Our Paleo Family

Paleo Chocolate Peppermint Cookies

My mom brought this recipe into the family a few years ago and they became an instant hit! It’s a simple recipe with just a few ingredients. Thankfully, I was able to re-make it paleo style relatively easily. I played around with a few different versions. One came out really flat and crispy, one was nice and firm and cakey, and the final recipe is somewhat soft and chewy with a crispy chocolate crunch on top.

I debated between version two and three and ultimately went number three because they tasted great and didn’t require cassava flour like version two did. That cassava flour is a great ingredient and I’m slowly but surely learning how to use it, but right now it’s running $25/bag and that is just really high. I want to publish recipes that are within reach of everyone.

I hope you enjoy this one. These just made the rounds at my kids’ Christmas recital and they seemed to be universally devoured, even by the non-gluten-free in the crowd.

Paleo Chocolate Peppermint Cookies
Print Recipe
Gluten free, dairy free, totally paleo - yippee!!
Servings Prep Time
18 cookies 20 minutes
Cook Time
8 minutes
Servings Prep Time
18 cookies 20 minutes
Cook Time
8 minutes
Paleo Chocolate Peppermint Cookies
Print Recipe
Gluten free, dairy free, totally paleo - yippee!!
Servings Prep Time
18 cookies 20 minutes
Cook Time
8 minutes
Servings Prep Time
18 cookies 20 minutes
Cook Time
8 minutes
Ingredients
Chocolate Peppermint Topping
Servings: cookies
Instructions
  1. In a heavy saucepan over medium heat, add palm shortening, molasses, coconut sugar and maple syrup. Stir continuously until coconut sugar has melted. Takes about 5 minutes. Remove from heat.
  2. In a separate mixing bowl, mix all dry ingredients and combine well: cocoa powder, almond flour, arrowroot, baking soda and salt.
  3. In a small bowl, beat egg and add vanilla. Slowly add a small amount (like a teaspoon full) of the hot sugar mixture to the egg, beating the whole time. Keep adding sugar mixture one teaspoon at a time until you have added 4-5 teaspoons. You are "tempering" the eggs, meaning you are keeping the egg from scrambling when you add it to the hot sugar mixture. Once you have tempered, add the whole egg mixture to the sugar mixture, whisking vigorously and continuously until well incorporated.
  4. Add wet mixture to dry mixture and combine well. At this point, your dough will be very loose. Put a cover on it and put in the refrigerator for an hour or two. I don't see why you couldn't leave it overnight, but I haven't tried that.
  5. After the dough has sufficiently chilled, preheat your oven to 350 degrees and line two rimmed baking sheets with parchment paper or a silicone mat.
  6. Either use two spoons or one of these handy dishers* to scoop your cookies. If you use a disher, it is easy to get them exactly the same size. If you don't have one of these, just try to keep them as close to the same size as possible so they will bake evenly. Each cookie I scooped was about 1 1/2 tablespoons of dough and when baked yielded a 4 inch diameter cookie, so space them on the tray accordingly.
  7. Bake each tray for 8 minutes. Remove from oven and cool slightly before topping with chocolate.
  8. Use a spoon or spatula to add approximately one teaspoon of chocolate to each cookie. You can smooth it around to make an even cover as I have done or simply drizzle. Do whatever you like best!
  9. Refrigerate for chocolate to harden. Once the chocolate is set, these do not need to be refrigerated, but I like them best that way.
To make the chocolate topping
  1. In a heavy saucepan over low heat, add chocolate chips and peppermint extract. Stir with a rubber spatula until chocolate has melted and is smooth. If you want a stronger peppermint flavor, by all means, add more extract. That stuff is very strong though so add carefully.
Recipe Notes

*Tool and Ingredient notes:

  • There are several palm shortenings on the market and they all behave differently. Of those I've tried, I like Nutiva best for baking. My only issue is that it's yellow so it makes everything look yellow.
  • The coconut sugar I've been using lately is Madhava brand. It works well, tastes good and is reasonably priced.
  • Arrowroot is an inexpensive and paleo-friendly starch. It adds a crispness and flakiness to baked goods. I use Bob's Redmill Brand available at Thrive Market or Amazon. As of December 2015 it's a lot cheaper at Thrive. If you aren't familiar with Thrive Market, see my article here.
  • Enjoy life Chocolate Chips. What can I say? You have changed my life. Delicious soy-free chocolate chips. I cook with them, eat them as snacks, give them to the kids for rewards or motivation in school. So many uses! Get them at Amazon, Thrive Market, Whole Foods, Target, Kroger, Food Lion. I've seen these in many places.

Some of my favorite kitchen gadgets are these dishers/ice cream scoops/cookie scoops. You'll find them called any of these names. I got mine at a kitchen supply store and they called them dishers so that must be the professional chef name, which is why I use it, of course. 😉

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