These chocolate peppermint cookies are a heavenly combination of sweet chocolate and zesty peppermint. Made with just 5 ingredients and no baking required!
Chocolate and peppermint are such an underrated combination.
Inspired by our mint chocolate cake, we transformed the delicious flavors into delicious cookies!
Table of Contents
Why you’ll love this chocolate peppermint cookies recipe
- Easy to make. With just 5 ingredients, these cookies are ridiculously easy to make. They don’t even need to be baked!
- Delicious. The final taste of these cookies is so good that it’s sure to please everyone.
- Easy to customize. You can easily toss in some candy canes or sprinkles to customize these as per your taste.
- Perfect for every occasion. Like thin mints, these are the kind of cookies you can make on any occasion.
What I love the most about these chocolate peppermint cookies is they are a perfect combo of sweet and minty flavor. And the peppermint flavor is just right – not too strong, but definitely noticeable.
Just six simple ingredients are needed to make these delicious cookies. And here is the list:
- Almond butter. Smooth and drippy. You can substitute this with peanut butter or cashew butter.
- Maple syrup. Sweetens the cookies and helps keep them soft and chewy.
- Oat flour. Ground up oats. You can make your own or buy it from any grocery store. It’s also safe-to-eat raw.
- Cocoa powder. For the classic chocolaty flavor and texture of the cookies.
- Peppermint extract. Adds that refreshing peppermint flavor to the recipe.
- Chocolate chips. Optional.
How to make chocolate peppermint cookies?
- Prep. Use parchment paper to line a baking sheet and then set it aside.
- Melt wet ingredients. Mix almond butter and maple syrup in a bowl and microwave it for 20-second intervals. Add in the peppermint extract and whisk until it combines.
- Make the cookie dough. Fold the mixture through oat flour and cocoa powder to create a thick dough. After the dough cools, you can add the chocolate chips.
- Shape and chill. Scoop out portions of the dough and shape them into cookies. Refrigerate for at least 30 minutes to firm up.
Tips to make the best recipe
- Avoid overheating the almond butter. The almond butter/syrup has to be melted but shouldn’t be too hot as it can melt the chocolate chips.
- Sift the flour. If your oat flour is more on the coarse side, sift it carefully to ensure the cookies don’t have clumps.
- Use peppermint extract. You may see peppermint, spearmint, or even a generic mint extract. Always choose the peppermint kind, as it has the best mint flavor and no added sugar.
- Add mix-ins. These cookies are super easy to customize, to add some chopped candy canes, candy buttons, or even drizzle some melted chocolate over them.
To store. Put leftover cookies in an airtight container to store in the fridge for up to two weeks.
To freeze. Place the cookies in a ziplock bag and store them in the freezer for up 6 months.
Recommended tools to make this recipe
- Baking Sheet. To provide a surface for the cookies to set on.
- Cookie Scoop. To scoop and shape cookies from the dough.
- Whisk. To mix the ingredients, and make a smoother dough.
More delicious cookies recipes to try
- Cookie butter cookies
- Brownie cookies
- Blueberry cookies
- Vegan chocolate chip cookies
- Coconut cookies
Frequently Asked Questions
Yes, peppermint candies can be used as an alternative to peppermint extract. However, the mint flavor will be more subtle.
While melted chocolate can be used instead of cocoa powder, we recommend not doing so, as it can compromise the texture of the cookies.
Chocolate Peppermint Cookies
- Line a baking sheet with parchment paper and set aside.
- In a microwave safe bowl, add the almond butter and maple syrup and microwave in 20-second increments until warm. Add the peppermint extract and whisk together until combined.
- Fold through the oat flour and cocoa powder until a thick dough remains. Let the mixture cool slightly, then add the chocolate chips.
- Using a small cookie scoop, scoop portions of the dough and place them on the lined sheet. Press down on each one into a cookie shape.
- Refrigerate the cookies for 30 minutes to firm up.
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