There’s nothing like some crushed candy cane to make anything more festive! These chocolate peppermint cookies are perfect for the holidays. Super gift-able, and smoothly minty. Honestly, you just need to make these! We used quinoa flour to up the protein content, and coconut sugar for a lower glycemic sweetener. If that’s hard to come by, feel free to replace with another flour of your choice. You can also sub in a flax or chia egg to make these cookies vegan!

Peppermint Cookies
Recipe type: Cookies
  • Cookie:
  • 2 eggs
  • ½ cup melted semisweet chocolate chips
  • ½ cup coconut sugar
  • ¼ cup cocoa powder
  • 1 cup quinoa flour (and a little extra for rolling)
  • 6 drops peppermint essential oil
  • Coating:
  • 1 cup semisweet chocolate chips
  • 1.5 tablespoon coconut oil
  • 6 drops peppermint essential oil
  • ½ cup crushed candy cane
  1. Melt ½ cup dark chocolate chips in double bath to prevent burning
  2. Crack eggs and blend in coconut sugar, cocoa powder and peppermint essential oil
  3. Fold in half of quinoa flour
  4. Fold in melted chocolate until well combined
  5. Fold in remaining quinoa flour
  6. On a floured surface, roll dough to be ¼ in thick
  7. Using a 2” cookie cutter, cut into cookies
  8. Bake at 350 degrees for 8 minutes, let cool completely on cookie sheet
  9. Melt coating ingredients (except for crushed candy cane) and stir to combine
  10. Dip a fully cooled cookie into melted chocolate mixture, and sprinkle crushed candycane on top. Set on parchment lined sheet to harden (you can put them in the fridge to help them set).

Shockingly Healthy

Author Shockingly Healthy

More posts by Shockingly Healthy

Leave a Reply

Rate this recipe: