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    Salted Plains » Recipes » Cookies & Bars

    Gluten-Free Chocolate Peppermint Cookies

    Published: Dec 20, 2021 by Tessa · This post may contain affiliate links · 1 Comment

    Jump to Recipe Print Recipe

    These Gluten-Free Chocolate Peppermint Cookies are made with almond flour, cocoa powder, crushed candy canes and chocolate chips! Dairy-free and egg-free.

    chocolate cookies with peppermint

    It's the most wonderful cookie time of the year! The holiday season makes it pretty tough to choose which cookie recipe to make first.

    Especially when you have recipes for eggless chocolate chip cookies, hot chocolate cookies, or lemon crinkle cookies.

    A good problem to have. But to make it a little easier to choose, go ahead and make these gluten-free chocolate peppermint cookies.

    chocolate peppermint cookies on a wire rack

    Gluten-Free Chocolate Cookies Ingredients

    While candy canes and chocolate chips don't make this a "healthy" cookie, you can feel better about the base ingredients.

    Here are the major items you will need:

    • Almond flour
    • Almond butter
    • Maple syrup
    • Unsweetened cocoa powder
    • Vanilla extract
    • Crushed candy canes
    • Dairy-free chocolate chips
    chocolate cookies with candy canes on a white plate

    How to Make Chocolate Peppermint Cookies

    Have all your ingredients prepped and ready. This includes crushing your candy canes.

    Now, time to make cookies!

    1. Preheat the oven to 350 degrees Fahrenheit.
    2. Line a baking sheet with parchment paper.
    3. Mix almond butter, water, and maple syrup in medium bowl.
    4. Add dry ingredients to a separate bowl and whisk to combine.
    5. Transfer dry ingredients to wet and stir until dough forms.
    6. Fold in crushed candy canes and chocolate chips.
    7. Scoop dough with a tablespoon and roll into ball.
    8. Dip top of dough ball into a plate of crushed candy canes.
    9. Place on baking sheet in even rows.
    10. Bake for 10-12 minutes.

    When it comes to candy canes, you can buy them crushed or crush them yourself. Here are a couple methods to make it easier to crush your own.

    • Place peppermints in a freezer ziploc bag. Crush with a rolling pin or mallet.
    • Freezing the peppermints or candy canes beforehand will help make them more brittle.
    chocolate cookies on parchment paper

    Love peppermint? These chocolate peppermint snowball cookies will melt in your mouth! Plus, this deconstructed peppermint cheesecake recipe is adorable!

    More Vegan Christmas Cookies

    Easy Buckeyes

    Gingerbread Thumbprint Cookies

    Gluten-Free Vegan Peanut Butter Blossoms

    Chewy Chocolate Molasses Cookies

    Teff Almond Butter Cookies

    chocolate peppermint cookies on a white plate

    Gluten-Free Chocolate Peppermint Cookies

    These Gluten-Free Chocolate Peppermint Cookies are made with almond flour, cocoa powder, crushed candy canes and chocolate chips! Dairy-free and egg-free.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 12 minutes
    Total Time: 32 minutes
    Servings: 24
    Calories: 147kcal
    Author: Tessa

    Ingredients

    • 1 cup all-natural almond butter (well stirred)
    • 3 tablespoons water
    • ½ cup maple syrup
    • ¾ cup (75g) almond flour
    • ½ cup (50g) unsweetened cocoa powder
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ teaspoons pure vanilla extract
    • ½ cup dairy-free chocolate chips
    • ⅓ cup crushed candy canes or peppermints

    Topping

    • ¼ cup crushed candy canes or peppermints

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Line cookie sheet with parchment paper. Place the ¼ cup of crushed candy cane topping on a small plate. Set aside.
    • In a medium bowl, whisk almond butter, water, maple syrup, and vanilla extract together until smooth. In a separate bowl, add almond flour, cocoa powder, baking powder, baking soda, and salt. Whisk to integrate ingredients.
    • Transfer dry ingredients into bowl of liquid ingredients. Stir until a dough forms.
    • Fold in ⅓ cup crushed candy canes and chocolate chips.
    • Using a tablespoon, scoop a heaping tablespoon of cookie dough and roll together into a ball with your hands. (The dough will be slightly sticky, so lightly wet your hands as needed to make rolling easier.) If cookie dough separates when rolling into ball, squish and reroll into a smooth ball.
      Dip top only of dough ball into crushed candy canes on plate. Place ball on cookie sheet. Flatten dough ball about halfway down with palm of your hand.
    • Bake for 10-12 minutes. Allow cookies to rest on cookie sheet for 3-4 minutes before removing with a spatula and placing on wire rack to cool. Allow cookies to cool completely before storing in an airtight container.

    Notes

    Adapted from my Vegan Double Chocolate Peanut Butter.

    Nutrition

    Serving: 1cookie | Calories: 147kcal | Carbohydrates: 16g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 82mg | Potassium: 121mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1IU | Calcium: 63mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

    « Cheesy Chex Mix (Gluten-Free)
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    Comments

    1. Liz

      March 23, 2022 at 6:32 am

      5 stars
      Love love love anything chocolate and peppermint. These look so good.

      Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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