Chocolate and peppermint go so well together, and it’s the perfect flavor combination for the holiday season. These Double 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!

❤️ Why You’ll Love These Double Chocolate Peppermint Cookies

• The Perfect Pair: Seriously, chocolate and peppermint were made for each other and create the ultimate holiday flavor combination.
• Crowd-Pleasing: These cookies are perfect for the holiday season and everyone will love the festive taste.
• Gift-Worthy: Perfect for sharing with friends and neighbors as thoughtful holiday treats.
• Comfort Food: These cookies provide that cozy, festive feeling we all need during the holidays.

🍲 Ingredients

Bob’s Red Mill 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. 

Peppermint Extract – The key to that authentic holiday flavor, peppermint extract brings the cooling, refreshing taste that pairs so beautifully with rich chocolate. A little goes a long way, so start with the recommended amount and adjust to taste – you want that perfect balance of chocolate and mint that makes these double chocolate peppermint cookies irresistible.

👩‍🍳 How to Make These Double 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

🪄 Tips and Tricks

• Chilling Time: Don’t skip the chilling step – it helps cookies hold their shape during baking.
• Candy Cane Timing: Add crushed candy canes immediately after baking while cookies are still warm for best adhesion.
• Extract Amount: Start with recommended peppermint extract and adjust to taste – it can be overpowering.
• Coconut Flour: This flour behaves differently from regular flour, so follow measurements precisely for best results.

🗒 Substitutions

• Brown Sugar: White sugar or coconut sugar can substitute if you don’t have brown sugar available.
• Vegan Egg: You can make a vegan egg.  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 out peppermint if you don’t love the taste and just enjoy double chocolate cookies.

🗒 Best served with

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

👝 How to Store Leftovers

Store leftover double chocolate peppermint cookies 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 Double Chocolate Peppermint Cookies are holiday perfection! Rich, festive, and can be made vegan and gluten-free for everyone!

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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!

Video

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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