Chocolate Peppermint Cookies

Name: Chocolate Peppermint Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup unsweetened almond or nut butter (must be drippy); 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; pinch of sea salt or 1/4 cup crushed candy cane (optional)

Delicious healthy chocolate peppermint cookies made simply in one bowl! These scrumptious treats are a sweet addition to your holiday cookie list & perfect for any upcoming celebrations.

I absolutely adore the holiday season; sparkly colorful lights, joyful Christmas music, cherished family gatherings, classic heartwarming movies, & the list goes on! One thing’s for sure, baking during the holidays has always brought me great cheer throughout the years.

Typically I have my “go-to” cookie recipes that have been treasured favorites since my childhood. But I wanted to try something different this year & to be honest I was a bit skeptical of a peppermint cookie. I was worried the peppermint extract & crushed cane canes sprinkled on top might overpower the cookie.

To my surprise, all the flavors meshed perfectly together, making these a holiday hit in our home. Super simple to create & quite delightful I might add! If you’re looking for a festive cookie to bake for your next holiday gathering, gift to give, bake off, or cookie swap; I’d highly recommend giving these a go.

What’s wonderful about these flourless cookies is you only need 8 ingredients to make & they can be whipped up in less than 25 minutes – a holiday success in my book!

Helpful Tips:

These chocolate cookies are 100% grain-free so they have a softer texture. Do NOT try to remove the cookies from the tray for at least 20 minutes to allow them to set.
These cookies will hold their shape but how well will depend on the almond butter/nut butter you use. Make sure the oil is stirred into the nut butter.
If your nut butter isn’t drippy, you can heat in the microwavable safe bowl for 20 seconds. Repeat in 10 second intervals, if needed, to create a drippy consistency.
You can add the crushed candy cane to the unbaked cookies, but please note they may melt. I found the candy to keep its crispiness when I sprinkled on top immediately after baking.
When rolling your dough to create small balls, be sure to not get carried away. Stick with the recommended 1 tablespoon-sized balls as the dough will spread while baking.
Gently flatten dough balls with a spoon. I flattened mine a bit too much, which in turn made them a bit more crisp than I would have liked. Soft chewy cookies are more my style.

How to Store Cookies:

After the cookies have cooled completely, store in an airtight container. If they’re even slightly warm, there will be condensation in the container which results in soggy cookies. Nobody wants that!

The cookies will keep up to 3 days on the counter, up to 10 days in the fridge & up to 3 months in the freezer. A great idea is to layer your cookies with parchment paper no matter which way you choose to store them.