Paleo Chocolate Peppermint Holiday Cookies
This is a revamped version of a traditional family Christmas cookie we have every year around the holidays! These rich and fudgey, decadent, soft chocolate cookies with creamy and cool peppermint icing are so delicious you won’t be able to just eat one! I can’t decide if it’s the heavenly brownie like cookie or the creamy whipped peppermint buttercream that makes this cookie so incredible, or maybe it’s just that they are a match made in heaven!
I love this simple Paleo cookie recipe because it is gluten free and dairy free so everyone can enjoy a bite of sweetness over the holidays. When we lived in San Antonio, a friend of mine used to host and annual Cookie Contest. Katie and I decided to make these cookies one year and you know what, they were voted as the best overall cookie and we won the contest ( I have an engraved wooden spoon as the trophy!) I know your family will love this cookie as well as all your guests this holiday season!
This recipe is an adaptation of an original recipe from Tea Time at The Master’s recipe book, which I was gifted when my husband and I were first married! Scott’s grandmother, our sweet Gaga, lived in Augusta, GA and The Master’s has always had a special place in our hearts. I hope you enjoy these Paleo Chocolate Peppermint Cookies as much as my family does!
Why Coconut Sugar instead of White Cane Sugar?
You may be asking, why make a dessert with coconut sugar instead of just using white cane sugar? For 3 simple reasons:
1. It’s unrefined: that means it is a whole food based sweetener just like maple syrup and honey.
2. It has a lower glycemic index: this is important in supporting stable and consistent blood glucose levels, which is essential in overall health and wellness.
3. It is nutrient dense: since coconut sugar is unrefined, it contains small amounts of trace minerals such as potassium, iron, calcium, and zinc.
How do I use Coconut Sugar?
Coconut sugar can be used in any of your recipes, just like you would use white cane sugar. It is easy to add it to baked goods, make coconut buttercream, sweeten your coffee or tea, or add it to any recipe that calls for white sugar.
Does it taste the same? Yes and no. Coconut sugar is just as sweet as white cane sugar, however it does have a subtle and wonderful flavor to it that white cane sugar does not.
Coconut sugar has this beautiful fruity flavor with a subtle mineral-y hint that, in my opinion, enhances the sweetness, and honestly, in most of your baked goods and dishes you won’t even notice a difference. To me, it is almost like a sweeter, more delicate molasses just not as bitter or pungent as the unsulphured versions you use in foods like gingerbread.
So grab a bag of coconut sugar and let’s get cooking!
Paleo Chocolate Peppermint Holiday Cookies Ingredients
Chocolate Fudge Cookie:
2 Cage Free Eggs
1 cup Coconut Sugar
1/2 cup Raw Cacao Powder
1/2 cup Arrowroot or Tapioca Starch
1/2 cup Almond Flour, packed
1/4 tsp Fine Sea Salt
1/4 tsp Pure Peppermint Extract
1 tsp Pure Vanilla Extract
1/2 cup + 1 tsp Ghee, melted
2 oz Ghee, softened
2 oz Palm Shortening
1 1/4 cups Paleo Powdered Sugar
3/4 tsp Pure Peppermint Extract
1/2 tsp Pure Vanilla Extract
Cold filtered water as needed, 1-2 tsp at a time until a fluffy consistency is reached
Dark Chocolate Topping:
1/2 oz Unsweetened Chocolate
1/2 tsp Ghee
How to make Paleo Chocolate Peppermint Holiday Cookies
Chocolate Fudge Cookie:
1. Preheat you oven to 350 degrees and grease a medium bar pan with 1 teaspoon of ghee.
2. In a medium bowl, add the cocoa powder, almond flour, salt, arrowroot starch and mix well with a whisk or fork to evenly combine, set aside.
3. In a large bowl whisk the eggs and coconut sugar with a whisk until it is thick and well combined.
4. Add the flour mixture to the egg and sugar mixture and whisk for about 30-seconds to combine.
5. Add the peppermint extract, vanilla, and melted ghee, whisking in to combine. Do not over beat the batter, mix until just incorporated.
6. Transfer the batter to your greased bar pan and evenly spread it so it fills the entire baking dish.
7. Bake for 12-15 minutes until the cookie is baked through but not overdone, remove from the oven and cool completely on a wire rack.
8. See below for icing directions.
1. Prepare your Paleo powdered sugar if you haven’t already.
2. In a medium bowl add the ghee and palm shortening, beat with a hand mixer on high speed until well mixed and the mixture turns a light yellow color.
3. Add the powdered sugar and extracts to the butter and shortening mixture, mix on medium-high speed until well combined, the mixture will be crumbly.
4. Add cool filtered water by the teaspoon, throughly mixing after each addition until the icing reaches a light and fluffy consistency.
5. Spread the icing over the cooled cookie and then top with the dark chocolate topping (directions below.)
Dark Chocolate Topping:
1. In a small bowl add the unsweetened chocolate square and the ghee, heat in the microwave for 30-60 seconds until melted.
2. Stir to combine and using a basting brush, lightly brush the coating over the icing. Let set before cutting the cookies.
3. Cut cookies into 2″ squares and enjoy with a tall glass of almond milk or a steaming cup of fresh coffee!
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Q: My cookie didn’t rise like I expected it to.
A: That’s okay! This recipe makes a more dense, brownie like cookie.
Q: Why did the icing melt in the middle of the cookie?
A: It sounds like the cookie needed some more time to cool down. Buttercream melts pretty quick if your cookie is even slightly warm.
Q: I have some leftover, can I freeze these?
A: Yes, you can. Just wrap them tightly in plastic wrap and eat within 10-14 days.
If you like this recipe, check these out!
Paleo Gingerbread: Warm spices, earthy molasses, and sweet almond flour perfectly combine in a beautiful egg free, gluten free and dairy free gingerbread.
Almond Joy Energy Bites: A healthy whole food snack for everyone, this delicious coconut and chocolate energy ball is perfection in every bite!
Paleo Chocolate Cupcakes: Life is short, have the cake! Enjoy this gluten free cake with rich and decadent dairy free ganache icing!
I hope you enjoy this as much as my family does. – Amy
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I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.
Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.