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Paleo Chocolate Peppermint Cookies

December 14, 2021 Modified December 28, 2022 By Nicole Charles 4 Comments
This post may contain affiliate links.

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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!

overhead shot of paleo chocolate peppermint cookies half dipped in coconut butter and decorated with shredded coconut and freeze dried raspberries on a white background

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!
overhead shot of chocolate cookies half dipped in coconut butter and decorated with shredded coconut and freeze dried raspberries on a white background with decorative pine tree leaves. In the top left of the image there is a black, wire cooling rack with one cookie and to the right of the cookies is a yellow and red bag of Bob's red mill cassava flour on top a grey and white striped cloth napkin and small square white bowl filled with freeze dried raspberries

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.
  • mis en place for paleo chocolate peppermint cookies
  • clear glass bowl with dry ingredients for chocolate peppermint cookies and a large light wooden spoon
  • clear glass bowl with dry and wet ingredients for chocolate peppermint cookies and a large light wooden spoon
  • 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.
  • balls of chocolate peppermint cookie dough on a baking sheet with white parchment paper
  • hand dipping chocolate peppermint cookie into white bowl filled with melted coconut butter
  • hand sprinkling shredded coconut on chocolate cookie that is half dipped in coconut butter
  • 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.

Chocolate 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.

GF paleo chocolate peppermint cookies on white parchment paper on a dark baking sheet

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 

Looking for more AIP/Paleo Holiday Cookies? Try:

  • AIP Speculaas
  • Gingerbread Cookies
  • Crinkle Cookies
  • Linzer Cookies
  • Sugar Cookies
  • Dairy-free, AIP/Paleo Snickerdoodles
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overhead shot of chocolate cookies half dipped in coconut butter and decorated with shredded coconut and freeze dried raspberries on a white background with decorative pine tree leaves

Paleo Chocolate Peppermint Cookies (AIP, vegan)


★★★★★

5 from 2 reviews

  • Author: Nicole @healmedelicious
  • Total Time: 25 minutes
  • Yield: 16 – 18 cookies 1x
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Description

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!


Ingredients

Scale

Cookies

  • 1/2 cup carob powder or cacao powder (AIP reintroduction)
  • 1/2 cup Bob’s Red Mill Cassava Flour
  • 2 TBSP Bob’s Red Mill Tapioca Starch 
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup palm shortening
  • 1/2 cup maple syrup
  • 2 tsp pure vanilla extract
  • 1 tsp peppermint extract 
  • 1 TBSP apple cider vinegar

For Decorating 

  • 1/3 cup coconut butter, melted
  • 1 TBSP coconut oil, melted
  • unsweetened, shredded coconut 
  • freeze-dried raspberries

Instructions

  1. Preheat oven to 350F and line a large cookie sheet with parchment paper.
  2. To a large bowl add cassava flour, tapioca starch, carob or cacao powder (AIP reintroduction), baking soda and sea salt and stir to combine.
  3. 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.
  4. Finally, fold in apple cider vinegar.
  5. Use a cookie scoop to place mounds of dough onto parchment-lined baking sheet at least 1 inch apart. Press balls of dough down slightly with your hands or the back of a spoon.*
  6. Bake on middle rack in the oven for 10 minutes.
  7. Allow cookies to cool 10 minutes before using a spatula to transfer them to a wire rack to cool completely before decorating.
  8. In a small bowl combine melted coconut oil and melted coconut butter.
  9. Dip half of each cookie into coconut butter mixture and immediately sprinkle with shredded coconut and crushed freeze-dried raspberries.

Notes

* These cookies don’t spread much in the oven, so pressing them down helps them in this process. 

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Desserts

Keywords: aip, paleo, vegan, cookies, chocolate cookies, carob cookies, holiday cookies, paleo holiday cookies, peppermint, chocolate peppermint cookies, gluten free, grain free

Did you make this recipe?

Share a photo and tag @healmedelicious — we can’t wait to see what you’ve made!

Categories: AIP, All Recipes, Cookies, Dairy Free, Desserts, Gluten Free, Paleo, Vegan Tagged With: AIP, aip desserts, cookie season, cookies, grain-free, holiday cookies, Just In, paleo, peppermint, peppermint chocolate, valentine's, vegan

Previous Post: « Paleo Crinkle Cookies
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Reader Interactions

Comments

  1. Danielle

    December 30, 2021 at 2:12 pm

    LOVE – Christmas in a cookie. Great texture. Thank you!

    ★★★★★

    Reply
  2. Brandy Cole

    December 18, 2021 at 10:25 pm

    So far they taste delicious…have not added the frosting yet lol and could not wait to try. Can these be frozen?

    ★★★★★

    Reply
    • Nicole Charles

      December 21, 2021 at 10:46 am

      Hi Brandy. They freeze well before you ice them!

      Reply
  3. MELISSA

    December 15, 2021 at 11:49 am

    These look and sound scrumptious! Definitely adding these to my Holiday baking plans.

    Reply

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Hi! I’m Nicole, the recipe developer, food enthusiast and photographer behind Heal Me Delicious. Read More

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