Chocolate Peppermint Christmas Cookies

recipes sweets Dec 06, 2020

December is basically the Super Bowl for cookies, and it’s game time, people. There’s just something so nostalgic about getting together with loved ones in the kitchen around the holidays, and whipping up a sweet treat that everyone can enjoy is a win-win.

And since we’re taking a trip down memory lane, we might as well come back to my favorite flavor combination since childhood – mint and chocolate. These Chocolate Peppermint Christmas Cookies are the perfect way to honor this classic duo with ingredients that everyone in your family can get behind.

And for those who are equally as obsessed with this pair, be sure to whip up one of my Skin-Loving Peppermint Mochas or a batch of my Mint Chocolate Energy Balls as well. Plus, my Peppermint Patty No-Churn Ice Cream would be the perfect addition to these cookies for your holiday dessert (maybe even in an ice cream sandwich?!)

But for these cookies themselves, you’ll only need a handful of simple, pantry-staple ingredients that you might already have on hand. This includes:

  • Rolled oats
  • Cacao powder
  • Almond butter
  • Egg (or flax egg)
  • Maple syrup
  • Coconut oil
  • Chocolate chips
  • Peppermint extract
  • Vanilla extract
  • Baking soda
  • Salt
  • Crushed candy cane

In all of my chocolate-packed recipes, I always swap out regular cocoa powder for its more pure, nutrient-dense counterpart, cacao powder, thanks to the incredible health benefits it brings to the table.

Cacao powder provides a punch of antioxidants, iron, calcium, beta-carotene and magnesium to support immune health, benefit digestion, boost cognitive performance and more.

Karen Berrios Superfoods is my personal favorite brand, and you can use my code GOODNESSWITHG for 20% off your purchase!

As for the chocolate chips (also a nonnegotiable), I personally love Lily’s Semi-Sweet Baking Chips because they’re stevia-sweetened and so delicious. If you can’t find these, anything you have on hand works perfectly as well, though!

Another key ingredient in these easy cookies is rolled oats, and you can choose a gluten free variety to make this recipe a great option if you’re working with any dietary restrictions around the holidays.

But the real star, of course, is the crushed candy canes. They’re simply a festive must this time of year, and they add a great crunch that goes perfectly with the chocolate!

Just throw all of your ingredients together, bake them up, and top it all off with that minty goodness, and you’ll have the perfect treat to enjoy during all of your holiday festivities.

Let me know what you think of these cookies, and be sure to share your own versions with me on social media @goodness_with_g  . Happy holidays!




 YIELDS1 Serving


  •  1 cup rolled oats (gluten-free if desired)
  •  ½ cup cacao powder
  •  â…“ cup runny almond butter
  •  1  egg (can sub for flax egg)
  •  â…“ cup maple syrup
  •  ¼ cup coconut oil
  •  â…“ cup semi-sweet chocolate chips
  •  1 tsp peppermint extract
  •  1 tsp vanilla extract
  •  ½ tsp baking soda
  •  ¼ tsp salt
  •  crushed candy cane for topping



Preheat oven to 350 degrees.
Blend oats in a food processor or high speed blender to create a flour.
Pour oat flour into a bowl with cacao powder, baking soda and salt. Mix well.
In another bowl, whisk together almond butter, egg, maple syrup, coconut oil, peppermint and vanilla extracts.
Pour the wet ingredients into the dry, and mix until well incorporated. Fold in chocolate chips.
Place batter in the refrigerator for 10 minutes.
Scoop into 12 balls, and place on a parchment-lined baking sheet. Use fingers to flatted slightly.
Bake for 11-12 minutes.
Top with candy canes immediately after removing from the oven. Cool for several minutes before transferring to a wire cooling rack.


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