Our Paleo Family

Peppermint Bark Cookies (gluten and dairy free, paleo option)

That delicious dark and white chocolate peppermint candy called “bark” was the inspiration for these cookies. I thought I’d start with a base of chewy sugar cookie and add in the “bark” elements. My kids have said I’m being braggy, but every time I eat one of these, I cannot stop saying, “Yum!!”

I have used white chocolate and regular, old candy canes in this recipe. If you want or need to keep the recipe strictly paleo, you can add additional peppermint extract to the dough for that minty flavor and keep the topping to just the dark chocolate. They will still be absolutely delicious and super festive!

As with most recipes, it took me a few tries to get these just right, but one of the “near miss” versions was still pretty good. They’re what you see pictured directly above. I prefer the flatter cookies because they’re chewier. These puffier, more rounded ones are a little more cakey. Both are delicious and the only differences are that one uses maple syrup (the rounded ones) and the other uses honey (the flat one) and the fact that I actually used a spatula to flatten the flat ones. Confused? I’ll write this all in the notes below so you can choose flat or puffy. 🙂 The recipe as written below is for the flat ones, the ones I brag about being so good.


Peppermint Bark Cookies
Print Recipe
Crispy, minty, crunchy, a little chewy, a perfect holiday treat!
Servings Prep Time
18 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
18 cookies 15 minutes
Cook Time
12 minutes
Peppermint Bark Cookies
Print Recipe
Crispy, minty, crunchy, a little chewy, a perfect holiday treat!
Servings Prep Time
18 cookies 15 minutes
Cook Time
12 minutes
Servings Prep Time
18 cookies 15 minutes
Cook Time
12 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees. Prepare two baking sheets by covering with parchment paper. Set aside.
  2. Place chocolate chips in separate bowls. Add 1/4 tsp. palm shortening to each bowl. If you have a stand-alone range you can set the bowls of chocolate on the back of the stove where the heat vents up from the oven. While the cookies bake, enough heat will escape here that it will melt your chocolate. Just stir occasionally. If you have a wall oven, you can melt your chips in the microwave on half power. Heat in 30 second increments and stir after each 30 seconds.
  3. Mix cookie dough by combining all ingredients from almond flour through sea salt.
  4. Place candy canes in a heavy duty bag and bang away. I use a meat mallet, but you could also use a rolling pin or a heavy glass. Crush the candy canes into very small pieces. Mix this into your cookie dough.
  5. Scoop dough by the tablespoonful onto cookie sheets, leaving enough space for them to expand.
  6. Bake 6 minutes. If you want flat cookies, use a rubber spatula to gently press down on each cookie. Rotate trays and bake another 6 minutes. Remove to cooling rack. I take one of my pieces of parchment off the baking sheet and place this under my cooling rack. This will catch all the chocolate drips and make for easy clean up.
  7. Drizzle melted chocolate over tops of cookies. You can then swirl it around if you prefer. Once chocolate hardens, store in an airtight container in a cool place.
Recipe Notes

For a more cake like cookie:

  1. Use maple syrup instead of honey in the dough
  2. Don't flatten the cookies as I instruct in step 6
Share this Recipe
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *