Chocolate Peppermint Cookies

Q: Can I make these with regular eggs instead of flax eggs?

Yes! If you’re not vegan, you can swap the flax egg with 1 regular egg . The texture will be slightly fluffier and the cookies may rise a bit more, but the flavor stays rich and chewy.

Q: What if I can’t find peppermint extract?

No extract? No problem. You can either: Use crushed candy canes as your only peppermint source (milder flavor), or Use peppermint oil —but only 2–3 drops max, since it’s much more concentrated.

Q: Can I double the recipe?

Definitely! This recipe scales well. Just make sure you mix thoroughly and use separate trays or batches to avoid crowding in the oven.

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When the holidays roll around, nothing captures the festive spirit quite like a batch of freshly baked chocolate peppermint cookies. These soft, chewy treats blend rich cocoa and cool peppermint in the most delightful way—making them a favorite for cookie swaps, holiday parties, or cozy nights at home. Best of all? They’re flourless, naturally sweetened, and made in just one bowl.

Looking for inspiration? Try our Christmas candy bark recipe for another sweet peppermint twist. In this article, you’ll discover the secrets behind the perfect chocolate peppermint cookies, including pro tips, ingredient swaps, and make-ahead hacks to save you time.

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What Makes These Chocolate Peppermint Cookies So Irresistible?

A timeless holiday combo: chocolate + peppermint

Few flavor pairings scream “holiday season” like chocolate and peppermint. The deep richness of cocoa paired with the cool zing of peppermint is a nostalgic blend that feels indulgent but still light. These cookies manage to be both decadent and refreshing—a rare combo in the world of baked goods.

Even those who don’t normally go for mint desserts often fall in love with the balance these cookies strike. Plus, the crushed candy cane topping adds crunch and festive flair.

Flourless, naturally sweetened, and surprisingly healthy

What sets these cookies apart from traditional holiday treats is their health-conscious ingredient list. There’s no flour, no butter, and no refined sugar. Instead, almond butter provides a rich base while maple syrup naturally sweetens each bite.

They’re also completely vegan when made with a flax egg, and gluten-free, making them perfect for guests with dietary restrictions. That means more people can enjoy them without compromising on flavor.

Don’t miss our super ginger molasses cookies method if you’re looking to build a healthier cookie platter.

Why these cookies are perfect for gifting or freezing

Need a last-minute dessert for a party? These cookies come together fast—just one bowl and under 25 minutes from start to finish. They’re easy to freeze ahead, making them ideal for busy December days.

Once cooled, you can layer them between sheets of parchment paper, seal them in a container, and freeze them for up to three months. When you’re ready to enjoy, simply thaw at room temperature. For gifting, pop them into a holiday tin with a bow, and you’ve got a thoughtful, homemade present.

Discover great ideas like our Christmas popcorn candy to round out your edible gift baskets with flair.

Ingredients for Chocolate Peppermint Cookies (And Easy Substitutions)

The essential pantry items you’ll need

Here’s what you’ll need to whip up a batch of these cookies:

Ingredient	Quantity	Notes
Almond butter	1 cup	Must be natural and drippy
Flax egg	1	Or 1 regular egg if not vegan
Maple syrup	½ cup	Natural sweetener
Cocoa powder	½ cup	Unsweetened
Baking soda	½ tsp	Helps them rise
Salt	¼ tsp	Skip if almond butter is salted
Vanilla extract	½ tsp	Flavor enhancer
Peppermint extract	1 tsp	Key for minty flavor
Chocolate chips	½ cup	Use dairy-free if needed
Crushed peppermint candies	A few	For topping only

Looking for a festive twist? Add melted Andes mints on top instead of crushed candy.

Check out our Christmas cookie bars for another easy dessert using basic pantry staples.

Best nut butter to use (and alternatives)

The base of this cookie is almond butter, which gives it a chewy texture and nutty richness. Make sure it’s natural and “drippy”—meaning it has an oily, pourable consistency. If your almond butter is too thick or hard, microwave it for 15 seconds to loosen it up.

Not a fan of almond butter? No problem. Peanut butter, sunflower seed butter (for nut-free), or cashew butter all work well. Just know each will slightly change the flavor.

Sweetener swaps: maple syrup vs honey vs coconut sugar

Maple syrup gives the best texture: moist and chewy. Honey works as a non-vegan swap, though the cookies might brown a bit more. Coconut sugar can be used, but it will make the cookies more crumbly and dry. Liquid sweeteners are the best fit for this particular recipe.

When to use peppermint extract and when you can skip it

Peppermint extract gives these cookies their signature flavor. If you don’t have any, you can leave it out and rely on the crushed candy canes for peppermint taste—but it will be much more subtle.

Be careful not to use too much peppermint extract—it’s strong. One teaspoon is enough. Using peppermint oil? Just 2–3 drops will do.

Don’t miss our festive cinnamon rolls for another flavorful treat that fills your kitchen with holiday aroma.

Step-by-Step Guide to Making Chocolate Peppermint Cookies

Making these chocolate peppermint cookies is refreshingly simple. With only one bowl and less than 25 minutes total, it’s the kind of holiday recipe that works for both spontaneous baking nights and planned get-togethers.

Mixing the one-bowl dough (dry + wet ingredients)

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper or a silicone mat. This will ensure your cookies bake evenly and don’t stick to the pan—an easy win for a smoother cleanup.

