Peppermint chocolate cookies that taste like Girl Scouts Thin Mint Cookies! Super simple to make and hard to believe they are grain-free, gluten-free and dairy-free!
The ingredients for this recipe all get tossed into one bowl, in this case, a food processor bowl, and mix up in minutes! These cookies are chewy, crunchy and soft all at the same time.
How to make Chocolate Peppermint Cookies:
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
Gather and measure the ingredients.
Add the blanched almond flour, cacao powder, baking soda, and sea salt to the food processor and blend until combined, usually less than one minute.
Then add the shortening, honey, peppermint extract and blend again until creamy and combined well.
Add the chopped chocolate (or chocolate chips) and pulse a few times in the food processor to blend in the chocolate. Or you can remove the blade and mix in the chocolate by stirring with a spoon.
Place heaping tablespoons of the dough onto the prepared baking sheet for a total of nine cookies. Shape the mounds into cookie shapes. Top each cookie with a few chocolate chips.
Bake for 6-8 minutes until tops of cookies are firm. Remove from the oven and let cool for 10 minutes on the baking sheet.
Transfer cookies to a wire cooling rack and let cool for another ten minutes.
Store in an airtight container for up to three days. Freeze the cookies for up to a month.
Tips and Techniques:
- Be careful not to let the cookies burn. Due to nut content, they can burn easily, especially the bottoms. Only bake until top of the cookie is set.
- Once out of the oven, let cookies cool for ten minutes. The cookies will continue to firm up as they cool.
- Use chopped chocolate or chocolate chips in this recipe.
- You may be able to substitute maple syrup for the honey in this recipe (to make vegan), but I have not tried this.
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Chocolate mint cookies are the perfect and easy dessert recipe! Grain-free, gluten-free and dairy-free, yet delicious!
- 1 1/4 cup blanched almond flour
- 1/8 cup cacao powder (can sub cocoa powder)
- 1/2 teaspoon baking soda
- 1/8 teaspoon sea salt
- 3 Tablespoons all-vegetable shortening (I use Spectrum all-vegetable shortening)
- 2 1/2 Tablespoons honey
- 3/4 teaspoon peppermint extract
- 1/4 cup chopped semi-sweet chocolate (can sub semi-sweet chocolate chips)
- 2 Tablespoons chocolate chips (dairy-free)
Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
In a food processor, add the almond flour, cacao powder, sea salt, and baking soda. Blend until combined.
Add the remaining ingredients (shortening, honey, peppermint extract), except the chocolate and blend until well-combined and forms a cookie dough.
Add the chopped chocolate (or chocolate chips) and pulse two or three times to mix in. Or you can remove the food processor blade and stir in.
Scoop heaping tablespoons of cookie dough onto lined parchment paper baking pan. Smooth and shape dough into cookie shapes. Note: these cookies SPREAD so they must be 2 inches apart on the baking sheet.
Add a few chocolate chips to the tops of the cookies.
Bake for 6-8 minutes until tops are just firm. Note: due to the nut content of these cookies, they can burn easily if they bake too long, particularly the bottoms.
Remove the cookies from oven and let cool for 10 minutes. Transfer to a wire cooling rack to cool for an additional ten minutes. Store in an airtight container for up to 3 days. Freeze up to a month.