It’s holiday cookie season! Let’s celebrate with these festive grain-free double chocolate peppermint cookies.
Peppermint is one of those flavors that’s prominent around the holidays. It has that whole icy and refreshing thing going on, and most often comes in the form of a candy cane. There aren’t any peppermint swirl candies or candy canes in this recipe, but rather, mint extract instead. It’s just enough to get that cooling sensation without it tasting like a toothpaste cookie.
When it came to the chocolate in this recipe, I went all in. I used both cocoa powder and dark chocolate chips because more chocolate is always a good idea. Plus, it’s a perfect pairing with the peppermint.
Also, for these cookies, it’s important that the butter is softened and the egg is room temperature. Nothing should be cold, as it can skew the recipe. Make sure to sift the cocoa powder too. These little things make all the difference!
For decoration, I drizzled coconut butter on top and even added a sprinkling of large crystal red decorating sugar (this was mainly for photo purposes). It’s locally made here in Portland, non-GMO and contains no synthetic dyes or artificial anything. The cookies are just as good without these additional garnishes though too.
Interested in other festive treat recipes? Check out my gingerbread almond butter buckeyes and dairy-free eggnog cheesecake.
Cheers and enjoy!
These festive double chocolate peppermint cookies make a decadent holiday treat, and are healthier too! Lots of chocolatey flavor with a zing of mint, and no gluten, grains or nuts.
- 1/2 cup butter, preferably grass-fed, softened
- 1/3 cup raw honey
- 1 large egg, preferably pasture-raised, room temperature
- 1 Tbsp water, room temperature
- 2 tsp pure vanilla extract
- 3/4 tsp peppermint extract
- 2 tsp apple cider vinegar
- 1 cup cassava flour
- 1/2 cup cocoa powder, sifted
- 1/2 tsp sea salt
- 1 tsp baking soda
- 3/4 cup dark chocolate chips
- Melted coconut butter, for drizzling, optional
Line a baking sheet with parchment paper or a non-slip baking mat and set aside. Preheat oven to 350 degrees F.
In a stand mixer with the beater attachment, cream together the butter and raw honey for about 2 minutes on low. Then, add the egg, water, vanilla, peppermint extract and apple cider vinegar. Beat for another minute.
Into a separate bowl, mix together the cassava flour, sifted cocoa powder, sea salt and baking soda. Then, slowly add to the mixing bowl with the wet ingredients. Mix on low until just incorporated. Do not over-mix.
Fold in the dark chocolate chips. Scoop dough in heaping tablespoon-size amounts onto prepared baking sheet, with about 2-inches between each. Flatten cookies slightly with fingers (you can flatten more than what I did, if you like). Bake in preheated oven for 10-12 minutes. Remove from oven and let cool completely on baking sheet (about 30 minutes) before serving. Store in an airtight container.
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