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Healthier Double Chocolate Peppermint Cookies

Double chocolate peppermint cookies loaded with chocolate chunks and refreshing peppermint are super easy to make and perfect for your next holiday cookie exchange!
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Author: Nikole Goncalves

Ingredients

Ingredients

Instructions

Instructions

  • 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.

Notes

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.