Chocolate and peppermint go so well together, and it’s the perfect flavor combination for the holiday season. These Chocolate Peppermint Cookies are perfect to bake up with your holiday baking, and combine the delicious flavor combo of that chocolate and peppermint you love!

This holiday season is going to be a weird one, and a lot of people will be spending it apart from family, these cookies are great comfort food, and make an awesome gift to bake them up and drop them off at your friend’s front porch! 

❤️ Why You’ll Love Chocolate Peppermint Cookies

• The Perfect Pair: Seriously, chocolate and peppermint were made for each other. I love it in baking
• Crowd-Pleasing: These Chocolate Peppermint Cookies are perfect for the holiday season and everyone will love them
• Vegan & Gluten-Free: You can totally make these cookies vegan and gluten free so they’re perfect for any diet

🍲 Ingredients

Coconut Flour – For this recipe, I used Bob’s Red Mill Coconut Flour. I’m a huge fan of this versatile product and it’s so great to use in baking. Coconut flour is great in recipes but also works awesome to coat proteins like tofu. It blends well with other gluten-free flours, and it has a super high dietary fiber content. 

👩‍🍳 How to Make Chocolate Peppermint Cookies

1. Preheat oven to 350F and line two baking sheets with parchment paper
2. In a large mixing bowl, using a hand mixer, mix together till creamed
3. To the bowl, add the egg and peppermint extract. Mix for 1 minute
4. To the bowl, begin combining the rest of the ingredients apart from the candy canes
5. Once combined, cover the cookie dough in plastic wrap and let rest in the fridge for at least 1 hour
6. Using a 1 tbsp. cookie scoop or 1 tbsp. spoon, begin scooping, rolling and flattening on to the cookie sheet. You should be able to cook 12 cookies on each baking sheet, yielding around 22-24 cookies. Leave around 1 1/2 inches per cookie.
7. Bake for 10-11 minutes.  Dust each cookie with some crushed candy cane immediately
8. Let them sit on the baking sheet for 3 minutes before removing and cooling on a baking rack completely

🗒 Substitutions

• Brown Sugar: If you do not have brown sugar, you can use white sugar or coconut sugar
• Vegan Egg: You can make a vegan egg.  Simply combine 1 tbsp. ground flax and 3 tbsp. warm water in a small bowl.  Stir and let sit for 3 minutes before using
• Coconut Flour: One thing to note with coconut flour is if you want to make a recipe like this one with other flour, the measurements won’t be 1:1 for swapping it out. Since it’s not grain-based, swapping it can be tricky. Use this helpful article for ensuring you swap it out accurately so your cookies still turn out!
• Peppermint: You can totally leave the peppermint out if you don’t love the taste of peppermint

🗒 Other Cookie Recipes To Make

• Chocolate Crinkle Cookies 
• Granola Chocolate Chip Cookies
• Chewy Sunbutter Cookies
• Vegan Sugar Cookies

👝 How to Store Leftovers

Store leftovers in an airtight container for up to 5-days. You can also freeze these cookies once cooled for up to 3-months.

🤔 Common Questions

Double Chocolate Peppermint Cookies

5 from 1 vote

These Chocolate Peppermint Cookies are easy-to-make and perfect for the holiday season.

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Cook Time 10 minutes mins

Course Vegetarian

Servings 24

Ingredients

  

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• 3/4 cup vegan or regular unsalted butter room temperature
• 1 1/4 cup brown sugar
• 1 egg
• 1 tsp peppermint extract
• 3/4 cup Bob’s Red Mill All-Purpose Flour
• 1/2 cup Bob’s Red Mill Coconut Flour
• 1/2 cup cocoa powder
• 3/4 teaspoon baking soda
• 1 tsp salt
• 1 cup semi-sweet chocolate chopped
• 2 large Candy canes – crushed

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Instructions

 

• Preheat oven to 350F and line two baking sheets with parchment paper.
• In a large mixing bowl, using a hand mixer, mix together till creamed.  To the bowl, add the egg and peppermint extract.  Mix for 1 minute.  To the bowl, begin combining the rest of the ingredients apart from the candy canes.
• Once combined, cover the cookie dough in plastic wrap and let rest in the fridge for at least 1 hour.
• Using a 1 tbsp. cookie scoop or 1 tbsp. spoon, begin scooping, rolling and flattening on to the cookie sheet.  You should be able to cook 12 cookies on each baking sheet, yielding around 22-24 cookies.  Leave around 1 1/2 inches per cookie.
• Bake for 10-11 minutes.  Dust each cookie with some crushed candy cane immediately. Let them sit on the baking sheet for 3 minutes before removing and cooling on a baking rack completely.
• Enjoy!

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Notes

If you do not have brown sugar, you can use white sugar or coconut sugar.

You can make a vegan egg.  Simply combine 1 tbsp. ground flax and 3 tbsp. warm water in a small bowl.  Stir and let sit for 3 minutes before using.

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