In a large mixing bowl, combine the dry ingredients first:

½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt (omit if your nut butter is salted)

Next, add in the wet ingredients:

1 cup drippy almond butter
½ cup maple syrup
1 flax egg (or regular egg)
½ teaspoon vanilla extract
1 teaspoon peppermint extract

Mix everything until a thick, slightly sticky dough forms. Then, fold in ½ cup of chocolate chips. You’ll notice the dough starts to resemble brownie batter—it’s rich, dark, and smells amazing.

Looking for inspiration? Try our 4-ingredient Ritz s’mores cookies for another quick cookie with minimal mess.

Baking instructions for chewy perfection

Using a cookie scoop or tablespoon, drop dough portions onto your lined baking sheet, spacing them about 1½ inches apart. These cookies don’t spread too much, so a slight press on the top with your fingers or a spoon helps flatten them to a better cookie shape.

Bake for 12 minutes. That’s the sweet spot for soft, chewy cookies with just the right amount of crisp around the edges.

As soon as they come out of the oven, sprinkle crushed peppermint candies or candy canes over the tops. Do this immediately while the cookies are still warm, so the pieces stick to the surface without melting into a mess.

Don’t miss our magic brownie cookies if you love that rich, chewy bite.

Tips to Nail the Perfect Batch Every Time

Even the simplest cookies benefit from a few pro baking tricks. Follow these tested tips to make sure your chocolate peppermint cookies come out perfect every time.

How to avoid dry or crumbly cookies

The number one cause of dry cookies? Too much cocoa powder. Always scoop and level your cocoa with a spoon instead of packing it into the measuring cup. Also, avoid overbaking—take them out at 12 minutes even if they look a little soft in the center. They’ll firm up as they cool.

Another key? Use drippy almond butter. If it’s too thick, microwave it briefly to loosen it up.

Check out our peppermint bark-inspired chocolate crinkle cookies for more tips on texture and chew.

The secret to soft, chewy texture without flour

Most cookies rely on flour for structure, but this recipe uses almond butter and cocoa powder instead. That’s why it’s important not to substitute almond butter with a dense nut butter or swap maple syrup for granulated sugar unless you’re okay with a crumbly texture.

Stick to liquid sweeteners, and always use natural nut butter without added oils or sugars.

Pro tips for storage, freezing, and gifting

Once baked, let your cookies cool completely before moving them. They’ll be soft right out of the oven but firm up beautifully in 10–15 minutes.

To store:

Room temperature: Up to 5 days in an airtight container
Fridge: Up to 1 week
Freezer: Up to 3 months (layer with parchment between)

If you’re gifting these cookies, stack them in festive tins or cellophane bags tied with ribbon. They stay intact well and travel better than more delicate cookies like sugar or gingerbread.

Discover great ideas like our grinch Christmas truffles to pair with these for a full-on minty gift box.

Common Questions About Chocolate Peppermint Cookies (FAQ)

Why didn’t my cookies spread?

These cookies are naturally thick due to the almond butter base and lack of flour. They won’t spread much on their own, so it’s important to gently press them down before baking. If you prefer a thinner cookie, press a bit more or add a teaspoon of almond milk to loosen the dough.

Can I make these with regular eggs instead of flax eggs?

Yes! If you’re not vegan, you can swap the flax egg with 1 regular egg. The texture will be slightly fluffier and the cookies may rise a bit more, but the flavor stays rich and chewy.

What if I can’t find peppermint extract?

No extract? No problem. You can either:
Use crushed candy canes as your only peppermint source (milder flavor), or
Use peppermint oil—but only 2–3 drops max, since it’s much more concentrated.

Can I double the recipe?

Definitely! This recipe scales well. Just make sure you mix thoroughly and use separate trays or batches to avoid crowding in the oven.

Are these cookies good for freezing?

Yes, they freeze beautifully. Place in a container with parchment between layers to avoid candy cane stickiness, then freeze for up to 3 months. Thaw at room temperature before serving.

Serving Ideas and Holiday Presentation Tips

How to gift-wrap cookies for parties

Want to share the cookie joy? Pack these in:

Holiday tins with tissue paper
Clear treat bags tied with ribbon
Mason jars layered with mini marshmallows and hot cocoa mix for a themed gift

Add a cute tag: “Chocolate Peppermint Cheer – Made with Love!”

Pairing ideas: hot cocoa, eggnog, and more

These cookies are the perfect sidekick to:

Classic hot chocolate
Peppermint lattes
Homemade eggnog
Or even crushed into vanilla ice cream!

They also make a stunning centerpiece for a holiday cookie platter.

Creative ways to dress up these cookies

For extra flair:

Drizzle with white chocolate
Add a pinch of flaky sea salt before baking
Roll edges in crushed peppermint before baking for a frosted look

Pair them with our peppermint pie dip for a full-on mint-themed dessert table.

If you love these chocolate peppermint cookies, you’ll definitely want to try:

Don’t miss our full roundup of holiday desserts for more seasonal joy.

Conclusion: Sweet, Simple, and Full of Cheer

Whether you’re baking for a holiday party, gifting a homemade treat, or just craving something minty and chocolatey, these chocolate peppermint cookies deliver big flavor with minimal effort. With no flour, dairy, or refined sugar, they’re a crowd-pleaser you can feel good about serving.

Don’t miss our no-bake chocolate peanut butter cookies for another easy holiday favorite!

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