These chewy double chocolate peppermint cookies are so soft and gooey! They’re also completely free of gluten, grains and sugar! Ketogenic, low-carb, gluten-free, grain-free, sugar-free.
These delicious double chocolate peppermint cookies are definitely my favorite cookie recipes that I’ve made recently, aside from my amazing chocolate chunk cookies, of course. They are chock full of super-decadent dark chocolate and minty goodness.
The recipe calls for peppermint extract, although I used generic mint the first time I made these, and can say they were super-fantastic either way.
Now that I think about it, these would also be great with so many other extracts or additions instead of mint. Raspberry extract would be killer! Or, if you are a traditionalist, vanilla or almond extract would be winners as well.
Did I mention how easy these are to make? There is no chilling, no stand mixing and only 10 minutes of prep work required. You simply mix the ingredients together, form them into cookie shapes and pop ’em in the oven. When it comes to homemade cookies, it really doesn’t get any easier.
One suggestion I do have is to allow the dough to cool before adding in the chocolate chips. Since the butter and melted chocolate mixture will be warm from microwaving, if you don’t allow the dough to cool back to room temperature, the chocolate chips will melt as you’re stirring them in.
They’re still just as delicious, but lack those gooey chunks of the chocolate chips. And really, that’s the best part of eating chocolate chip cookies straight out of the oven, right?
You’ll definitely want to keep an eye on these while they’re baking. Since they are such a deep, dark chocolate color, it can be hard to tell when the edges are starting to brown. It’s easy to over-bake them, as they don’t begin to firm up until after you’ve let them cool a bit.
I recommend removing them from the oven after 12-14 minutes, even if they still look under-cooked. If you eat them the same day, these will be incredibly soft and delicious. Plus, I doubt they will last much longer than a day anyway 🙂
One of the best things about chocolate is that it can be dolled up in infinite ways. So go out there and have fun with these double chocolate peppermint cookies! If you do customize them, be sure to let me know what kind of winning combination you came up with.
The more unique, the better! I might attempt some matcha cookies some time soon. Guess you’ll have to stay tuned to find out!
If you enjoyed these double chocolate mint cookies, you will definitely love these other cookie recipes!
Keto Sugar Cookies (Paleo, Grain-Free)
Pumpkin Chocolate Chip Cookies (Keto, Paleo)
Raspberry Chia Thumbprint Cookies (Paleo, Keto)
Gingerbread Cookies (Keto, Paleo)
Chocolate Chunk Cookies (Paleo, Keto)
Chocolate Peppermint Cookies
Ingredients
- 1 cup almond flour blanched works best (4 oz, 113 g)
- 1/4 cup coconut flour (28 g)
- 1/2 teaspoon baking soda
- 1/4 cup granulated sweetener of choice I used erythritol for low-carb, coconut sugar is good for paleo
- 4 tablespoons butter or coconut oil
- 3 oz dark chocolate I used Lindt 85% dark
- 2 eggs
- 3/4 teaspoon peppermint extract
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 350 F (175 C)
- In a medium bowl, mix dry ingredients together, making sure to remove all clumps.
- In a microwave-safe bowl, add butter and 2 oz. of the chocolate. Microwave in 20 second bursts until melted, stirring after each burst. Be sure not to overheat or the chocolate will burn.
- Chop remaining 1 oz. of chocolate into small chunks while the melted chocolate cools for a few minutes.
- Add melted butter and chocolate to the dry ingredients and mix to combine. Allow to cool for 5-10 minutes.
- Add in mint extract, eggs and apple cider vinegar. Once well-mixed, add in chocolate chunks and mix once again.
- Spoon onto cookie sheet by the tablespoon-full. Flatten slightly. Be sure to leave at least an inch in between the cookies because they will spread out.
- Bake for 12-14 minutes. Do not overbake, or they will easily burn. The cookies may look underdone when you take them out, but they will harden up as they cool.
6 comments
I made these but the batter came out incredibly dry and sandy. I added a little liquid just to be able to get it to form into balls but the cookies came out dry. Very tasty though!! There is no other liquid like eggs or milk, it’s just butter?
Sorry to hear that these came out sandy for you. I think it might have to do with either the almond or coconut flour you used. Did you use blanched almond flour, or almond meal? I find that almond meal is kind of gritty, which might be why it had a sandy texture. In terms of how dry they were, that could be related to the coconut flour. I know some brands absorb more moisture than others. Maybe try using blanched almond flour if you didn’t already, and try adding an egg, which should also help the dough stick together better. I didn’t use an egg in mine, but I think that should help in your case. I’ll try to remake them with the egg too and see if it helps 🙂
I saw your recipe note about adding an egg after, will definitely try next time I make these. Thanks!
No problem. Let me know how it goes!
I am about to try your recipe, but I do not have coconut flour. Since I’ve heard that it tends to make the cookies dry, could I just use all almond flour? I think I will also add an egg as well. What do you think? I am looking forward to making them. Thanks for the recipe.
Hi Dan, you should be able to use coconut flour instead. I would use approximately 4x the amount of coconut flour, so that would be a total of 2 cups of almond flour. You might find that a little less is enough, so I would start with 1-1/2 cups of almond flour and if needed, mix in more right before you add the chocolate chunks. Let me know how that turns out!