These chocolate peppermint cookies are soft, chewy and topped with crushed candy canes for the perfect holiday treat. They’re flourless, naturally sweetened and come together quickly in just one bowl!
I know some people hate the combo of chocolate and mint, but I’ve always loved it. While I’ll gladly eat mint chip ice cream all year long, chocolate peppermint treats are the perfect flavor pairing for winter! So obviously I had to create a recipe for chocolate peppermint cookies this holiday season.
Why You’ll Love This Recipe
It’s made in just one bowl! Yay for minimal dirty dishes.
Super easy to make – it’s the perfect recipe to involve your kids with.
A delicious combination of peppermint and chocolate.
Can be made in advance and frozen until you’re ready to enjoy!
This cookie recipe is flourless, grain-free and vegan so we’re replacing the eggs, butter, sugar and flour you’d find in a traditional recipe with almond butter, maple syrup and a flax egg.
drippy almond butter – I used Wild Friends almond butter but any brand will work. Just make sure the almond butter is drippy and that the ingredients are just almonds and salt. I would imagine these cookies will turn out just fine with another nut or seed butter, but the flavor might be slightly different.
flax egg – to make a flax egg just mix 1 Tablespoon ground flaxseed with 3 Tablespoons water and set aside to allow the mixture to gelatinize. If you don’t need these cookies to be vegan, you can also use one regular egg. I’ve tested these cookies with both a flax egg and regular egg and both versions turned out perfectly!
maple syrup – the natural sweetener in these cookies. I haven’t tried, but you should be able to swap for a different liquid sweetener like honey or agave if needed. I also have tested these cookies with coconut sugar and I preferred the maple syrup version better. The cookies made with coconut sugar were more crumbly and dry than with the maple syrup.
unsweetened cocoa powder – the main source of chocolate flavor in these cookies!
baking soda – helps the cookies rise.
salt – if your nut butter has salt, you can skip this!
vanilla extract – a flavor enhancer.
peppermint extract – a must for chocolate peppermint cookies!
peppermint candies or candy canes – for the peppermint candy topping! If you’re not a fan of the peppermint candy topping or don’t have any on hand you can skip them. These cookies are still just as delicious without the candies on top!
How to Make Chocolate Peppermint Cookies
These cookies are surprisingly super simple to make! In a large bowl, combine all of the ingredients except for the chocolate chips and peppermint candies. Fold in the chocolate chips.
Use a cookie scoop to scoop out the cookie batter and place it on a baking sheet that has been lined with parchment paper or a silicone baking mat. Leave about 1 ½ inches between each cookie and press down the cookie slightly before baking. Don’t press them down too much as they will spread! Bake at 350ºF for 12 minutes.
While the cookies bake, place the unwrapped peppermint candies or candy canes in a plastic bag and use the back of a wooden spoon or a rolling pin to crush the candy into small bits. When the cookies are done baking, remove them from the oven and immediately sprinkle crushed peppermint candies over the cookies. Let cool completely before diving in!
Tips for Success
Make sure you use drippy almond butter as this is one of the only sources of liquid in the cookie dough!
To make these cookies vegan use a flax egg. If they don’t need to be vegan, a regular egg will work great.
Make sure you flatten the cookies slightly, but not too much before baking as they do spread a little during baking.
If you’re using the peppermint candy topping, sprinkle the crushed candy on the cookies immediately after removing from the oven. This will ensure that the heat melts the candy a bit so it sticks and doesn’t fall off.
Don't mix the peppermint candies into the batter before baking otherwise you'll end up with a gooey, sticky mess! Trust me, it happened to me when testing this recipe.
How to Store Chocolate Peppermint Cookies
After allowing the cookies to cool completely, store them in an airtight container. They will keep 3-5 days at room temperature, up to 1 week in the refrigerator and can be frozen for longer storage. I recommend storing in between layers of parchment paper to keep the peppermint candies from sticking!
These vegan chocolate peppermint cookies are soft, chewy and topped with crushed candy canes for the perfect holiday treat. They're flourless, naturally sweetened and come together quickly in just one bowl!
Preheat the oven to 350ºF and line a baking sheet with parchment paper or a silicone mat.
In a large bowl combine all ingredients, except for the chocolate chips and crushed peppermint candies.
Fold in chocolate chips.
Scoop out the cookie batter using a small/medium cooking scoop or a Tablespoon and place on baking sheet giving about 1 ½ inches between each cookie. Press cookies down slightly.
Bake for 12 minutes.
While cookies are baking, crush your peppermint candies or candy canes by placing unwrapped candies in a plastic bag, using the back of a wooden spoon to crush the candy into small bits.
Remove cookies from the oven and immediately sprinkle crushed peppermint candies over cookies.
Let cookies cool completely before touching or removing.
Almond butter: I would imagine these cookies will turn out just fine with another nut or seed butter, but the flavor might be slightly different. Just be sure it’s a natural and drippy nut butter.
Maple syrup: I tried these with coconut sugar and they turned out, but the cookies were more crumbly and dry than with the maple syrup so I don’t recommend replacing this with a granulated sugar. Honey should work if you don’t need the cookies to be vegan.