Double Chocolate Peppermint Cookies (DF)

These cookies are my Candy Cane Lane Brownies revamped!! These Chocolate Peppermint Cookies are dairy-free and spectacular… They are drier than your typical cookies, so they remind me of a thicker, yet more delicious, Thin Mint.

These were the first cookies I made for the cookie boxes that I gave to my family and friends. I was not sure how they would turn out, but I was SO pleasantly surprised!! If you are able to eat dairy, feel free to substitute the coconut oil for butter! A must try… Recipe Below!

Dairy-Free Double Chocolate Peppermint Cookies

Makes About 24 Cookies


  • 2 cups all-purpose flour
  • 1/2 cup cacao powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup refined coconut oil, softened 
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 large egg
  • 1 egg yolk 
  • 3/4 cup chocolate chips 
  • Optional toppings: 1 cup chocolate chips melted with 1 tbsp coconut oil & 1 crushed candy cane 


  1. Preheat oven to 350 degrees, and line a cookie sheet with parchment paper. 
  2. In a medium bowl, whisk together the flour, cacao powder, baking soda, and salt. 
  3. In a large bowl with an electric mixer, cream the coconut oil with both sugars until light and fluffy. 
  4. Add in the vanilla extract, peppermint extract, egg, and egg yolk. Beat until smooth. 
  5. While mixing on low, slowly add in the dry mixture. Mix until dough forms (add cold water if too crumbly). 
  6. Fold in 3/4 cup chocolate chips. 
  7. Dough will be crumbly, so form dough into balls by squeezing it in your hand or in a cookie scooper. Place balls on cookie sheet, and lightly flatten with your hand. 
  8. Bake for 10 minutes or until set. Cool on cookie sheet for 5-10 minutes before transferring to cooling wrack. 
  9. Optional: Once the cookies are completely cooled, melt 1 cup chocolate chips with 1 tbsp coconut oil. Dip half of each cookie in melted chocolate, and sprinkle crushed candy canes on top.

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