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in Sweets · December 12, 2021

Chocolate Peppermint Cookies

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The perfect holiday dessert, these decadent Chocolate Peppermint Cookies laced with peppermint and dipped in white chocolate and crunchy candy cane pieces. These cookies are gluten-free so they can be enjoyed by more of you!

double chocolate peppermint cookies

Gluten-free cookies

My gluten-free friends don’t need to miss out on all the delicious holiday cookies! I made these cookies gluten free so they can be enjoyed by more of you.

Gluten free ingredients:

  • Almond flour & coconut flour. These are some of my favourite gluten free flours because they provide a great texture! I would not recommend to substitute other flours in this recipe as I have not tested it, and don’t skip the coconut flour!

Ingredients in Chocolate Peppermint Cookies

  • Almond flour
  • Coconut flour
  • Cocoa powder
  • Baking soda
  • Salt
  • Espresso powder *Optional to enhance the chocolate flavour
  • Butter
  • Brown sugar
  • Eggs 
  • Vanilla extract
  • Peppermint extract
  • Chocolate chips
  • White chocolate
  • Candy canes: I suggest to place the candy canes unwrapped in a ziploc bag and crush them using a rolling pin or meat tenderizer.
chocolate peppermint cookies with white chocolate and candy cane

How to melt chocolate

You can use a white chocolate bar, white baking chocolate or chocolate chips in this recipe. I prefer to use chocolate chips as they are the ideal sized pieces for melting. If you’re using a bar, I recommend to chop it up into small uniform pieces to prevent burning.

Using a microwave:

I opted to use the microwave method for this recipe since there isn’t a huge amount of chocolate you need melted. I would use a double boiler if I were to melt a larger amount to prevent burning.

  • Place the white chocolate in a small microwave safe bowl.
  • Microwave for 30 seconds then stir the chocolate in the bowl.
  • Repeat, microwaving in 30 second increments and stirring each time until the chocolate is completely melted.

Using a double boiler:

This method uses steam created with the double boiler to melt the chocolate. This method is best for melting larger quantities of chocolate to prevent burning.

  • Add about 1-2 inches of water to a saucepan. Place the top part of the double boiler on top. Alternately if you don’t have the top attachment, place a heat safe bowl that is large enough to create a seal around the edges of the saucepan.
  • Add the chocolate to the top bowl. Turn the stove onto medium low-medium heat. As the water begins to simmer and steam, it will start to melt the chocolate
  • Constantly stir the chocolate until completely melted.

Looking for more holiday treats? Then check out these Orange Chocolate Chip Cookies or these Vegan and gluten free Gingerbread Bites!

Be sure to leave a star rating and review if you try out these cookies, enjoy!

double chocolate peppermint cookies

Chocolate Peppermint Cookies (Gluten-free)

Andrea Toole
The perfect holiday dessert, a decadent double chocolate cookie laced with peppermint and dipped in white chocolate and crunchy candy cane pieces. These cookies are gluten-free so they can be enjoyed by more of you!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 12 mins
Course Dessert
Cuisine American
Servings 12 cookies

Ingredients
  

  • 1 cup almond flour, spooned & levelled
  • 1/4 cup coconut flour, spooned & levelled
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp espresso powder *Optional to enhance the chocolate flavour
  • 1/3 cup (76 g) butter, softened
  • 1/2 cup brown sugar, packed
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 3/4 tsp peppermint extract
  • 1/3 cup semi-sweet chocolate chips
  • 6 oz white chocolate, melted
  • 2 candy canes, crushed

Instructions
 

  • Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
  • Start by mixing the almond flour, coconut flour, cocoa powder, baking soda, salt and espresso powder in a medium bowl. Set aside.
  • In a separate bowl cream the butter and brown sugar together using a stand mixer or hand mixer. Once creamed mix in the eggs and extracts on low speed.
  • Add the dry ingredients to the wet ingredients and mix until just combined, careful not to over mix. Fold in the chocolate chips.
  • Using a 1 tbsp cookie scoop, scoop a heaping tablespoon of the batter onto the cookie sheets forming into small balls. Repeat and divide the cookies between the 2 cookie sheets. Press down slightly on the tops to flatten.
  • Bake for 10-12 minutes until the edges are set. Transfer to a cooling rack and allow them to cool completely, about 30 minutes.
  • Once the cookies have cooled melt the white chocolate in a small bowl in 30 second increments in the microwave or by using a double boiler.
  • Dip each cookie into the white chocolate, or alternately drizzle the melted white chocolate over top. Sprinkle generously with the crushed candy canes. Enjoy!

