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Double Chocolate Peppermint Cookies (Paleo, Nut Free)
I am a huuuuuge chocolate peppermint fan. So when I first took a bite into these double chocolate peppermint cookies, I let out a little squeal..…and then I reached for another. SO yummy!
Slightly crispy edges, yet soft, rich and chocolate-y inside. It doesn’t get much better than this 🙂
To all of you that are allergic to nuts like many are in my family – you will especially love that this recipe is nut free.
Don’t like peppermint? Just leave it out and you’ll have some awesome double chocolate cookies!
But if you are a total chocolate peppermint freak like me, be sure to check out my Flourless Peppermint Fudge Brownie Bars and my Paleo Peppermint Brownie Roll. Those 2 recipes are among my most popular and raved about healthy (or I should say healthier) treats! The peppermint brownie roll is such a hit that if I don’t show up at friend’s and family’s houses without it during the month of December, I get the third degree 🙂
These double chocolate peppermint cookies are already a huge hit around here and I hope you love them as much as we do!
Double Chocolate Peppermint Cookies Recipe (Paleo, Nut Free):
- ½ cup butter, softened
- 2 eggs (for egg allergies, use flax or chia eggs)
- ⅓ cup maple syrup or other sweetener of choice
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint extract
- ⅔ cup tapioca flour (I use THIS)
- ⅓ cup coconut flour
- ⅓ cup cacao powder or cocoa powder (I use THIS)
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup chocolate chips (I use THESE)
- Mix together the softened butter, eggs, maple syrup, vanilla and peppermint extracts until well blended.
- Stir in the tapioca and coconut flours, cacao powder, baking soda and salt. Fold in the chocolate chips.
- Place the cookie dough in the fridge for at least 1 hour. Or if you are impatient like me, in the freezer for 30 minutes. If you are planning on not making these cookies right away, you can keep the cookie dough in the fridge for up to 3 days. Chilling the dough is an important step to make extra delicious (for real!) & pretty cookies so don't skip it!
- When you are ready to bake the cookies, preheat the oven to 350 degrees F, drop spoonfuls onto a cookie sheet, flatten slightly and bake for 12 minutes. Enjoy!
Pin Double Chocolate Peppermint Cookies Recipe HERE:
Chocolate and peppermint is my weakness!
Me, too! So much!!
They look amazing! You’ve done a great job! I’ve never baked with tapioca or coconut flour before, I usually just use almond flour (obviously no good if you’re going for nut free :)!). Would you say they’re all about the same for baking or are some easier to use / produce better results?
Yum-yum!! I’ve got the batter (which I’ve taste tested of course) in the fridge to chill while we’re at church. Looking forward to baking ’em up right before a Christmas party today!
Second only to chocolate with nuts, chocolate and peppermint is another favorite! Thanks, Kelly!
Oh, and I forgot to mention …. just because I trust your recipes, I whipped up a double batch!
I just made a batch of these for a work event and put the batter in the refrigerator until I bake them in a few days. Since they’ll be in the refrigerator that long, do I need to let them sit for a few minutes before baking? I am afraid that the batter will be too hard. Also, can I bake these on a silicone baking sheet without altering the baking time? The batter tastes delicious; can’t wait to try them once they are baked!
Hi Katie! I did the same thing just the other day and I didn’t let the batter sit out at all. I’m sure you could, though! And yes, you can bake them on a silicone sheet and it shouldn’t alter baking time. Hope you love ’em! 🙂
These were yummy! Had a craving and made them tonight 🙂 I used 15 drops peppermint essential oil and it turned out great!
I don’t usually use butter because I’m dairy free. Do you think coconut oil would work? I also have a Nutiva shortening that’s palm oil and coconut oil mixed. Any thoughts on subbing?
Thank you!
Hi Jessica! Yes, either of those would work wonderfully. Between the two, I’d probably pick the Nutiva shortening mix, but either will work well 🙂
Would it be possible to use almond flour instead of tapioca flour? Or just use all coconut flour?
Almond flour would be a great substitute!
Is there a substitute or tapioca flour? other then almond? my son is allergic to nuts but can have coconut flour. and hubby is allergic to tapioca. 🙁 And I’m allergic to everything just about LOL This is a whole new world to me. Any help would be greatly appreciated 🙂
Hi Susie! Can you guys do arrowroot? That would be a great sub if you can! 🙂
Could you sun almond flour? The only 2 flours I currently have are almond and coconut.
Michelle, almond flour would be a good substitute for the tapioca. Keep the coconut flour, though!
Oh my goodness. …a REAL delicious low carb chocolate cookie…..I LOVE IT….thank you sooooo much …I used nevella sweetener and it was still great!!
Awesome, Rosalyn!
I made them and they were delicious, a little more like a tiny cake than a cookie but the flavor was spot on. How long will these keep on the counter?
I keep them out for 2 days and then if there are any left, put them in the refrigerator. And I agree – I tiny cake is a better description of the consistency! 🙂