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chocolate peppermint cookies on a white plate
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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.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24
Calories 147kcal
Author Tessa

Ingredients

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