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Chocolate Peppermint Cookies

- Gluten Free

- Refined Sugar-Free

- Dairy Free

My favorite new holiday cookie recipe that is healthy! Often it's hard to bake without gluten and fat, but here I have created the perfect balance of sweetness + texture with cool peppermint crunch. Try it out and tag me! @nourished_by_anne

Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Author Anne Murray


  • 1/2 c Melted Virgin Coconut Oil
  • 1/2 c Pure Maple Syrup (can also sub coconut sugar)
  • 1 Egg
  • 1/4 tsp Organic Peppermint Extract (IMPORTANT! - Buy high quality extracts, you can taste the difference between the cheap artificial extracts, good peppermint extract will bring your cookies to the next level!)
  • 1 1/4 c Almond Flour
  • 1/4 c Coconut Flour
  • 1/3 c Unsweetened Cacao Powder
  • 1/4 tsp Sea Salt
  • 1/4 tsp Baking Soda
  • 1/2 Chopped Dark Chocolate Bar 72% or Above Cacao
  • Crushed Candy Canes


  1. Preheat oven to 350F

  2. Melt coconut oil and mix together with maple syrup + egg + peppermint extract

  3. Combine all dry ingredients - and set aside. Make sure to measure flour with a DRY measuring cup to ensure you get the correct amount! (This is important) 

  4. Slowly add dry mixture into wet mixture until fully combined. (This batter is supposed to look a little runny, which is why the next step is important) 

  5. Finely chop dark chocolate + fold into batter. Refrigerate batter for 30 minutes or place in freezer for 10 minutes

  6. Place candy cane in a plastic bag and crush up, to sprinkle over top of cookies before baking

  7. Bake for 12-14 minutes & use a cooling rack for at least 15 minutes before serving! Enjoy