These vegan and AIP/Paleo Chocolate Peppermint Cookies are the perfect holiday treat with the most delicious peppermint and chocolate combination. They come together quickly in one bowl with no chill time. Wins all around!
This post is sponsored by Bob’s Red Mill. Products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.
These cookies are crispy on the outside and soft on the inside and so scrumptious! The peppermint flavor in these comes entirely from the peppermint extract in the batter. To keep these AIP and Paleo, I’ve opted to use freeze dried raspberries and coconut flakes to create a candy-cane effect for the decoration.
Here are the main ingredients in these Paleo Chocolate Peppermint Cookies
- cassava flour: I used and recommend Bob’s Red Mill Cassava flour in this recipe.
- tapioca starch: My go-to brand for this is alway Bob’s Red Mill Tapioca FlourMill Tapioca Starch
- carob power – if you’ve reintroduced chocolate, feel free to use cacao powder in place of the carob powder in this recipe. If you use carob, note that your cookies will be much darker in color.
- peppermint extract – Alcohol-free extracts (for things like vanilla and peppermint) are not required according to the updated AIP guidelines by Dr. Sarah Ballantyne, but ensure your product doesn’t contain “natural flavors” and is made with pure peppermint oil.
- maple syrup – this is the sweetener in this recipe and the main sources of liquid.
- palm shortening – palm shortening creates a cookie that is crispy on the outside and soft on the inside. You can substitute coconut oil for the palm shortening but the texture of the cookie will be a lot drier. My preference is the shortening!
- coconut butter, melted coconut oil, unsweetened shredded coconut, and freeze dried raspberries – these are used to decorate the cookies!
How to make AIP Chocolate Peppermint Cookies
These cookies come together in one bowl and involve no chill time. What’s not to love? Here are the steps:
- Preheat the oven to 350F and line a cookie sheet with parchment paper.
- To a large bowl add cassava flour, tapioca starch, carob or cacao powder (AIP reintroduction), baking soda and sea salt and stir to combine.
- Make a well in the center of the dry ingredients and add palm shortening, maple syrup, peppermint extract and vanilla extract and stir to combine.
- Finally, fold in apple cider vinegar.
- Use a cookie scoop to scoop small mounds of dough onto parchment-lined baking sheet at least 1 inch apart. Press the tops of the cookies down slightly using the back of a spoon or your hands.
- Bake on middle rack in the oven for 10 minutes.
- Allow cookies to cool 10 minutes before using a spatula to transfer them to a wire rack to cool completely before decorating.
- In a small bowl combine melted coconut oil and melted coconut butter.
- Dip half of each cookie into coconut butter mixture and immediately sprinkle with shredded coconut and crushed freeze-dried raspberries.
Peppermint Cookies FAQs
Can I substitute the palm shortening?
Yes, you can use coconut oil but the texture of the cookie will be quite different. See above for more info.
Can I substitute the freeze-dried raspberries?
Pomegranate seeds work well here as a replacement for the raspberries. You can also skip them completely as they are purely decorative!
How do I store these?
Store your cookies in a sealed container on the countertop at room temperature for 2-3 days.
What about flour substitutions?
I don’t recommend any flour substitutions in this recipe. If you’re looking for a cassava-free cookie recipe, try my Chocolate Crinkle Cookies that are both coconut and cassava free.
If you try these AIP/Paleo Chocolate Peppermint Cookies I would love if you gave the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious