Double Chocolate Peppermint Cookies {Paleo + Vegan}

Simple and super soft and chewy, these Double Chocolate Peppermint Cookies sprinkled with candy canes are the perfect Christmas cookie and holiday dessert!

Originally published on December 18, 2018. Last updated on December 22, 2020.

Chocolate Peppermint Cookies

One of my favorite things I look forward to around Christmas time is the combination of chocolate and peppermint. I drink peppermint hot chocolate, eat peppermint bark and of coarse these Double Chocolate Peppermint Cookies with candy canes sprinkled right on top! I mean, what could be more Christmas than that?!!?!

This Double Chocolate Chip Cookie Recipe is “double” in every way, with double chocolate and double peppermint. They are made with cocoa powder and chocolate chips as well as peppermint extract and candy canes. Yep, you heard it candy canes baked right into your cookie. Ahhhh, bliss……

Want more great Chocolate Peppermint recipes? Be sure to make my Chocolate Peppermint Cups!

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Healthy Mint Chocolate Chip Cookies

Hands down these delicious cookies are my families favorite cookie of the holiday season! They blow away standard gluten and dairy eaters every time with how good they are. They are moist, slightly fudgy and oh so chocolatey with a burst of  refreshing peppermint. They are truly a perfect addition to your holiday cookie exchange or dessert line up.

How To Make Double Chocolate Peppermint Cookies

These simple and super soft and chewy cookies start with a base of cashew butter and maple syrup. Add in the peppermint and vanilla extracts and then your dry ingredients. These grain free cookies utilize a combination of unsweetened cocoa powder, coconut flour and arrowroot powder. A few spices, chocolate chips and crushed candy canes and you’re set to enjoy the very best Double Chocolate Peppermint Cookie of your life!

After mixing the cookie dough, chill the dough in the refrigerator for 30 minutes. While the dough chills, preheat the oven. Portion out the dough evenly using a cookie scoop onto a parchment lined cookie sheet. After portioning out the dough, roll the dough of each cookie between two hands to make a ball. Set the dough ball on the cookie sheet and press the top of the dough ball down with your fingers to flatten it slightly. Sprinkle the tops of the flattened cookies with crushed candy canes and bake.

Tips and Substitutions for Vegan Chocolate Peppermint Cookies:

• Cashew butter – You can substitute any nut butter for cashew butter in this recipe however I do recommend sticking with cashew butter if you are able for best consistency and overall taste.
• Cocoa powder – The intensity of cocoa powder can vary widely from brand to brand, for this recipe I use a mild cocoa powder that I recommend for a classic smooth chocolatey taste.
• Crushed candy canes – I buy whole, full sized dye free candy canes to crush as needed. The easiest way I’ve found to do this is to remove the candy cane from the wrapper. Place it inside a ziplock bag (this keeps the pieces from flying everywhere) and use the bottom of a pint sized mason jar to press on the candy cane until crushed to your desired size.

More Holiday Cookie Recipes:

• Cassava Flour Sugar Cookies
• Soft Gingerbread Cookies
• Paleo Thumbprint Cookies
• Paleo Shortbread Cookies

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Double Chocolate Peppermint Cookies

★★★★★ 4.3 from 3 reviews

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 cookies 1x
• Category: Sweet Treats
• Method: Bake
• Cuisine: American

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Description

Simple and super soft and chewy, these Double Chocolate Peppermint Cookies sprinkled with candy canes are the perfect Christmas cookie and holiday dessert! 

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Ingredients

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• 1/2 cup unsalted cashew butter
• 1/2 cup pure maple syrup
• 2 teaspoons peppermint extract
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1/4 cup coconut flour
• 1/4 cup arrowroot powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon unrefined sea salt (1/4 tsp if using salted cashew butter)
• 1/2 cup dark chocolate chips
• *(optional) garnish unbaked cookies with a dye free crushed candy cane (1 standard candy cane is enough for one batch of cookies)

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Instructions

1. Using a stand mixer, begin by warming the cashew butter until it’s of a runny consistency. You can warm in the microwave for 20 seconds or on the stove top. Then add it to the stand mixer. (Don’t skip this step since it will make a huge difference in how your dough blends together. If your cashew butter was stored in the refrigerator then you will need to heat longer.)
2. To the warmed cashew butter, add maple syrup, peppermint extract and vanilla extract. Mix on medium speed until well combined.
3. Next, add the cocoa powder, coconut powder, arrowroot powder, cinnamon, baking soda and salt. Mix just until the dough forms then stir through the dark chocolate chips by hand using a spatula.
4. Chill the dough in the refrigerator for 30 minutes before baking. While the dough chills preheat your oven to 350 degrees F.
5. Line a baking sheet with parchment paper and remove the dough from the refrigerator. Using a cookie scoop, portion out the dough into 12 cookies. (Depending on your baking sheet’s capacity you may need to bake in two batches. If this is the case, portion out the first 6 cookies and leave the rest of the dough to chill in the refrigerator while they bake.)
6. After your cookies are portioned, roll each ball between two hands until smooth. Place them on the parchment paper and press the tops of each to flatten slightly. Sprinkle the top of each cookie with the crushed candy cane.
7. Bake for 12 minutes.
8. Remove the baked cookies and allow them to cool on the baking sheet for 5 minutes until transferring them to a wire cooling rack to cool completely.
9. Serve either warm or cooled. If storing in an air tight container, cool completely before storing.
10. Eat and enjoy!

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Notes

*If looking for the corn syrup free, dye free candy canes I used in this recipe use the brand Wholesome which makes organic peppermint candy canes.

*Other nut butters may be substituted in place of cashew butter in equal amounts however the flavor may change with the nut butter chosen.

Keywords: chocolate cookies, peppermint, vegan, paleo,

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