These chocolate peppermint cookies are perfectly crispy and topped with a creamy peppermint icing. They are also gluten/dairy free, paleo and can be made AIP.
So I usually I have more new holiday recipes up at this time each year, because it’s my absolute fave season for baking and cooking.
But these cookies took more tries and time than I care to admit. I was adamant on getting it right though. I just don’t like posting a recipe until I know it’s perfect for you!
Now I’ve tweaked the recipe enough to get the perfect crisp and mint flavor just in time before the holidays! But don’t worry these cookies can be enjoyed year round. Chocolate mint, in my opinion, is a classic!
If you’re familiar with AIP Paleo baking, you might just have all the ingredients on hand.
Ingredients needed to make these chocolate peppermint cookies:
- Cassava flour
- Tigernut flour
- Coconut flour
- Cocoa – Use carob for strict AIP!
- Gelatin – I always use grass fed, Great lakes is my fave.
- Coconut sugar
- Salt
- Palm shortening
- Maple syrup
- Peppermint extract
- Vanilla extract
Ingredients for Icing:
- Palm shortening
- Honey
- Arrowroot starch
- Peppermint extract
Looking for more AIP holiday treats?
Yield: 12 cookies
Chocolate Peppermint Cookies (Paleo/AIP/Gluten Free))
15 minutes
10 minutes
5 minutes
20 minutes
These chocolate peppermint cookies are perfectly crispy and topped with a creamy peppermint icing. They are also gluten/dairy free, paleo and can be made AIP.
Ingredients
- 1/4 cup cassava flour
- 1/4 cup tigernut flour
- 2 tbsp coconut flour
- 1/4 cup cocoa OR carob for AIP
- 3 tbsp coconut sugar
- 2 tbsp gelatin
- 1/4 tsp salt
- 1/2 cup palm shortening
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
Peppermint Icing
- 1/3 cup palm shortening
- 3 tbsp honey
- 2 tsp arrowroot starch
- 1 tbsp coconut butter
- 1/2 tsp peppermint extract
Instructions
- Preheat oven to 400F. Line a cookie sheet with either parchment paper or a silicone baking sheet liner. Set aside.
- Whisk together the cassava flour, tigernut flour, coconut flour, cocoa or carob, coconut sugar, gelatin, and salt.
- Mix in the shortening. Then add in the maple syrup, peppermint extract and vanilla extract. Mix until combined and a cookie dough forms!
- Roll 1 tbsp of the cookie dough into a ball then slightly flatten onto the prepared cookie sheet. Repeat until all the cookie dough is used. This should give you 12 cookies!
- Bake in centre of preheated oven for 12-15 mins or until edges are slightly browned.
- While cookies are baking, make the icing! Icing: add icing ingredients to a small mixing bowl (if coconut butter is extra hard you can warm it in the microwave until softened – 10 seconds at a time) and mix vigourously until well incorporated.
- Allow cookies to cool complete before applying the icing.
- Enjoy!
It sounds delicious. What can I use instead of cassava flour, it makes me constipated unfortunately. Is honey OK with AIP?
Hi Natasha,
Instead of cassava flour, I would try green banana flour. Honey is ok with AIP in moderation 🙂
Sorry I meant is coconut sugar not just like sugar with the effect of the body?
Coconut sugar has a lower glycemic index than refined sugar so it won’t spike your blood sugar as high, but still should only have it in moderation, especially when following AIP.