Double Chocolate Peppermint Cookies are soft and chewy with crunchy cacao nibs and minty deliciousness. Chocolate and peppermint really are a match made in heaven.

Double Chocolate Peppermint Cookies are the perfect treat to leave out for Santa because they won’t contribute to his ever expanding waistline. They are gluten free, dairy free and sweetened with coconut sugar. Coconut sugar is almost half the glycemic index of regular sugar so it doesn’t spike your blood sugar.

My cookbook has lots of delicious dessert recipes made with alternatives sugars like coconut sugar. In case you are new to my website, let me introduce myself. My name is Jesse Lane and I’m a sugar-a-holic. For the longest time, sugar didn’t bother me, but eventually I started experiencing Candida symptoms.  I had to change the way I enjoyed sugar and started experimenting with alternative sweeteners like coconut sugar. I had so much fun creating healthy dairy free desserts that I started writing down the recipes. I’m so excited to share those recipes in my cookbook.

Double Chocolate Peppermint Cookies

(dairy free, gluten free, soy free)

Prep time: 15 minutes | Inactive prep time: 30 minutes | Cooking time: 12 minutes | Serving size: 18

Ingredients:

• 1.5 cups gluten-free rolled oats, processed into flour (or 1.5 cups oat flour)
• ½ cup coconut sugar
• 3 Tablespoons raw cacao powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine grain sea salt
• 1 egg
• 1/4 cup virgin coconut oil
• 1/4 cup almond butter
• 1 teaspoon peppermint extract or 1/8 tsp pure peppermint essential oil
• 1-2 teaspoons almond milk, as required
• 1/2 cup raw cacao nibs

Directions:

1. In a large bowl, mix together the oat flour, coconut sugar, raw cacao powder, baking soda, baking powder and salt.
2. In another bowl whisk together the egg, coconut oil, almond butter and peppermint extract.
3. Pour the wet ingredients into the dry and stir until mixed. If the dough feels dry, add 1-2 Tbsp almond milk. Fold in the raw cacao nibs.
4. Place the dough in the fridge to chill for 30 minutes.
5. Preheat oven to 350F and line a large baking sheet with parchment paper.
6. Remove the dough from the fridge and shape into balls the size of a golf ball. Place the Double Chocolate Peppermint Cookies on the baking sheet and gently press down until they are ½ inch thick.
7. Bake for 12 minutes and let the Double Chocolate Peppermint Cookies cool before serving.

Download my Guide to Natural Sugar Substitutes HERE.