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Grain-Free Double Chocolate Peppermint Cookies

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.

Course Dessert, Treats
Cuisine Gluten-free, Grain-free
Keyword chocolate peppermint cookies, Christmas cookies, gluten-free cookies, holiday cookies
Prep Time 20 minutes
Cook Time 12 minutes
Servings 15


  • 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


  1. Line a baking sheet with parchment paper or a non-slip baking mat and set aside. Preheat oven to 350 degrees F.
  2. 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.

  3. 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.

  4. 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.