Soft and chewy, with the perfect combination of chocolate and peppermint, these cookies will blow your mind!
A fresh batch of cookies in the oven just seems to warm the house up and fill it with all those delicious baking smells and memories.
Everyone has a special cookie that defines Christmas for them. While I love baking all types of cookies, this Almond Flour Chocolate Peppermint recipe is my newest fav!
I’m thinking these Almond Flour Chocolate Peppermint Cookies will look pretty good on a Thanksgiving or Christmas cookie platter!
Ingredients needed for Almond Flour Chocolate Peppermint Cookies:
- almond flour
- cocoa powder
- chocolate chips
- egg
- coconut oil
- peppermint extract
- Optional: melted white chocolate & white sprinkles
**specific measurements will be in the recipe card below**
Steps to make Almond Flour Chocolate Peppermint Cookies:
Step 1: Preheat the oven to 350 degrees F.
Step 2: In a bowl, melt chocolate chips and coconut oil. (I did 30 second intervals in the microwave until I could easily stir everything together).
Step 3: Let the melted chocolate/coconut oil cool slightly, then mix in 1 egg and peppermint extract.
Step 4: Add almond flour and cocoa powder.
Roll the dough into small balls and place on a prepared baking sheet. Bake for 9 minutes. Remove and let cool completely on a wire rack.
**To create flat cookies, you can either press down on the cookies before cooking, or after.
Once the cookies have cooled, drizzle with white chocolate and top with white sprinkles if desired.
If you like this recipe, check out more yummy, GLUTEN FREE cookie recipes below:
Gluten Free Chocolate Chip Rice Crispy Cookies
Gluten Free Funfetti Cake Mix Cookies
Gluten Free Oatmeal Raisin Cookies
Gluten Free & Dairy Free Chocolate Chip Cookies
Almond Flour Chocolate Peppermint Cookies
Ingredients
- 1 ⅓ cups almond flour
- 1 tablespoon cocoa powder
- ½ cup chocolate chips
- 1 egg
- ¼ cup coconut oil
- ½ teaspoon peppermint extract
- Optional: melted white chocolate & white sprinkles
Instructions
- Preheat the oven to 350 degrees F.
- In a bowl, melt chocolate chips and coconut oil. (I did 30 second intervals in the microwave until I could easily stir everything together).
- Let the melted chocolate/coconut oil cool slightly, then mix in 1 egg and peppermint extract.
- Add almond flour and cocoa powder.
- Roll the dough into small balls and place on a prepared baking sheet. Bake for 9 minutes. Remove and let cool completely on a wire rack. **To create flat cookies, you can either press down on the cookies before cooking, or after.
- Once the cookies have cooled, drizzle with white chocolate and top with white sprinkles if desired.
jenna says
These are right up my alley! Def going to try using an egg replacer 🙂 Happy holidays!!