Paleo Double Chocolate Peppermint Cookies

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

You may be asking yourself: “How many more posts is she going to publish with food in front of the lit Christmas tree?!” The answer is: none. This is it. My last holiday recipe.

And it’s a gooooooood one!

Paleo Double Chocolate Peppermint Cookies

I’m all about the chocolate/peppermint flavor combination this year. I shared my recipe for Peppermint White Hot Chocolate, I made a batch of peppermint bark to dole out to friends & a batch of Jessica’s Peppermint Pattie Brownies to bring to a friend’s holiday party, and now I bring you these cookies.

Paleo Double Chocolate Peppermint Cookies

Chewy, chocolatey, pepperminty, and PALEO!

No flour, no refined sugar, no butter. That’s right. These are holiday cookies that you can actually feel good about eating because they’re chock full of healthy ingredients.

Paleo Double Chocolate Peppermint Cookies

I bet Santa would be pretty happy to find a couple of these babies waiting for him beside the Christmas tree!

Paleo Double Chocolate Peppermint Cookies

Paleo Double Chocolate Peppermint Cookies

by Lauren Zembron

Name:Paleo Double Chocolate Peppermint Cookies
Prep Time:15 minutes
Cooking Time:10-12 minutes
Total Time:27-29 minutes

Keywords: bake dessert gluten-free chocolate Christmas cookies winter

Paleo Double Chocolate Peppermint Cookies

Ingredients (6-8 large cookies)

  • 2 cups blanched almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp Kosher salt
  • 1/4 tsp baking soda
  • 6 Tbsp melted coconut oil (make sure to melt before measuring)
  • 1/4 cup honey
  • 1 tsp peppermint extract
  • 2 Tbsp water
  • 1/2 cup dark chocolate chips or dairy-free chocolate chips (such as Enjoy Life)


Preheat oven to 350°F. Line a large cookie sheet (or two smaller ones) with a silicone baking mat or parchment paper.

In a large bowl, combine almond flour, cocoa powder, salt, and baking soda. Whisk, making sure to break up any clumps of flour.

In a small bowl, whisk together the melted coconut oil, honey, peppermint extract, and water.

Add wet ingredients to dry and stir with a rubber spatula or spoon until combined.

Fold in the chocolate chips.

Scoop out approximately 1/4 cup portions and place 2 inches apart on prepared cookie sheet(s). Using the back of a spoon or your fingers, gently press down on the scoops of cookie dough so they form discs.

Bake for 12-14 minutes, or until cooked through. Cookies will be very soft.

Estimated Nutrition Fact

Serving Size: 1 cookie

Calories: 140

Protein: 2-3 grams

Carbohydrates: 10-12 grams

Dietary Fiber: 2-3 grams

Sugars: 6-8 grams (naturally occurring from honey or maple syrup)

Total Fat: 10 grams

Saturated Fat: 4-5 grams (from coconut oil and chocolate)

Cholesterol: 10-15 milligrams (from the egg)

Sodium: 50-70 milligrams

Please keep in mind that these are rough estimates and can vary based on the specific ingredients and brands you use. Additionally, if you need more precise nutritional information, it’s advisable to use a nutritional calculator or consult with a registered dietitian.

Allow cookies to cool on the cookie sheet for 10 minutes before transferring to a baking rack to cool completely.

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