Notes

Once cooled store in an airtight container at room temperature for up to 4 days. 
 
Keyword chocolate chip cookies, chocolate peppermint cookies, christmas cookies, double chocolate cookies, holiday cookies
Previous Post: « Vegetarian Stuffed Acorn Squash
Next Post: Healthy Carrot Cake Loaf with Cream Cheese Frosting »

Reader Interactions

Comments

  1. Erinn says

    April 20, 2022 at 8:28 pm

    5 stars
    Made these back at Christmas time, and they were so delish! They were very soft and dense – even with the gluten free ingredients. Will def make again. Adding to favs!

    Reply
    • Andrea Toole says

      April 30, 2022 at 12:38 pm

      So happy to hear you loved these cookies as much as I did! They are a fan favourite in my family. Thanks for making them :)!

      Reply

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New! Creamy Lemon Parmesan Pasta Primavera 🍋 T New! Creamy Lemon Parmesan Pasta Primavera 🍋

This vibrant spring meal is the perfect nutritious & delicious dinner using local whole milk to create a creamy, yet light sauce.

As a dietitian I'm always looking for easy ways to add balance to my meals. Whole milk products are a favourite as they contain many good-for-you fats & quality protein which provide lasting fullness & satisfaction!

LIKE & SAVE this post to add to your meal rotation!

Tap the link in my bio to grab the full detailed recipe🥛

Ingredients:
•16 oz dry tagliatelle pasta, or pasta of choice
•1 cup reserved pasta water
•2 tsp olive oil
•1 medium zucchini, sliced into ribbons
•1 medium carrot, sliced or peeled into thin ribbons
•1 large red bell pepper, thinly sliced
•1/2 cup frozen green peas

Creamy Lemon Parmesan Sauce
•2 tbsp olive oil
•3 large cloves garlic, minced
•2 tbsp all-purpose flour
•1 1/2 cups whole milk (3.25% M.F.) *Swap for lactose free milk if needed, it’s just as nutritious!
•1 cup freshly-grated block parmesan cheese, plus more for topping
•1 1/2 tbsp chopped fresh basil leaves, or 1/2 tsp dried basil
•Zest and juice of 1 medium lemon
•Freshly cracked black pepper for topping

Method summary:
1. Cook the pasta in salted water to 2 minutes less than al dente according to the package. Reserve 1 cup of the pasta water before straining.
2. In a large frying pan sauté the veggies in 2 tsp oil for 4-7 minutes.

Sauce:
3. Heat a separate medium saucepan over medium to medium-low heat and add the oil once hot. Add in the garlic and sauté for 30 seconds then whisk in the flour.
4. Whisk the flour and oil constantly for 30-90 seconds until it turns golden brown, careful not to over cook. Once the mixture starts to turn golden brown, gradually whisk in the milk. 
5. Increase the heat to bring the sauce to a rapid simmer then mix in the cheese. Turn down the heat to maintain a gentle simmer stirring frequently for 3-5 mins until slightly thickened. 
6. Mix the basil, lemon zest, juice and the cooked veggies and pasta into the sauce. Add a bit of reserved pasta water for creaminess, if needed. Top with more cheese and black pepper prior to serving.
A must bake this weekend 🐣🥕 This Carrot Cak A must bake this weekend 🐣🥕

This Carrot Cake Loaf with Cream Cheese Frosting is perfectly moist and made with nourishing ingredients like whole wheat flour & Greek yogurt, apples and carrots.

SAVE & LIKE this post to make later

Grab the full  recipe at my link in bio, happy baking 🥕

Ingredients:

Carrot Cake Loaf
* 1 cup whole wheat flour, spooned and levelled
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1 ½ tsp cinnamon
* 1 tsp ground ginger
* Pinch nutmeg
* 1/3 cup vegetable oil (I used canola)
* 1/2 cup brown sugar
* 2 large eggs
* 1/2 cup plain or vanilla Greek yogurt
* 1 tsp vanilla extract
* 1 ½ cups shredded carrot (from about 1 large carrot)
* 1 small apple, shredded (about 3/4 cup)
* 1/2 cup walnuts, chopped
Cream Cheese Frosting
* 4 oz cream cheese, softened to room temperature (about half of a 250g brick)
* 1/3-1/2 cup powdered sugar (Depending on your sweetness preference)
* 1/2 tsp vanilla extract

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#eastercookies #healthybaking #carrotcake #creamcheesefrosting #healthylifestyle #healthyrecipes #holidaybaking #dietitian #healthysnacks #tiunutritionplan #healthycarrotcake #snackideas #healthyeating #f52grams #wholefoods
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This has quickly become one of my favourite way to eat veggies this spring. This salad is so fresh and packs in so much nutrition on its own, & I love pairing it with some rice noodles to create more of a balanced meal. Plus, everything is better with more carbs 🥖

Peanut Sauce: adds healthy fats (dietary fats are so filling!)
Veggies: add lots of fibre
Edamame Beans: a great source of protein
Rice Noodles: add complex carbohydrates and a little more fibre 

All these nutrients combined create a satisfying, balanced meal that will keep you full for hours. 

LIKE & SAVE this post to make it later, you know I will be!

Ingredients:
* ½ a small purple cabbage, diced
* ½ bunch of kale, finely chopped
* 1 large carrot, grated
* 2 Green onions, chopped
* 1 red pepper, diced
* ⅓ cup fresh cilantro, chopped
* 2 cups edamame beans
* ½ cup roasted, salted peanuts
* Soba noodles or noodles of choice (could even pair with a grain)

Ginger Peanut Sauce
* ⅓ cup natural peanut butter
* 2 tbsp soy sauce
* 2 tbsp honey or maple syrup
* 3 large garlic cloves, minced
* Juice of 2 limes
* 2 tbsp grated ginger
* 3 tbsp water to thin
* Optional: ½ tsp red pepper flakes

Method:
1. Add all your chopped veggies to a large bowl. 
2. Whisk all ingredients for the ginger peanut sauce together in a small bowl, then pour over the vegetables and mix well. 
3.Serve on top of soba noodles (or noodle of choice). 

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#peanutsauce #choppedsalad #healthyrecipes #healthylifestyle #tiunutritionplan #f52community #nutritionplan #wholefoods #popsugarfood #dinnerideas #lunchideas #lunchinspo #healthyeating #goodfoodgoodmood #veggierecipes #plantbasednutrition
Looking like a snack 🤩 These Banana Oat Chocol Looking like a snack 🤩

These Banana Oat Chocolate Chip Muffins make the best snacks packed with whole grains like whole wheat flour and rolled oats.

SAVE & LIKE this post to save the recipe for later ❤️

Full recipe also at the link in bio, enjoy 🍌

Ingredients: 
* 3 medium ripe bananas, mashed
* 1 large egg
* 1 tsp ground cinnamon
* 2 tsp vanilla extract
* 3 tbsp olive or vegetable oil of choice
* 1/4 cup honey
* 1 cup whole wheat flour
* 1/2 cup rolled oats
* 1 tsp baking soda
* 1/4 tsp salt
* 1/3 cup chocolate chips Plus more for topping
* Optional 1/2 cup chopped walnuts
Instructions:
* Preheat the oven to 350°F and line or grease 12 muffin tins. 
* In a medium bowl, mash the bananas using a fork until fairly smooth. Crack the egg into the bowl and whisk together.
* Add in the cinnamon , vanilla, honey and oil and mix together well. To the same bowl add the flour, oats, baking soda and salt and mix until just combined, then fold in the chocolate chips and nuts if using.
* Spoon the mixture evenly between the 12 lined muffin tins. Top with extra chocolate chips if desired.
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