Peppermint Chip Chocolate Cookies are tender, fudgy-mint gluten-free cookies worthy of your holiday dessert table, cookie exchanges, or homemade gifts. It’s the Andes Peppermint Crunch Baking Chips that bring the minty magic everyone loves at Christmas. If you’re not worried about gluten, you can use these baking chips in our Ghirardelli Brownie Cookie recipe instead.
To punch-up the chocolate we add a bit of instant espresso for a nice balance of chocolate and mint flavor. I was delighted with how the Andes chips melted and remained soft like the rest of the cookie and remained soft for several days after baking. Enjoy them with a glass of cold milk to savor the cooling mint with every bite.
Adapted from Food Pusher: Double Chocolate Almond Flour CookiesPrint
- 2 1/2 cups almond flour — finely ground
- 1/2 cup cocoa powder
- 2 teaspoons instant coffee or espresso
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 cup butter
- 3/4 cup coconut palm sugar
- 2 whole eggs
- 1 teaspoon vanilla
- 10 ounces Andes Peppermint Crunch Chips
- Preheat oven to 375°F
- In a medium bowl stir flour, cocoa powder, instant coffee granules, salt, and baking soda until well mixed.
- In the bowl of a stand mixer, combine butter and sugar, mix on medium speed until sugar begins to break down into the butter, about 2 mintues. (Coconut palm sugar will not ‘cream’ with sugar like white sugar, but will mix-in well.)
- Add the egg and vanilla to the butter and sugar; mix on medium speed for about 1 minute.
- Add the dry ingredients and mix on low speed until well incorporated, scraping the sides of the bowl, as needed.
- Either scoop and drop small mounds (a well rounded teaspoon) or roll into 1″ balls and slightly flatten, spaced 2 inches apart, onto a parchment lined baking sheet. (Drop cookies will be more shaggy, flattened balls will be more uniform in shape.)
- Bake for 8-10 minutes, or until puffed and cracked. Allow to cool on the pan for 2-3 minutes, then transfer to baking racks to finish cooling.
Run your fingers through the almond flour to feel the texture. If the flour feels coarse, like cornmeal, pulse briefly in a food processor to refine it until it doesn’t feel coarse or too grainy. Keep an eye on it and don’t over process or it will turn into almond butter. Some almond flours are already finely ground and do not need to be processed further.
More Christmas Cookie Recipes:
Chocolate Cookies with Dark Chocolate and Mint Chips
Christmas Traditions: Grandma’s Molasses Cookies
Russian Tea Cakes
Whole Wheat Snickerdoodle Cookies
Triple Chocolate Cookies
Ghirardelli Brownie Cookies
Whole Wheat Chocolate Chip Cookies
Shared on the following Blog Hops: Hearth & Soul Hop
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