Double Chocolate Peppermint Cookies are about to become your new holiday obsession, and trust me, once you taste these fudgy, minty bites of heaven, you’ll be making them all season long!
I remember the first time I made these cookies for a holiday cookie swap. My kids Isabella and Noah were practically bouncing off the walls waiting for them to cool (spoiler: they didn’t wait). Emma declared them “better than store-bought,” which is high praise coming from my pickiest eater. Henry? He ate four before dinner and didn’t even feel guilty about it.
What I love most about these gluten-free chocolate peppermint cookies is how they bring together rich, decadent chocolate with that refreshing burst of peppermint. They’re made with wholesome ingredients like almond flour and coconut oil, so you can feel good about enjoying them during the holiday season.
These healthy holiday cookies are naturally gluten-free, dairy-free, and refined sugar-free, but nobody would ever guess they’re the “healthier” option. They’re just that good! The centers stay perfectly fudgy while the edges get slightly crisp, and those little flecks of candy cane throughout? Pure magic.
Whether you’re baking for a cookie exchange, bringing treats to a holiday party, or just want something festive to enjoy with your morning coffee, these almond flour Christmas cookies deliver every single time. If you’re looking for more holiday baking inspiration, check out my Best Butter Cookies Recipe for another crowd-pleaser!
Why You’ll Love These Double Chocolate Peppermint Cookies
- Naturally gluten-free with almond and coconut flour as the base
- Dairy-free and refined sugar-free but still incredibly indulgent
- Ready in under 30 minutes from start to finish
- Perfectly fudgy centers with slightly crisp edges
- Festive peppermint flavor that screams holiday season
- Kid-approved and perfect for cookie exchanges
Ingredients You’ll Need for Double Chocolate Peppermint Cookies
Let me walk you through what makes these cookies so special.
Coconut sugar gives these cookies a beautiful caramel-like sweetness without the blood sugar spike of regular white sugar. It also adds a slight molasses flavor that pairs perfectly with chocolate.
Natural almond butter provides healthy fats and helps bind everything together. Make sure you’re using natural almond butter (just almonds and maybe salt) rather than the sweetened kind.
Virgin, cold-pressed coconut oil should be soft but not melted. This is important for getting the right texture! If your coconut oil is too hard, just let it sit at room temperature for a bit.
Eggs help bind the cookies and give them structure. Make sure your egg is at room temperature so it mixes smoothly with the other ingredients.
Peppermint extract is where the magic happens. A little goes a long way here, so don’t overdo it unless you want ultra-minty cookies!
Almond flour is the base of these dairy-free double chocolate cookies and keeps them tender and slightly chewy. I prefer blanched almond flour for the best texture.
Coconut flour absorbs moisture and helps give the cookies structure. You only need a small amount since coconut flour is super absorbent.
Unsweetened cocoa delivers that rich chocolate flavor. Use a good quality cocoa for the best results.
Baking soda helps the cookies rise slightly and creates that perfect texture.
Kosher salt balances the sweetness and makes all the flavors pop.
Dark chocolate chunks make these double chocolate for a reason! I prefer chunks over chips because they create those gorgeous melty pools of chocolate.
Crushed candy canes add festive color and extra peppermint punch. Plus, they make the cookies look absolutely gorgeous!
How to Make Double Chocolate Peppermint Cookies
Making these easy peppermint cookie recipe treats is honestly so simple. Here’s how it all comes together.
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. Don’t skip the parchment paper it prevents sticking and makes cleanup a breeze!
In a large bowl, cream together the coconut sugar, almond butter, and softened coconut oil using an electric mixer. Beat this for about 2 minutes until it’s light and fluffy. This step is important because it incorporates air and creates a better texture.
Add the egg and peppermint extract to your creamed mixture. Beat until everything is well combined and smooth. Set this bowl aside while you prepare your dry ingredients.
In a separate small bowl, whisk together the almond flour, coconut flour, cocoa powder, baking soda, and salt. If your flours or cocoa are lumpy, just sift them together this ensures no lumps in your final cookies.
Pour the dry ingredients into the wet mixture and mix on medium speed until just combined. Don’t overmix here! You want everything incorporated but you don’t want to overwork the dough.
Now for the fun part fold in those gorgeous dark chocolate chunks and crushed candy canes. I like to use a spatula for this so I can see when everything is evenly distributed.
Using a small cookie scoop (about 1 tablespoon), drop mounds of dough onto your prepared baking sheet about 1 inch apart. These cookies spread while baking, so give them some room. No need to flatten them they’ll spread naturally.
If you want them extra festive, sprinkle some additional crushed candy canes on top before baking.
Bake for 9-11 minutes, just until the cookies puff up and the edges look firm. This is crucial: don’t overbake these cookies if you want fudgy centers! They should still look slightly underdone in the middle when you take them out.
Remove from the oven and let them cool on the pan for a few minutes. They’ll continue cooking slightly from residual heat. Then transfer to a wire rack to cool completely. As they cool, they’ll flatten out and firm up to the perfect texture.
Storage and Reheating Tips for Double Chocolate Peppermint Cookies
These cookies store beautifully, which makes them perfect for holiday baking ahead of time.
For short-term storage, keep them in an airtight container at room temperature. They’ll stay fresh and delicious for 2-3 days. I like to put a piece of parchment paper between layers if I’m stacking them.
If you want to freeze these gluten-free chocolate peppermint cookies (and trust me, having a stash in the freezer is brilliant), let them cool completely first. Place them in a freezer-safe container in a single layer, or separate layers with wax paper. They’ll keep for up to 3 months.
