Chocolate Peppermint Cookies

by Tracey

Holiday chocolate peppermint cookies

These chocolate peppermint cookies are so good, plus pretty to look at. Am-I-Right?

These chocolate peppermint cookies are both vegan and gluten-free friendly, chocolatey, dipped in (or drizzled with) white chocolate, infused with peppermint, and sprinkled with crushed peppermint candy canes! They truly are the perfect cookie for the holiday season!  Holiday chocolate peppermint cookies

The ingredients you’ll need to make these cookies are:

  • Almond Flour – Gives these cookies a nutty flavor, plus makes them gluten-free friendly!
  • Cocoa powder – Gives that chocolatey flavor.
  • Arrowroot Powder – Binds the cookie together for a delicious texture.
  • Cane Sugar – Gives these cookies the perfect sweetness.
  • Vegan Butter: – Gives these cookies the right amount of moisture. We used Miyoko’s Cultured Vegan Butter.
  • Salt – Brings all the ingredients together nicely for that perfect cookie flavor.
  • Vanilla and Peppermint Extract – Gives that minty fresh, amazing flavor.
  • Dark Chocolate Chips – Gives that extra chocolatey flavor. 
  • You’ll also need some white chocolate chips, a little coconut oil, and crushed peppermint candy canes for that gorgeous topping!

Holiday chocolate peppermint cookies

These cookies are perfect for the holidays and are perfect for making with kiddos as a fun project. We hope you’ll love them this holiday season! Enjoy!

Holiday chocolate peppermint cookies

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Holiday chocolate peppermint cookies

Chocolate Peppermint Cookies


  • Author: Tracey Gene
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
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Description

These chocolate peppermint cookies are both vegan and gluten-free friendly, chocolatey, dipped in (or drizzled with) white chocolate, infused with peppermint, and sprinkled with crushed peppermint candy canes! They truly are the perfect cookie for the holiday season!  


Ingredients

Scale
  1. 1/2 cup vegan butter, room temperature
  2. 1/2 cup cane sugar
  3. 2 teaspoon vanilla extract
  4. 1/2 teaspoon peppermint oil
  5. 2 tablespoon arrowroot powder
  6. 1/2 teaspoon salt
  7. 2 cups almond flour
  8. 1/2 cacao powder
  9. 1/4 cup chocolate, melted 
  10. 1/2 cup chocolate chips (optional)

Coating:

  • 1 ½ cups white chocolate chips + 1 teaspoon coconut oil
  • 2 crushed candy canes 

 


Instructions

  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter, sugar, vanilla extract, peppermint extract, and 1/4 cup melted chocolate.
  3. Add almond flour, cacao powder, salt, and arrowroot powder to the bowl and mix to combine. Fold in 1/2 cup chocolate chips.
  4. Use a cookie scoop to grab about 2 tablespoonfuls of the dough and place them on the cookie sheet, leaving at least 2 inches apart from one another. Flatten with the dough with your fingers. 
  5. Bake for 10-12 minutes or until edges begin to set and crackle.
  6. Remove from the oven and allow cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling. 
  7. Once cookies have completely cooled, they are ready for dipping! Place white chocolate chips and coconut oil in a small pot and place over low heat, stirring until chocolate is melted and smooth. You can also melt the chocolate in the microwave by placing the chocolate and coconut oil in a microwave-safe bowl and microwave on high in 30-second intervals, stirring in between, until chocolate is melted.
  8. Once ready, dip cookies halfway in chocolate, then place them back on the cooling rack or onto wax paper or parchment paper to prevent sticking. Sprinkle chocolate with the crushed peppermint candy canes.
  9. Place cookies in the fridge for about 30 minutes allowing the chocolate to harden before enjoying! 
  • Category: Sweets, Cookies, Holiday
  • Method: Baking

Keywords: chocolate peppermint cookies, holiday cookies, vegan cookies, gluten-free cookies

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