Rich, chocolatey peppermint cookies filled with white chocolate peppermint chunks and dark chocolate chips and finished with a dark chocolate drizzle and crushed candy canes. Oh and they are gluten-free and refined sugar free, so the perfect guilt-free treat for the holidays.
One of my favorite holiday traditions is baking cookies with my mom a few days before Christmas. On the day of our baking extravaganza, we wake up early, throw on a cute apron over our PJs, crank up Amy Grant’s Christmas CD on the kitchen speakers, and start baking loads of delicious treats. I love this special time with my mom, laughing and dancing in kitchen, making a complete mess, and working together to make baked Christmas magic.
Each year, we make a combination of traditional favorites and newly discovered recipes. Traditional treats include red velvet cookies, peanut butter blossoms, Texas sheet cake, and cut-out iced sugar cookies. These are must-have classics that the whole family looks forward to devouring every year. We both also find a new recipe to try out. We love traditions but also love to spice it up a bit with a new, modern treat.
I created a delicious new cookie recipe that I am confident my family will love. It’s a double chocolate peppermint cookie. My dad and I’s favorite holiday flavor combination is chocolate and peppermint, so I had my dad in mind when I created this recipe. The cookie is super rich and chocolatey, has the perfect touch of peppermint flavor, is filled with white and dark chocolate chunks, and finished with a dark chocolate drizzle and crushed candy canes. The best part is the cookie is secretly healthy – made with gluten free oat flour and unprocessed sugars. A truly magical holiday treat.
Let’s get to baking.
This is a fairly simple, straight-forward cookie recipe. First, shift all the dry ingredients in a medium sized bowl. The secret ingredient in the batter is instant expresso powder. It helps intensify the chocolate flavor in the cookie while also adding a mocha like flavor that pairs perfectly with the peppermint.
Next, in a separate bowl, cream together the coconut oil and coconut sugar. The coconut oil should be in its solid state. I softened it slightly in the microwave, for about 10 seconds. Once the coconut sugar and oil are mixed, which takes about 3 minutes with a hand mixer, add in the egg, vanilla, and peppermint extract. I tried this recipe with 1/2 teaspoon of peppermint extract and a whole teaspoon – I found it needs one teaspoon of peppermint extract to really get that peppermint flavor.
Finally, add the dry ingredients to the wet ingredients and mix till fully combined. This will be a thicker batter. Fold in the white chocolate peppermint chunks and dark chocolate chips. The batter is done!
Now it’s time to scoop out the cookie dough. I use a small ice cream scoop to achieve even sized cookies. If you don’t have an ice cream scoop, a medium sized spoon will do the trick. Scoop out a small portion of the dough and roll into a ball and place on a greased cookie pan. You should be able to make about 15 small cookies. I recommend refrigerating the cookies for 30 minutes before baking as it will prevent the cookies from spreading too much and lead to a chunkier cookie.
The cookies only take 8-9 minutes to bake in a 350 degree oven.
Make sure to let the cookies fully cool before decorating the cookies. The last finishing touch is adding a dark chocolate drizzle and crushed candy canes. For the drizzle, microwave dark chocolate chips in the microwave at 50% power in increments of 30 seconds. It should take about 2-3 minutes for the chocolate to fully melt. With a piping bag or spoon, drizzle the chocolate on each cookies. Then, sprinkle on the crushed candy canes, which adds color and a nice peppermint flavor crunch.
After one bite, you will fall in love with these cookies. They are moist, rich, and chocolaty with just a hint of coffee flavor from the expresso powder. The chunks of white and dark chocolate are fun little surprises as you eat the cookie. And the crushed peppermint candies on top add another pop of peppermint flavor. It’s heavenly.
I made this recently for my husband’s family holiday party and received a lot of positive feedback on these cookies. I can’t wait to make these for my family this weekend too!
Santa is sure to LOVE these too, so don’t forget to leave him a plate full!
Healthy Double Chocolate Peppermint Cookies
- 1/2 cup coconut oil solid form
- 3/4 cup coconut sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3/4 cup oat flour
- 3/4 cup cocoa powder dutch process
- 1 tablespoon instant expresso powder
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 3/4 cup dark chocolate chips
- 1/2 cup white chocolate peppermint chunks
- 4 candy canes crushes
Pre-heat oven to 350 degrees.
Combine the dry ingredients in a medium sized bowl until well incorporated.
In a separate large bowl, mix together coconut oil and coconut sugar (I used a hand mixer) until well-incorporated. Mix in the egg and extracts.
Add the dry ingredients with the wet ingredients until well mixed. Add in 1/2 cup dark chocolate chips and white chocolate peppermint chunks.
Scoop out batter with small ice cream scoop and roll into ball. It should make about 15 cookies. Place in fridge for 20 minutes to 30 minutes.
Bake for 8-9 minutes. Let cool slightly, then move to a baking rake to fully cool.
Serve and enjoy!
I recommend refrigerating the batter for 30 minutes before baking, as it will prevent them from spreading and lead to a thicker cookie.