To thaw frozen cookies, just leave them at room temperature for about 30 minutes. They taste amazing straight from the freezer too almost like ice cream sandwiches!
You can also freeze the dough if you want freshly baked cookies on demand. Scoop the dough into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the baking time.
For more cookie inspiration during the holidays, you’ll love my Christmas Pinwheel Cookies and Best Chocolate Crinkle Cookies Recipe!
FAQs About Double Chocolate Peppermint Cookies
Can I Use Regular Sugar Instead of Coconut Sugar?
Yes, absolutely! You can replace the coconut sugar with brown sugar for a slightly sweeter flavor and similar texture. Regular granulated white sugar will work too, though you’ll lose some of that caramel-like depth. The cookies will still be delicious either way!
Are These Double Chocolate Peppermint Cookies Gluten-Free?
They sure are! These almond flour Christmas cookies are made with almond flour and coconut flour, so they’re naturally gluten-free. Just make sure all your other ingredients (especially the chocolate chunks) are certified gluten-free if you’re serving someone with celiac disease or severe gluten sensitivity.
How Do I Make These Cookies Extra Chewy and Fudgy?
The secret is in the baking time! Remove the cookies from the oven when the edges look set but the centers still appear soft and slightly underdone. They’ll continue cooking from residual heat as they cool on the baking sheet. This gives you those perfectly fudgy centers everyone loves.
Final Thoughts on Double Chocolate Peppermint Cookies
These Double Chocolate Peppermint Cookies have become a non-negotiable part of our holiday traditions. Between the rich chocolate, refreshing peppermint, and that perfectly fudgy texture, they check every single box for the ideal Christmas cookie.
I love that they’re made with better-for-you ingredients but taste absolutely indulgent. They’re the kind of cookies that disappear from the cookie tray first at parties, and people always ask for the recipe.
Whether you’re baking these for your family, bringing them to a cookie exchange, or packaging them up as gifts, they’re guaranteed to be a hit. The combination of dairy-free double chocolate richness with festive peppermint is simply unbeatable.
So grab those candy canes, preheat your oven, and get ready to fill your kitchen with the most amazing chocolate-peppermint aroma. Your holiday baking lineup just got a whole lot better!
More Holiday Cookie Recipes You’ll Love
If you’re on a holiday baking spree (and who isn’t during this time of year?), here are some other festive treats you need to try:
Double Chocolate Peppermint Cookies
- Total Time: 26 minutes
- Yield: 15 cookies 1x
- Diet: Gluten Free
Description
Double Chocolate Peppermint Cookies are about to become your new holiday obsession, and trust me, once you taste these fudgy, minty bites of heaven, you’ll be making them all season long! These gluten-free chocolate peppermint cookies bring together rich, decadent chocolate with that refreshing burst of peppermint. They’re made with wholesome ingredients like almond flour and coconut oil, so you can feel good about enjoying them during the holiday season. These healthy holiday cookies are naturally gluten-free, dairy-free, and refined sugar-free, but nobody would ever guess they’re the “healthier” option. They’re just that good! The centers stay perfectly fudgy while the edges get slightly crisp, and those little flecks of candy cane throughout? Pure magic.
Ingredients
- 1/2 cup coconut sugar
- 2 tablespoons natural almond butter
- 2 tablespoons coconut oil, virgin, cold-pressed (softened but not melted)
- 1 large egg, room temperature
- 1/4 teaspoon peppermint extract
- 1 cup almond flour, room temperature
- 2 tablespoons coconut flour
- 2 tablespoons unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/3 cup dairy-free dark chocolate chunks or chips
- 2 tablespoons crushed candy canes or peppermint candies (plus more for topping)
Instructions
- Pre-heat oven to 375°F and line a rimmed baking sheet with parchment paper.
- In a large bowl, cream together the sugar, almond butter and coconut oil using an electric mixer (stand or handheld) for about 2 minutes until light and fluffy.
- Beat in the egg and peppermint extract until well combined. Set aside.
- In a small bowl, whisk together the almond and coconut flours, cocoa, baking soda and salt. (If your flours and cocoa are lumpy, sift together the ingredients).
- Add the dry ingredients to the wet mixture and mix on medium-speed until just combined. Don’t overmix!
- Fold in the chocolate chunks and crushed candy canes using a spatula until evenly distributed.
- Using a small cookie scoop (about 1 tablespoon), place mounds of the cookie dough on the prepared baking sheet about 1-inch apart. (No need to flatten the cookies as they will spread while baking). Sprinkle some crushed candy canes on top of the cookies if desired.
- Bake for 9-11 minutes, or until the cookies puff up and the edges look firm. To get fudgy centers, don’t overbake the cookies – they should look slightly underdone in the middle.
- Remove from oven and let cool in pan for 5 minutes before transferring to a wire rack to cool completely. The cookies will flatten and firm up as they cool.
- Store in an airtight container at room temperature and enjoy within 2-3 days or freeze for up to 3 months.
Notes
Your coconut oil should be soft, but not melted. This helps it cream together properly with the sugar and almond butter. Make sure your cold ingredients are at room temperature before mixing. Cold ingredients may cause your coconut oil to harden into bits as the batter mixes together. This recipe makes about 15 cookies but you can easily double the recipe for a larger batch. To freeze the cookies, let them cool completely and then place in a freezer-safe container, either in a single layer or with wax paper between layers.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 10.4g
- Sodium: 91.9mg
- Fat: 5.9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 3.4g
- Trans Fat: 0g
- Carbohydrates: 13.5g
- Fiber: 1.3g
- Protein: 2.5g
- Cholesterol: 12.4mg
