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
These are amazing!! I’ve made them for Christmas for 4 years in a row and always look forward to them. These need more 5-star reviews! ☺️
That makes me so happy to hear, Veronica! Thank you for your review!