Chocolate Peppermint Cookies
A recipe for Chocolate Peppermint Cookies that are grain-free, paleo and made in one-bowl. They’re not short on delicious, sweet flavor though and are perfect for your next holiday get-together or cookie bake-off!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup unsweetened almond butter (must be drippy and 100% almond based)
- 1/2 cup unsweetened cocoa powder
- 1/2 cup coconut sugar (or brown sugar)
- 1 tsp baking soda
- 1 large egg
- 1 tsp peppermint extract
- 1/2 cup chocolate chips
- optional: pinch of sea salt or 1/4 cup crushed candy cane*
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine all ingredients and fold in chocolate chips.
- Line a baking sheet with parchment paper or a silicone mat.
- Roll dough into 1 tablespoon-sized balls and place onto baking sheet. Flatten slightly with your palm (do not make them bigger than this as they spread).
- Sprinkle with sea salt, if using.
- Bake for 10-12 minutes.
- Remove from oven and let sit on tray for 20 minutes (do NOT attempt to remove before then).
- Sprinkle with crushed candy cane, if using.*
- Place on a rack to cool completely.
- Will keep for up to 3 days on counter in an airtight container.
- These freeze well. See instructions above.
*You can add the crushed candy cane to the unbaked cookies but they may melt. I find it keeps its crispiness if I sprinkle on top immediately after baking.