These Peppermint White Chocolate Chip Cookies are both gluten-free and grain-free, and loaded with peppermint and white chocolate chips! They are soft and crunchy at the same time, which sounds like it’s impossible to achieve both textures in a cookie, but trust me, soft and crunchy can co-exist peacefully!
Don’t you wish all people could co-exist peacefully too? Same.
One a random note, I’ve had a lot of people ask me recently how I generate ideas for my recipes. The answer? I think about flavors that I love, more often than not, ideas come to me while I’m sleeping. Isn’t that funny? Most people go to bed thinking about nothing except getting a good night of sleep, and I think about food. HA!
But I digress, let’s get to these cookies, shall we?
What you need to make Peppermint White Chocolate Chip Cookies
- Almond flour: I know some of you are going to ask me if you can substitute the almond flour for another flour, and the answer is, I am not sure. I created this recipe using a blend of almond flour and coconut flour, and I haven’t tested all the other flour options. The reason for using both almond flour and coconut flour, is because almond flour alone is too dense (most times), and the coconut flour adds a little lightness!
- Coconut flour: I love adding the coconut flour for the reason I shared above, but if you want to leave it out, it’s ok! Your cookies will still turn out great!
- Coconut oil: This is the perfect recipe to use coconut oil. Unlike other recipes where I like the taste of real butter, this one is great with an oil like coconut oil!
- Sugar: Because I wanted the color of the cookies to be lighter (like you see in the photos) and also because t’is the season, I used regular cane sugar. However, you can definitely use coconut sugar, just know that the color of the cookies will be a little darker.
- Egg: You can substitute a flax egg for the egg, if needed.
- Peppermint extract: Because what is a peppermint cookie without peppermint extract?!
- White chocolate chips: I love the white chocolate chips in this recipe. If you are looking for a healthier white chocolate chip option, I recommend these. Otherwise, go with what you find. And you can use dark chocolate chips too…what ever your heart desires, do it!
- Peppermint candy (candy canes): The crushed candy cane is both pretty for garnish, and it also adds a nice crunch to the cookies!
Instructions for making these cookies
This recipe couldn’t be easier. Unlike other recipes where I recommend using a stand mixer, for this one, you just need a bowl, and you can mix by hand.
Bake. And then Boom. Boom. Boom. All done.
Storing your cookies
You can leave these cookies out of the refrigerator for 1-2 days, then I recommend storing them in an air tight container in the refrigerator for up to one week. Note, that if you refrigerate them, the candy cane will be hard, so let them warm up, if you like. I don’t recommend freezing these cookies, simply because the candy canes don’t freeze well.
I hope you LOVE this recipe! It is truly a seasonal favorite! Please be sure to leave rating and a comment below! And of course, tag me in your creations on Instagram so that I can repost your creations!
Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ⅓ cup coconut oil, melted and cooled
- ⅓ cup sugar (or coconut sugar)
- 1 egg
- ¾ teaspoon peppermint extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup white chocolate chips
- ½ cup crushed peppermint candy (or candy canes)
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, add the melted coconut oil, sugar, egg, and peppermint extract. Use a spoon and mix until everything is coated well.
- Next, add the almond flour, coconut flour, baking soda and salt. At this point, you should have a pretty thick dough.
- Fold in 1/2 cup of the white chocolate chips and 1/4 cup of the crushed peppermint candies.
- Use a cookie scoop to form 12-14 cookie balls, then place them onto the baking sheet!
- Use your hands to press them down a bit, about 1/4 – 1/2 inch thick.
- Press remaining white chocolate chips on top of each cookie.
- Bake for 10-12 minutes. They might look a bit undercooked but will firm up.
- Decorate with more chocolate chips and remaining peppermint candy pieces once they come out of the oven.
- Transfer to a wire rack to let cool, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
BEST PEPPERMINT COOKIES I’VE EVER MADE (probably tasted too). If you’re debating making these, just do it. Making these for all my friends & family this Christmas for sure. Thank you!
YAY! Thank you so much for the rating Cassie! They are a family favorite this year also!
These are so good and perfect for Christmas baking!
I am so happy you love them!!!
I literally just took these out of the oven and… I can’t even begin do describe the smell of my kitchen and THE FLAVOR OMG. Literally the best Christmas cookies I’ve ever tried. Definitely saving this one.
Bake these, you won’t regret it.
YAY! I am so happy that you love them, they are definitely my fav cookie of 2020!
Ok. who is buying all the candy canes in the bay area? lol… I went to Safeway, Luckys, and 3 walgreens and cannot find candy canes..!!
Just baked these for Christmas and they came out amazing! The peppermint goes so well with the white chocolate, and they were soft with just the right amount of crisp. I didn’t have coconut flour so I used 1/2 cup more of almond flour and that worked perfectly fine. Thank you for the recipe!
These look amazing! My kiddo can’t have almonds…do you think gluten free flour will work as an equal substitute?
Hi Rosanne! You can definitely try – I have not tested this recipe with any other flour, so I can’t guarantee it’ll come out the same with a substitute. However you’re welcome to try and report back on what works for you!
These just came out of the oven and I already had two! So delicious and the perfect variation of chocolate chip cookies to be festive for the holidays!
YAY! I am so thrilled to hear that, Laura! Thank you so much for your review!
Made them last night and omg, this is the first time I have baked GF cookies that turned out amazing. They are fluffy, delectable and they are going like hot cakes… only 2 left!
Wow, I am honored, Andrea! Thank you so much for making this recipe and for leaving such a sweet review, this totally made my day!
These turned out so well! I’m not a fan of coconut personally, but I followed your recipe to a tee, and the coconut wasn’t overpowering at all. Very soft and so so good! I made them as a trial before I whipped up a batch for Christmas, and now I have a guaranteed cookie for Christmas gifts. ❤🤍
I am so happy that you loved this recipe, AK, even despite the coconut! Thank you so much for making it, and for leaving the kindest review!
These are totally my new fave Xmas cookie. I used flax egg and doubled the recipe and they turned out perfectly!! It’s hard to believe these are vegan and gluten free (with flax egg and non dairy chips) they got so fluffy and soft in the oven!
Shannon, isn’t it amazing how delicious vegan cookies can be?! Thank you for making this recipe, and for leaving the kindest review!
I found this recipe by word of mouth last year and have made it countless times. It is my FAVORITE holiday cookie recipe that I have no shame in making other times of the year. It is honestly just THAT good.
Yummy! I made these as the recipe with one exception. I thought I had some coconut oil but I didn’t. So I used butter. Came out great – they did spread out quite a lot, not sure why. But they tasted amazing. Merry Christmas!