the sides of the bowl as needed. Mix for 1 to 2 minutes until everything is well combined.
- Add the crushed peppermint, chocolate chips and white chocolate chips, and gently fold into the dough until just combined. Cover with plastic wrap and refrigerate for at least 1 hour, preferably 2 hours (I know it’s hard to wait, but it really helps the flavors mend and the grain-free dough to thicken/harden a bit, making it perfectly delicious and easy to work with!)
- Once your cookies only have a short amount of resting time left, preheat the oven to 350℉ and line two large baking sheets with parchment paper. When the dough is ready, scoop dough by rounded 1 – 1.5 tablespoons onto the prepared baking sheets, placing at least 2 inches apart. I like to press extra crushed peppermint and chocolate chips into the top of the cookies too.
- Transfer to the oven and bake until the cookies are cooked on the edges, yet still soft in the centers, 10 to 12 minutes. Don’t over-bake your cookies or they will be too hard!
- Remove from the oven and let cool slightly on the baking sheet, about 5 minutes. Transfer to a wire baking rack and let cool.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography and styling by Eat Love Eats.
These cookies are fantastic! You would never know they’re grain-free. I’ll for sure make these regularly around the holidays now.
I’ve made these cookies three times since you posted the recipe – my family and friends can’t get enough! Absolutely delish, these cookies are perfectly soft, have a balanced chocolate/peppermint flavor and are a great holiday treat.
So glad to hear this! Thanks for the review
These are the most delicious gluten-free cookies I have made and I’ve made a lot! However, I mine did not look as pretty. The Lily’s white chocolate chips melted completely and are not really visible on the cookies. The peppermint pieces also melted. Especially the ones added on the top. I solved this by adding a bit of crushed peppermint immediately after removing from the oven and skipping the step of putting them on top before baking. I will definitely be adding this to my Christmas traditions!