Go Back Email Link
+ servings
Almond Flour Cookies served with a white chocolate drizzle and some white sprinkles
Print Recipe
5 from 6 votes

Easy Peppermint Chocolate Almond Flour Cookies

Need a quick and easy almond flour cookie recipe that is also perfect for the Holiday season? These easy almond flour cookies combine almond flour, chocolate chips, butter, and a touch of peppermint to make them a chocolatey, brownie, fudgy cross that is so moreish. They also just happen to be gluten-free (and can easily be made dairy-free with one easy substitution)!
Prep Time10 mins
Cook Time9 mins
Course: Cookie
Cuisine: Anytime
Keyword: almond flour cookie, chocolate cookie, gluten-free cookie, peppermint cookie
Servings: 12 cookies
Calories: 148kcal

Ingredients

  • ½ cup chocolate chips see notes
  • ¼ cup unsalted butter see notes for dairy-free
  • 1 egg
  • ½ teaspoon peppermint extract (or 1-2 drops of food grade peppermint oil)
  • 1 ⅓ cups almond flour
  • 1 tablespoon cocoa powder see notes
  • pinch of salt
  • melted white chocolate and sprinkles optional extra for decorating

Instructions

  • Preheat the oven to 350 Fahrenheit or 175 Celcius.
  • In a bowl, melt the chocolate chips and butter. I do this in 30-second intervals in the microwave until everything is melted and can easily be stirred together.
  • Let the melted chocolate/butter mixture cool slightly. Then add in the egg and the peppermint extract. Stir well to combine.
  • Add the almond flour and cocoa powder and stir well to combine.
  • Pop the mixture into the fridge for about 10 minutes. This hardens up the mixture and makes it more easily scoopable.
  • Remove the mixture from the fridge. Using a tablespoon, spoon the mixture and roll it into small balls. Place the balls on a prepared baking sheet and flatten slightly with a fork (don't flatten too much or you will not have the fudgy texture in the middle once baked).
  • Bake the cookies for 9 minutes.
  • Remove the cookies and allow them to cool completely on a wire rack. 
  • Optional: once the cookies have cooled, drizzle with melted white chocolate and top with white sprinkles or crushed candy canes.

Notes

Chocolate Chips: The type of chocolate chip you use will determine the sweetness of your cookie as there is no other sweetener added. 
Butter: using butter gives these cookies a more brownie-like texture. If you prefer a dairy-free option, then use some coconut oil instead.
Cocoa Powder: again, the type of cocoa powder you use will determine how sweet your cookies turn out. If you use unsweetened cacao it will lead to an almost savory style cookie. If you use a sweetened cocoa powder, it will lead to a sweeter cookie. You know your preference, so choose accordingly.
Storing: store the cookies in an airtight container for about 3-5 days. Do not store with other cookies, as the peppermint will seep into anything they are stored with.
Freeze: freeze the cookies in a single layer before transferring them to a Ziploc bag or freezer-friendly container. They will keep frozen for about 3 months.

Nutrition

Calories: 148kcal | Carbohydrates: 8g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 6mg | Potassium: 9mg | Fiber: 2g | Sugar: 5g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg