Paleo Double Chocolate Peppermint Cookies are thick and fudgy brownie cookies studded with peppermint pieces and dark chocolate. These cookies are grain free and gluten free and a must-make this holiday.
| Paleo + gluten free + dairy free |
Not JUST brownie cookies – peppermint ones.
Peppermint brownie cookies made just for Christmas – for sharing with friends or kept all to yourself.
I can’t put in words how delectable these chocolate cookies are, meaning you just have to make them!
They’re soft, chewy, gooey, and loaded with chocolate in THREE different ways.
Brownie cookies are not a new thing.
I remember my grandma making “brookies” for my birthday one year. I didn’t really get the concept, but I remember them being insanely delicious. Cookie shape mixed with brownie texture? Yes, please. I’m all over it.
This recipe was inspired by Sally’s cookies. She has the best baked goods of all time, and I couldn’t say no to re-creating these!
How to make Paleo Double Chocolate Peppermint Cookies
Heads up: the dough is going to be VERY thick, so don’t freak.
First, a combination of almond flour, coconut flour, and cocoa powder (chocolate #1). The coconut flour is going to keep these cookies soft and pillowy, so don’t leave it out.
The wet ingredients are pretty basic, but we’re ALSO going to add in melted dark chocolate. Chocolate #2! The melted chocolate keeps these cookies brownie-like, while adding so much more richness.
Chocolate #3 comes in the form of peppermint. I highly suggest using Theo Chocolate Peppermint Crunch in these cookies! It’s SO good! If you’re in a pinch, you could simply use Ghirardelli peppermint squares.
The key to a puffy cookie like these ones is refrigerating the dough before baking. This allows for minimal spreading and a nice chewy, soft cookie.
Let me forewarn you, though. These aren’t your nice little 100-calorie cookie. Since they’re loaded with chocolate and high-fat almond flour, they’re a little heavy on the calories. But they ARE refined sugar-free and grain-free. So there’s that.
Plus, it’s Christmas!
These Paleo Double Chocolate Peppermint Cookies are an absolute must-make this Christmas. I guarantee they’ll be devoured in no time.
So what else is on your holiday baking list? I’m lining up
- Paleo Salted Caramel Thumbprint Cookies
- Paleo Linzer Cookies
- Pumpkin Chai Snickerdoodles
- Pumpkin Spice Sheet Cake
- Vegan Pumpkin Caramel Candies
Oh, and so much more. If you want the complete line-up, make sure to go back to my 2019 Holiday Baking List!
Pin these Paleo Double Chocolate Peppermint Cookies!
Healthy brownie cookies with double the chocolate and peppermint pieces!
- 1 1/2 c. almond flour
- 1/2 c. unsweetened cocoa powder
- 2 Tbsp. coconut flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 4 oz. chopped dark chocolate
- 1 c. coconut sugar, packed
- 1/2 c. dairy-free butter, softened (room temperature)
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 c. chopped peppermint chocolate (or peppermint bark)
In a bowl, whisk together the almond flour, cocoa powder, coconut flour, baking soda and salt, breaking up any clumps.
Add the chopped dark chocolate to a microwave-safe bowl; microwave in 30-second increments, stirring between each, until fully melted. Allow to cool so it doesn't cook the eggs.
Add the coconut sugar and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat until well-combined, then beat in the eggs and vanilla. Lastly, with the mixer on low speed, stir in the melted chocolate. Slowly add the dry ingredients into the wet ingredients, mixing on low speed until combined. Using a spatula, stir in the chopped peppermint pieces.
Cover the cookie dough in plastic wrap and refrigerate 30 minutes to chill.
Preheat the oven to 350 F and line two cookie sheets with parchment paper.
Scoop cookie batter onto the prepared pans, about 2-3 Tbsp. in size. You should end up with 15-18 cookies. Bake at 350 F for 10-12 minutes and eat!