These Double Chocolate Peppermint Cookies — fondly called “Santa’s Favorite Cookies” in my family — are a rich chocolate and bright peppermint dream, ideal for holiday baking. They’re chocolate-forward with a cool peppermint crunch and can be made gluten-free, grain-free, and dairy-free when you choose dairy-free chocolate chips.
This version is inspired by a friend who bakes them every holiday season. After many tests in my kitchen to adapt the original into a gluten-free, grain-free, and refined-sugar-free version, I landed on a dough that keeps a tender center while holding its shape and flavor. The trick is letting the dough rest so the flours hydrate and the flavors meld — that short wait makes a noticeable difference.
These cookies are simple to prepare and well suited for cookie exchanges, gift tins, or a batch left out for Santa. Below you’ll find a clear, step-by-step method, ingredient amounts, storage tips, and common questions to help you bake them with confidence.
Ingredients
- 1 ¼ cup superfine almond flour
- ¾ cup plus 2 tablespoons tapioca flour
- ¼ cup plus 2 tablespoons cacao powder
- 2 teaspoons espresso powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup coconut sugar
- 1 large egg, room temperature
- ¼ cup liquid coconut oil
- ¼ cup maple syrup
- ⅓ cup crushed peppermint, plus more for garnish
- ¾ cup semi-sweet chocolate chips (use dairy-free chips to keep this dairy-free)
- ½ cup white chocolate chips (use dairy-free chips to keep this dairy-free)
Step-by-Step
Step One: Combine the dry ingredients
In a large bowl, whisk together the superfine almond flour, tapioca flour, cacao powder, espresso powder, baking soda, baking powder, and salt until smooth and free of lumps. Set this dry mix aside while you prepare the wet ingredients.
Step Two: Whip the wet ingredients
In a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the coconut sugar, room-temperature egg, liquid coconut oil, and maple syrup on medium speed for 2–3 minutes until the mixture is well combined and slightly airy.
Step Three: Combine wet and dry
Reduce the mixer speed to medium-low and gradually add the dry ingredients to the wet mixture, scraping down the bowl as needed. Mix for 1–2 minutes until everything is uniformly incorporated and you have a thick, chocolatey dough.
Step Four: Add mix-ins and chill
Fold in the crushed peppermint, semi-sweet chips, and white chocolate chips gently until just combined. Cover the dough and refrigerate for at least 1 hour, preferably 2 hours. Chilling firms the dough, improves texture, and makes it easier to portion, especially with grain-free flours.
Step Five: Shape and bake
When the dough has chilled, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop rounded tablespoons of dough (about 1 to 1.5 tablespoons each) and space them at least 2 inches apart on the prepared sheets. Press a few extra chocolate chips and a pinch of crushed peppermint onto the tops for an attractive finish.
Step Six: Bake and cool
Bake 10–12 minutes, until the edges are set but the centers remain soft. Avoid overbaking to keep the cookies tender. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Recipe FAQs
Why is there espresso powder in this recipe?
A small amount of espresso powder enhances and deepens the chocolate flavor without adding a noticeable coffee taste.
Do I need to add extra peppermint and chocolate chips on top?
No — that’s optional and purely for presentation. Adding a few chips or peppermint pieces to the top of each cookie makes them look more festive but won’t change the bake.
How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for 2–3 days. For longer storage, freeze the baked cookies in a sealed container or freeze the scooped raw dough on a tray, then transfer to a freezer bag for up to 2 months.
These cookies pair beautifully with a cup of hot chocolate, coffee, or a holiday tea. Their firm edges and soft centers make them ideal for packing into tins or wrapping as gifts. If you want a chewier texture, try slightly larger portions and a shorter bake time; for crispier cookies, flatten the dough a bit before baking and extend the bake by a minute or two while watching closely.
Looking for more cookie ideas? Try variations like:
No-Bake Chocolate Peanut Butter Cookies; Brown Sugar “Pop-Tart” Cookies; Perfect Paleo Chocolate Chip Cookies; S’mores Cookie Bars (search your favorite recipe source for these names).
Recipe Details
Servings: 20 cookies
Dietary: Gluten-free, Grain-free, Dairy-free (if using dairy-free chips)
Nutrition information is automatically calculated by many recipe tools and should be used only as an approximation.
Photography and styling by Eat Love Eats. I hope these Double Chocolate Peppermint Cookies become a holiday tradition in your home — enjoy!