Celebrate the magic and flavors of the season with these gluten-free peppermint chocolate cookies. Perfect for sharing or savoring with loved ones, this recipe brings together the rich taste of cacao, the refreshing hint of mint and a sprinkle of festive candy cane cheer. Made with nourishing ingredients like tiger nut and cassava flours, these cookies are not just delicious—they’re packed with healthy nutrients to help you feel your best during the holidays. These treats are a sweet way to spread joy that’s as wholesome as it is delightful.
Gluten-Free Peppermint Chocolate Cookies
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Ingredients
- 1 cup organic tiger nut flour
- 1 cup organic cassava flour
- 1/2 cup organic cacao powder raw or fermented
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/3 tsp. salt
- 2 organic eggs whisked
- 3/4 cup melted organic coconut oil
- 1-1/2 tsp. organic alcohol-free vanilla extract
- 1 cup Rawmio Mint Chocolate Hearts or regular mint chocolate chips
- 4 candy canes finely crushed
Instructions
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Preheat oven to 325 degrees F. Line baking sheet with parchment paper.
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In large bowl, stir together tiger nut flour, cassava flour, cacao powder, baking powder, baking soda and salt.
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In separate bowl, combine whisked eggs, coconut oil and vanilla. Mix well.
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Add wet mixture to dry and mix thoroughly. (Note: If mixture is too soft/wet place in refrigerator 10 minutes.)
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Using hands, form dough into 12-16 evenly sized balls and arrange on baking sheet. Slightly press down each ball and add 1 mint chocolate heart or several mint chocolate chips in center.
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Bake 20-22 minutes. (Note: Cookies will appear soft, but will harden when they reach room temperature. Bake additional 5 minutes for crispier cookies.)
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Carefully transfer cookies to cooling rack and sprinkle each with crushed candy cane. Let cool.
Notes
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Nutrition
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