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A chocolate cookie topped with crushed peppermint candy pieces, surrounded by broken and whole candy canes on a white surface.
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Chewy Chocolate Peppermint Cookies

A holiday spin on my brownie crinkle cookies, these peppermint chocolate cookies are soft, chewy, gluten free, dairy free, and rich with chocolate flavor.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Keyword: double chocolate peppermint cookies, peppermint chocolate chip cookies, white chocolate peppermint cookies
Servings: 12 Cookies
Calories: 248kcal

Ingredients

  • 1 ⅓ cup dark chocolate chips
  • 3 tablespoon coconut oil
  • 2 eggs - room temperature
  • 1 cup coconut sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon peppermint extract
  • ½ cup almond flour
  • 2 tablespoon cacao powder
  • 2 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ cup mini chocolate chips
  • cup crushed candy canes - approx. 4 large candy canes

Instructions

  • Preheat oven to 350 F. In a skillet, add the dark chocolate chips along with the coconut oil. Place the skillet on top of a simmering pot of water heated over low-heat and allow the indirect heat to melt the chocolate. Stir until melted then let cool to lukewarm
    1 ⅓ cup dark chocolate chips, 3 tablespoon coconut oil
  • Beat the eggs, coconut sugar, vanilla, and peppermint extract together with a stand-mixer or hand-mixer on medium speed until the mixture doubles in size (~5 mins). Add the melted chocolate and mix on low speed until the chocolate is incorporated.
    2 eggs - room temperature, 1 cup coconut sugar, 1 teaspoon vanilla, ¼ teaspoon peppermint extract
  • Slowly add the almond flour, cocoa powder, baking powder, and sea salt and mix until no flour clumps remain; do not overmix.
    2 tablespoon cacao powder, 2 teaspoon baking powder, ¼ teaspoon sea salt, ½ cup almond flour
  • Fold in the mini chocolate chips and crushed candy canes. Use a cookie scoop to spoon the dough onto a baking sheet lined with parchment paper and bake for 10 - 12 minutes until the edges begin to get crispy. Let cool and enjoy! If storing, place cookies in an airtight container on the counter for up to a week!
    ½ cup mini chocolate chips, ⅓ cup crushed candy canes - approx. 4 large candy canes

Nutrition

Calories: 248kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 172mg | Potassium: 140mg | Fiber: 2g | Sugar: 20g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 119mg | Iron: 1mg