The warmth of a cup of hot chocolate. The zing of a little peppermint. All in a cookie. That PS is gluten-free and vegan. This Peppermint Hot Chocolate cookie recipe puts it together with all of the flavor, but none of the sugar crash. Eat it. Dunk it. Take it to a cookie exchange. Leave it out for Santa. Just don’t call it ordinary. I know you want the recipe…
Let me get to the bottom line right up front. Yes, these cookies are a treat. They are made with all-natural and organic ingredients, but they don’t exactly fall into the “healthy” column of your nutrition protocol. If you are like me and pretty much everyone else on the planet, you still want to enjoy some sweets and treats, even if you eat a clean and healthy diet… and especially around the holidays.
Peppermint AND Hot Chocolate – All In ONE Cookie!
That being said, while there is organic sugar in the recipe, these cookies are not overly sweet. You aren’t going to get that sugar rush and crash, but you will get all of the delectable flavor of a peppermint hot chocolate cookie.
The marshmallows. There are two trains of thought. There are those who add the marshmallows on top when the cookies are almost finished baking, so that the marshmallows don’t melt. Then there are those (like me) who want the melted ooey gooeyness. It’s entirely up to you. Mix in the marshmallows to the baking mix, or add them on top towards the end of the baking.
Psst… want beautiful Scripture + Gratitude printables to celebrate the beauty of the Advent Season? Click below…
I’ve included the links to help you find some of the products in this recipe if you aren’t familiar with where to purchase. I like using cassava flour since it’s plant-based but you can always swap out your favorite gluten free flour and/or extra virgin olive oil.
Peppermint Hot Chocolate Cookies Recipe
Peppermint Hot Chocolate Cookies - Gluten Free & Vegan
- 1 1/2 Cup Cassava flour
- 1/2 Cup Raw cacao powder
- Dash Sea salt
- 1 Cup Vegan butter Softened to room temperature
- 1/2 Cup Sugar
- 1 tsp Baking soda
- 2 Egg replacers
- 1 tsp Vanilla extract
- 1/4 Cup Extra virgin olive oil
- 1/2 Cup Vegan milk Flax, almond, cashew, etc
- 2 Drops Peppermint Essential Oil
- 1/4 Cup Mini Dandies marshmallows
- Dollop Hot Chocolate Frosting
- 4 Candy canes, crushed
Preheat oven to 350 degrees.
In a large bowl, stir all cookie ingredients together.
You may have to use your hands to mix thoroughly.
Roll into balls a bit bigger than a golf ball.
Place on a baking tray covered with parchment paper.
Press down slightly.
Bake at 350 degrees for approximately 10 minutes.
Let cool and cover with frosting and crushed candy canes.
Depending on how big or small you want to make them, they will make 12-24 cookies.
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Love, hugs, and doing the peppermint twist.HERE.