Double chocolate peppermint cookies loaded with chocolate chunks and refreshing peppermint are super easy to make and perfect for your next holiday cookie exchange!
What’s better than chocolate chip cookies…double chocolate chip cookies?! Or, even better…double chocolate peppermint cookies!! HealthNuts, hands down – these are the BEST chocolate cookies I have ever made! If you watched my Vlgomas video on my Youtube channel last week, you likely saw that I was testing this recipe along with some other holiday cookies. They turned out so delicious that I couldn’t wait to share the recipe with you! They taste like a chewy brownie on the inside, and with the chocolate chunks added it’s like a melt in your mouth chocolate explosion.
When it comes to chocolate and peppermint, you either LOVE it or hate it. You can probably tell, I love me some chocolate and peppermint together! I think by now you guys know that when I want to healthify a delectable recipe, my go-to is light spelt flour and coconut sugar. And, as per usual if you want to make them gluten-free, you can! Just swap the flour for gluten-free all purpose flour.
For those of you that are dairy-free you’ll be happy to know I did skip the butter this time! So these cookies are dairy-free, with almond butter and a touch of avocado oil instead. This gives these cookies a chewy moist consistency. If you prefer your cookies sans peppermint, then leave out the peppermint extract! You can absolutely enjoy them just as regular double chocolate cookies.
Don’t wait until the holidays to enjoy these! I think these are going to be on a regular rotation throughout the year in the HealthNut kitchen! To make them extra festive, I highly recommend topping them with crushed candy canes. Feliz Natal!
Preheat the oven to 350℉. Line a baking sheet with parchment paper.
In a medium bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, add the almond butter, coconut sugar, avocado oil and peppermint extract. Using an electric mixer on medium speed, mix until well combined and smooth, about 1 minute. Add the eggs and continue mixing for another minute until creamy and smooth.
With the mixer on low speed, add ½ the flour mixture and mix until well incorporated. Add the rest of the flour mixture and continue mixing until combined. Using a spatula, stir until mixture is well combined and has a brownie/cookie dough like texture. Fold in the chocolate chips/chunks until evenly distributed.
Form the dough into 1 inch size balls (about 2 tablespoons) and place on baking sheet about 1.5 inches apart. You can use an ice-cream scoop to make it easier, and to make your cookies equal in size. Gently flatten them by pressing down.
Bake for 10 to 11 minutes until firm to the touch and doubled in size.
Remove from oven and allow to set on the baking sheet for a few minutes before transferring them to a cooling rack cool completely.
Store any leftovers in an airtight container for a few days on the counter or freeze for a couple of months.
NOTE: *you can skip the peppermint extract if you want to make regular double chocolate chip cookies. **If you want to make these extra festive and pepperminty, top the cookies with crushed candy cane as soon as they come out of the oven.